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Wheat Halwa
By : Rehana Khambaty
Category : Halwa and sheera, Wheat, Jaggery, Ghee, Coconut milk
Servings : 2
Time Taken : 15-30 mins
Rating :
  1. Put enough water in flour to make a soft dough.
  2. Set aside whole night, then pass through a fine sieve.
  3. Dissolve jaggery in 2 litres water then strain.
  4. Mix together dough, jaggery syrup and coconut milk and cook over a slow fire till the mixture turns thick.
  5. Now put in the cashewnuts, cardamoms and nutmeg.
  6. Mix well then put little ghee at a time, when all the ghee has been used up and it starts leaving the halwa, remove from fire and put in a greased thali.
  7. Level the surface, cover with foil and when cold cut into small pieces according to your choice.
500 g - jaggery
250 g - wheat flour
1/2 litre - coconut milk
250 g - ghee
150 g - sliced finely cashewnuts
1 tbsp - powdered cardamoms
1/4 tsp - grated nutmeg
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