Whole Wheat Halwa/Godumai Halwa
1.Whole Wheat Flour - 1 cup
2. Sugar - 2 cups(measured in the same cup used for measuring whole wheat flour)
3. Cardamom powder - 1/2 tea spoon
4. Cashew nuts - Around 10 to 15 - broken into small pieces
5. Red/Orange Food Colour/Kesari powder - a pinch
6. Ghee/Clarified butter - As required ( approx. around 1/2 cup)
7. Water - About 2 cups
Procedure:
1. Add the wheat flour in a bowl.
2. Add a little water to the wheat flour and mix it till there are no lumps. Add enough water later till it reaches a liquid pourable consistency and keep it aside. Keep this as a thin liquid rather than a thick liquid. If the mixture is thick, Halwa would thicken soon, but wheat would not have got cooked well and would taste raw.
3. In a metal plate, grease some ghee/clarified butter and keep it aside
4. In a thick bottomed skillet/wok, add 1 spoon of ghee and heat it. When the Ghee melts and is hot, add the broken cashew nuts and fry till they are golden brown.
5. Take the fried cashew nuts in a plate and keep them aside.
6. In the same skillet, pour the wheat mixture and constantly keep stirring it.
7. As you continuously keep stirring, this liquid mixture would gradually start thickening. At this stage, add a pinch of food colour and keep stirring constantly. Add a little Ghee to it at regular intervals.
8. After about 10 minutes, add the sugar, mix well. At this stage, the mixture again becomes a little liquid as the sugar melts. Do not stop stirring else the mixture will start forming lumps but the wheat would not have got cooked and would taste raw at the end.
9. Add Cardamom powder and mix well.
10.After continuous stirring, the Ghee would start oozing out and wheat would start separating from the pan.
11. Add Cashew nuts and mix well. When the halwa does not stick to the pan and leaves the edges of the skillet, transfer it to the plate greased with Ghee.
12. Allow this to cool at least for 15-20 minutes.
13. Tasty Halwa is ready to serve. Enjoy!
