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godhumai-halwa
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5 from 1 vote

Godhumai halwa recipe

Easy to make Godhumai halwa recipe with wheat flour
Prep Time10 minutes
Cook Time1 hour
Soaking time3 hours
Total Time4 hours 10 minutes
Course: Diwali recipes, Traditional sweet
Cuisine: Indian
Keyword: Diwali recipes, sweets
Servings: 3 cups
Author: Jeyashri suresh

Ingredients

  • 1 cup wheat flour
  • 2 cups sugar
  • 6 cups water
  • 3/4 cup ghee
  • 2 tbsp finely chopped cashew nuts
  • 1/4 tsp cardamom powder
  • A pinch of orange food color

Instructions

  • In a wide bowl, add the wheat flour and make it into a dough as we make for chapathi. Do not add salt or oil.
  • Add 5 cups of water to this and soak this in water for 3 hours.
  • After 3 hours mix this nicely with hands and strain the liquid.
  • Add one more cup of water and extract some more milk from the wheat dough.
  • Discard the residue.
  • In a heavy bottomed pan, add 1 tsp of ghee and roast the cashew nuts till golden brown. Keep this aside.
  • Add the extracted water (around 5 cups it came) to the pan and slowly start stirring it. Keep the flame low, high flame will spoil the halwa and will not get cooked.
  • I first put in the normal pan which i use but since it was overflowing i transferred it to a big non stick pan.
  • After 10 minutes the mixture will be like a porridge and start thickening.
  • Add the sugar now and mix the orange color with 1 tsp of water. Add this orange colour to the halwa. Stir well.
  • Add 2 tblsp of ghee and stir well in a low flame. From now on wards only stirring is the job. Just add the ghee(melted ghee) and add in between. Slowly the halwa will get a glossy texture.
  • Add the cashew nuts and the elachi powder. Stir nicely. The halwa will start coming like a jelly ball without sticking to the bottom.
  • Switch off the gas and if you want you can pour this in a greased plate and cut them into pieces.
  • I want to have this like halwa in a bowl. So didn’t spread in a plate.
  • Enjoy hot Tirunelveli Godhumai halwa.

Video

Notes

1. Only stirring part takes extra time else not much complications in the recipe.
2. The entire process should be done on a lower flame as keeping on a high flame will spoil the halwa.
3. Ensure not to get any lumps in the first 10 minutes. So stir continuously in a low flame.
4. This stays at room temperature for 2 days and in the refrigerator for a week.
5. When you want to reheat, heat water in a vessel and boil it nicely. Switch it off and keep the halwa in a steel bowl and place it in the hot water.
6. Godhumai halwa tastes awesome when it is hot.