Wheat Halwa

Wheat Halwa is a traditional Indian sweet dish made for various festivals and special occasions. It is a long process and you definitely need some patience to make this dish. Stirring the halwa is one of the reason. But the output is worth all the effort that yo put in. Try this delicious halwa for Diwali or any occasion and enjoy with your family.


  • Samba whole wheat – 1 cup (Samba wheat is long grain wheat)
  • Sago pearls (Javvarasi) – 2 tbsp
  • Corn flour – 2 tbsp
  • Sugar – 3 to 4 cups
  •  oil – 2 cups
  • Ghee – 3 tbsp
  • Whole cashewnut – 7 to 8
  • Powdered cardamom – 3/4  tsp
  • Water – 2 cups

Method of  Preparation:

  1. Wash and soak  samba wheat in water for 10 hours or overnight.
  2. Wash and soak sago pearls in water for 6 hours in a separate container.
  3. Divide the soaked wheat into two parts.
  4. Grind one part of wheat in a blender or mixer grinder adding a little water at a time. When it finely ground to a thick rubbery mixture, you will see milk oozing out.
  5. Remove from the blender and extract the milk using a sieve or a filter (more like extracting coconut milk). This is the first milk.
  6. Again add the wheat remains from the filter to the blender. Blend it with some more water and extract milk. This is second milk. Repeat the procedure and extract the third milk.
  7. Repeat the entire procedure with the second half of the wheat. If you have a big jar in your blender, you can do all at once.
  8. Mix all the extracted milk in a big container and let it rest for 2 hrs or until water separates from the mixture and get collected on top.
  9. Remove the water without disturbing and measure the wheat milk and transfer it into a container.
  10. Stir in corn flour without forming any lumps.
  11. Measure sugar in the ratio 1:3. For example, for one cup of wheat milk add 3 cups of sugar.
  12. Heat a pan or kadai (the pan must be a deep and thick) with the sugar and add water to cover the sugar.
  13. Allow it to boil until one string consistency. When you take a drop of the syrup between your index and thumb finger and separate the, you will see a loose string.
  14. Add wheat milk and continuously stir over low heat.
  15. Add oil in between and stir well.
  16. The halwa will be ready after 45 minutes. It will start leaving the sides of the pan and oil starts oozing out.
  17. Remove the oil with a spoon. Heat a tsp of ghee in a pan and add cashew nut. Fry till it becomes golden brown.
  18. Add the remaining ghee,  cashew nut and cardamom powder to the halwa and mix well.
  19. Halwa is ready to serve. Store in an air tight container for upto a week or refrigerate it for a longer shelf life.
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