Serving Size : 8 people
Preparation Time : 8 hours to overnight
Cooking Time : 1 hour 40 mins
|Samba Gothumai / Samba Wheat|
|Sugar (2.5 cups + .5 for caramelizing the sugar)|
|Ghee (225 - 250 ml)|
|1/4 cup||Cashew nuts (optional)|
Step 4) In one pan dissolve 1/2 cup of sugar in 2 tbsp of water and caramelize the sugar to get that nice amber color.
In another pan dissolve 2.5 cups of sugar in 1 cup of water and bring it to a boil. Gradually add the caramelized sugar to the dissolved sugar and mix well.Once the sugar reaches 1/2 string consistency slowly and gradually add the wheat milk and keep on stirring (do not add too much at once).
Our delicious tirunelvi halwa is ready to be served. If possible remove the excess ghee oozed out from the halwa otherwise the ghee will harden once the halwa is cooled.If not then you can microwave the halwa for 20 seconds to get rid of the ghee.
Time Taken to make Tirunelvei halwa :
1:30 pm - kept the milk for settling
4:30 pm - replaced the settled clear water with fresh water
5:00 pm - Started to add wheat milk in the sugar syrup
5:15 pm - Started to add ghee
6:10 pm - Ghee started to ooze out
6:20 pm - Added nuts and turned off the heat.
Tips for best results:
while making tirunelveli halwa is we need to caramelize the sugar in a separate pan,if we caramelize the sugar first and then if you add water immediately, then the sugar will harden and will take lot of time to melt.
Add fresh water do not use the water left after sedimentation if you use that water then the halwa will have raw and fermented taste
Be careful while caramelizing sugar, once you get amber color take if off from the heat if you burn the sugar then the halwa wont taste good
Do not overcook, once the ghee starts to separate from the sides turn off the heat.if overcooked then all the ghee will ooze out and the halwa will became hard
So please follow the tips and and i can guarantee you that you will get the best results.Happy Cooking.