How to make wheat halwa easily with wheat flour?
Wheat flour halwa is an easy yet delicious recipe. Unlike traditional method which involves soaking the whole wheat overnight, grinding them in grinder to get wheat milk, and then preparing the halwa, this is a shortcut method for getting wheat milk out yielding the traditional taste to the halwa.
The key behind extracting milk out with grinding whole wheat is to remove the gluten (glue like substance in the wheat which gives the elasticity to the flour). The shortcut to remove gluten is to prepare dough like we do for Chapathi and then soaking the dough in water for two hours and then squeezing them in water to take the milk out retaining the gluten. Hence, it’s a gluten-free halwa too.
Having prepared this recipe for a few times and getting the out-of-world taste everytime, I’m sharing the recipe here with you all. You will definitely get a delicious halwa with wheat flour if you note the simple tips that I’m sharing here.
For those easy recipe lovers, this is the one for you. Let’s prepare the halwa.
Wheat Halwa / Wheat Flour Halwa / Godhumai Halwa / Atta Ka Halwa
Traditional wheat halwa with a twist in getting the wheat milk out for getting the traditional divine taste.
- 1 cup Wheat Flour
- 2 cups Sugar
- 1/2 tsp Nutmeg Powder
- 1/2 tsp Cardamom Powder
- 2 cups Water
- 1/2 cup Ghee
Prepare dough with wheat flour like as we do for Chapathi.
Slightly flatten it and add two cups of water to it, and set aside for two hours.
After two hours, squeeze the dough into water to get the milk.
This will take around 5 to 10 minutes.
Finally, you will get the wheat milk and the remaining gluten-like elastic thing in the dough is to be discarded.
Be ready with two cups of sugar.
Powder the nutmeg and cardamom.
Add the powders to the wheat milk and you can add saffron if you wish. I am adding here. It will give a nice color to the recipe.
Place a heavy-bottomed kadai on low flame and pour the wheat milk mixture into it.
Mix them well on low flame. The milk will start to thicken up. At that time, add sugar portion by portion and add a tablespoon of ghee in between while constantly stirring the halwa.
You have to constantly stir the halwa. It took me around 20 minutes for this one cup of wheat flour milk. Add ghee in between while the recipe absorbs the ghee.
After around 20 minutes, you will start to notice that the halwa is letting out the absorbed ghee a little bit and is dancing freely in the kadai.
Once you note this stage, you have to stir for another five minutes.
After five minutes, you will notice small bubbles on top of the halwa mixture. This is the indication that we get the correct halwa consistency. Add ghee fried cashews and raisins to it and mix well.
Shift the halwa to a ghee coated bowl.
Now yummy wheat halwa is ready to taste.