Godhumai halwa- A popular Tirunelveli delicacy(step by step pics)
Prep Time
Cook Time
Prep Time
Cook Time
  • 2cups Wheat berries
  • 4cups Sugar
  • 1/2cup Cashews
  • 11/2cup Ghee– (150gm-200gm approx)
  • 1tsp cardamom
  • a pinch milkYellow food colour- dissloved in .
  • Method-The step by step pictures will be useful for people who are willing to try this!
  1. 1. Extraction of milk from wheat berries- Clean and soak the wheat berries for around 36-48hours.
  2. 2. After it becomes tender, grind it in a blender adding water. Filter this on the sieve.Squeeze out the milk from the berries and filter the liquid. Repeat the extraction process by blending the wheat berries adding some more water. Discard the ground berries after extracting the milk thoroughly.
  3. 3. Leave the milk to stand for another 24 hours so that it turns a little sour. The thicker portion of the milk will settle down.If there is too much of thin liquid on the top, slightly tilt the vessel to discard it.
  4. 4. The actual process- Make sugar syrup by mixing sugar and a cup of water. Keep stirring in medium flame till you obtain a thick, sticky syrup( one string consistency).
  5. 5. Add the wheat milk and stir it . It will start to turn thick.
  6. 6. Add the food colour and ground cardamom and keep stirring.
  7. 7. Roast some cashews in ghee till golden brown and add it to the halwa. Boil a cup of water and pour it in the halwa. Keep stirring. Hot water is added to enable more cooking of the halwa by delay the thickening process. You have to keep stirring so that the raw smell and the taste of the milk should go off completely.
  8. 8. Melt the ghee and add to the halwa , few tablespoons at a time and keep stirring.The stirring process may take about 45 minutes to an hour. Stir till the halwa absorbs the ghee completely and does not stick to the vessel anymore and becomes a thick mass of ball.
Recipe Notes

Your Tirunelveli halwa is ready.

Notes- Use a heavy bottomed pan. Take care of not burning the halwa. Reaching the exact consistency is very important. Repeated stirring is what you have to do which involves lot of labour and patience. Make sure you have some help before making this( according to me!!)

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