Godumai Halwa–Tirunelvelli Halwa–Diwali Sweets

This very traditional halwa has been on my list for such a long time.. We make this halwa for Diwali and what a better time to try this one than now.... I fell in love with this halwa and it is so addictive!!! I would not classify this one as easy, but not too hard as I had imagined!! You can eat this as halwa or make it into pieces and enjoy!! Also food color here is optional... If no food color, then it will in rich honey color!!! Cooking time for this quantity was 30 – 40 minutes from the time sugar syrup is started..

Ingredients
Wheat Berries (Samba Muzhu Godumai) - 100 grams
Ghee – 250 – 300 grams
Sugar - 250 grams
Hot water - 1 cup
Kesar Color - A pinch dissolved in 1 tea spoon water
Cashew - 10 pieces


MethodSoak the wheat berries in water for 8 - 10 hours or overnight
Drain the water and grind the wheat berries with 1 cup water until it is well grinded
Pass the wheat milk via a tea strainer and get the first milk

Regrind the wheat pulp with 1 cup more water and again pass it through a strainer
Allow this milk to rest for 2 hours (covered)
After 2 hours, a thin layer of water will float on top.
Carefully remove the thin water layer and discard

Keep everything ready before starting the gas for the halwa...
Mix the kesar color with a tea spoon water and set aside
Heat a tea spoon of ghee in a pan and sauté the cashew until it golden and set aside
Have hot water ready
In a wide pan, add sugar and water (needed until the sugar is submerged)
Dissolve the sugar and then heat the sugar and water until it forms a single thread consistency
Now add the wheat milk and reduce the flame to low
Stir continuously and slowly increase the heat from low to medium low
Stir continuously and cook until it becomes a paste
Now add a cup of hot water and stir continuously and mix it well
Add food color and stir well
Keep on stirring until all the water is evenly absorbed
Add ghee in regular intervals and carefully stir it as it will splutter a lot..
When the mixture stops absorbing ghee, the required consistency is reached.
Another consistency check is that it will not stick to the pan and leave the sides and form a ball when stirring.
Add cashew
Pour the mixture to the prepared tray. You generally need not grease the tray, but I greased it just in case
Allow it to cool for 2 hours or completely
Invert it and cut into desired shapes
Enjoy