Healthy Wheat Halwa ( Indian Fudge) With natural ingredients

When I planned to prepare wheat halwa I was not sure which wheat to buy. I bought sihore wheat. The halwa turned out really good. For that matter any Indian wheat could produce a good quality halwa.

The reason why I say it is healthy because I reduced the sugar quantity by over 1/3 and the ghee quantity by more than half. Still making the end product as tasty as the traditional halwa.

A typical halwa receipe states the specifies 250 gms sugar for every 100 gms of wheat and ghee in a proportion of twice the quantity of wheat.

Ingredients

Sihore Wheat 200 gms
Sugar 300gms
Cardamom 4-5
Lemon Juice 1 Tbsp
Cashews 7-8
Ghee 100 gms
Beetroot juice for colour 2 Tbsp






Method

Wash and soak the wheat in water for 3 days. Grind the soaked wheat with just enough water initially and when the wheat is well ground, add more water and grind to a smooth batter. Strain the batter through a fine strainer to another container. When all the milk is drained, grind the residue with some more water to extract any left over milk from the wheat. Strain again. Allow the wheat milk to stand 8 hours. Change the water the next. Do this for 3 days.The wheat milk will have settled down at the bottom. This is the base for wheat halwa.

Fry the cashews in ghee and keep it aside.

Boil the sugar with 1 cup of water in a thick bottomed kadai. When the sugar dissolves and starts to boil, add a tbsp.lemon juice. Boil the sugar syrup to one string consistency (Thin string is formed when tested between thumb and forefinger). Add the wheat milk and keep stirring (non-stop).When the mixture starts to thicken add the ghee to it and keep stirring. The ghee gets absorbed. Keep stirring till the mixture leaves the sides.

Add the cashews, cardamom powder and the colour to the halwa and mix well. Keep stirring till the halwa gets a shine or glaze.

Spread the halwa on a greased plate and let it cool. Cut it into desired shape.