250 grms whole wheat soaked for 10 hours.
1 kg sugar
525 grms ghee
Method:
Grind the wheat and strain it with a fine muslin cloth it into a vessel.
Let the milk like batter settle.
Remove the top clear water slowly.
Now pour the milk like batter and the sugar into a thick iron wok.
Heat the wok stirring continuously, till it begins to boil.
Add the ghee and keep on stirring. Let it boil down till it
Thickness and is nearly solid.
Remove and pour it onto a greased plate.
This halwa is of a very soft consistency
It cannot be cut into slices.
Normally this halwa is served suda, suda.
You can eat when cool too.
This type of halwa will literally slide down your throat.
Note: normally no colour and nuts are used in this halwa.
They say the halwa gets a very light colour due to the
Long hours of cooking.
I added a pinch of colour and some cashew nuts.
I never fail to eat this every time I visit Madurai
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