Soak whole wheat overnight. Next morning grind it with water and extract the milk. The ratio is (1 wheat milk:2 sugar:2 ghee)

Let the milk stand for the whole day. Drain the supernatant. Measure the thick milk which has settled down. Halwa tastes better if the milk ferments a little.

Heat a heavy bottomed kadai. Add the measured quantity of sugar add water till just above the level of sugar. Keep the fire in sim and start stirring till the sugar dissolves.

Wait till you get a syrupy consistency (Kambi paagu). Then add the wheat milk stirring continuously.

Once it has blended well with sugar add ghee & colour.

Initially all the ghee will be taken up. Keep stirring. Once the contents are cooked the ghee will star coming out at the edges. Add almond flakes, stir for a while.