Growing up halwa aka.helva was one of my favorite sweets. We have three types of halwa in Turkey: wheat, semolina and tahini. We don’t make tahini halwa at home but rather purchase it from supermarkets. Wheat and semolina halwas were part of the Ottoman cuisine and since then, these recipes have been cooked in Middle Eastern households.
We make halwa when we celebrate a newborn, on Eid, and also if we lost a loved one. We make big batches and share them with our family, friends and neighbors.
Today I will share the wheat halwa recipe. You need 4 ingredients (including water) and 1 pan to prepare it. It is easy, tasty and budget-friendly. So, let’s get to it!
INGREDIENTS (295Kcal per portion):
- 1 cup flour, sifted
- 1/2 cup vegetable oil
- 1 1/2 cup hot water
- 1/2 cup sugar or choice of sweetener – I used unrefined sugar but you can use molasses or regular sugar
- Heat a heavy-bottomed pan or kadai over medium heat to roast the wheat flour. While continuously stirring, add the wheat flour and dry roast it until it gets golden brown and emits a nutty smell. It takes this process between 10 and 12 minutes. Try to avoid burning the flour.
- To make the sugar syrup, mix the sugar and water in a different saucepan. Stirring constantly, heat it over medium heat until the sugar is completely dissolved. For a few minutes, boil the syrup to get a small thickening. Heat has been removed; set aside.
- Ghee and the toasted flour should be combined: Add the roasted wheat flour to the pan. Mix thoroughly until the ghee is evenly distributed throughout the flour. To prevent lumps and maintain equal cooking, continue to cook over low heat while stirring frequently.
- Pour the prepared sugar syrup gradually into the pan containing the roasted flour and ghee mixture. The mixture may sputter, so take care. To incorporate the syrup into the mixture, stir frequently.
- Cook over low heat while stirring constantly until the mixture thickens and begins to pull away from the sides of the pan. This procedure could take 15 to 20 minutes. The mixture ought to be shiny and smooth to the touch.
- Add flavorings and nuts: To the halwa, add cardamom powder and saffron threads that have been soaked in some warm milk. To evenly spread the flavors, stir thoroughly. After that, include the chopped nuts into the halwa while keeping some for garnishing.
- When the Wheat Halwa has reached the proper consistency, turn off the heat and serve. Put the halwa in a serving basin or on individual plates. Add the reserved chopped nuts as a garnish. Before serving, let it cool a little.
Serving and Enjoyment:
- Wheat halwa can be served hot or at room temperature. It’s delicious on its own or as part of an authentic Indian spread.
- You can add a touch of decadence by serving it with vanilla ice cream or whipped topping.
- For a more sumptuous presentation, garnish the Wheat Halwa with edible silver foil (varak) or rose petals.
Wheat halwa is a popular Indian dessert that is loved for its rich flavor, silky consistency, and enticing aroma. It requires forethought and skillful execution to create a tasty dish that is worthy of being savored. Whether eaten on festive occasions or as a comforting treat, wheat halwa brings with it a feeling of tradition and a journey into the heart of Indian culinary delights. So, make and enjoy this sweet delicacy that celebrates the beauty of sugar.
NOTE: My halwa looks dark because of the brown sugar. Don’t worry if yours look golden brown:)
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