Wheat flour halwa is a famous sweet which is similar to Tirunelveli halwa / Iruttu Kadai halwa, it is made from wheat flour instead of whole samba wheat. It has a soft and smooth jelly like texture which will not stick to your hands and it will melt in your mouth. This is also known as gothumai maavu halwa.
Please click here to watch Gothumai Halwa in Tamil -Madras Samayal
Serving Size : 8 people
Preparation Time : 3-4 hours
Cooking Time : 2 hours
| Difficulty: | 
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| Quantity | INGREDIENTS |
|---|---|
| 1 cup (150g) |
Wheat flour (Gothumai Maavu) |
| 2 cup )400g) | Sugar (1.5 cups +0.5 for caramelizing ) |
| 3/4 cup (170ml) |
Ghee (150-170 ml) |
| 5 cup (1.25L) |
Water |
| 1/4 cup | Cashew nuts |
| 1/2 tsp | Cardamom powder |
Cooking Method |
Step 1) Into a mixing bowl add wheat flour, gradually add water and knead it into a chapathi dough. Add water (4 cups) and let it rest for 3 -4 hours.
Step 2) After 4 hours extract the milk with your hands and pass it through a fine mesh and collect the milk. Again add 1 cup of water to the rest of the dough and extract the milk, pass it through a fine mesh and collect the milk.
Step 3) Transfer the wheat milk to a wide pan and cook on medium heat. 15 minutes later it looks like this (pic 2).
Step 4) Now after 30 minutes it will start to thicken, at this stage in a separate pan dissolve 1/2 cup of sugar in 1/4 cup of water and caramelize the sugar to get that nice amber color.
Step 5) Once it reaches paste like consistency (after 45 minutes) add sugar and once the sugar dissolves add the caramelized sugar and mix well until everything turns watery.
Step 6) Once it starts to thicken (in my case after 1.30 hours) start adding the ghee 1 tbsp at a time and keep on stirring.
Our delicious tirunelvi gothumai halwa is ready to be served. Happy Cooking!!!
*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
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