Sunday, October 23, 2011

Godhumai / Wheat / Tirunelveli Halwa

Just 3 days to go for diwali and the celebration started. I started the celebration by making lip smacking sweet "Godhumai halwa" with lots of fun.The name itself mouthwatering right!

Tirunelveli is one of the famous and known for Godumai halwa, especially from irutu kaadai where they sell only during the nights. The name Halwa City is the more contemporary nickname of Tirunelveli. Halwa is a popular dish, which is made primarily from wheat and sugar. It has a jelly-like texture and contains a ghee (clarified butter), which gives it its distinctively greasy appearance. Best served hot, this popular sweet is generally enjoyed as a dessert. Tirunelveli halwa is said to owe its uniquely rich taste to a special recipe of this region, blended with the renowned sweetness of the “Thamarabarani River”. [Courtesy: Wiki]

The taste is divine and it’s my favorite too. I am very happy to share this recipe to you all..

Ingredients :

Wheat berries / Whole wheat - 2cups
Sugar- 4cups
Water –1 cup
Cashews- few
Cardamom Powder – 1/2 tsp
Red food Color – a pinch
Ghee- 1cup


  • Clean, rinse and soak wheat berries with enough water for whole night or minimum eight hours.
  • Wash it again in clean water.
  • Now grind the wheat in blender for 3 minutes with some water and extract the wheat milk (as we prepare to take coconut milk).
  • Use a strainer and collect the extract milk in a bowl. Again grind the wheat with fresh water and extract the wheat milk. Repeat this process for 3 times.

  • Then discard the husk after extracting the milk thoroughly. Leave this milk by closing with plate for few hours approximately 2 to 4 hours.
  • Now you will find the scum floating over and the thick milk has settled at the bottom. Discard the clear liquid found on top.

  • Fry some cashew in ghee till golden brown and keep it aside.
  • In a heavy bottom pan add the sugar and water and mix well for making sugar syrup for one string consistency. At this stage add food color and mix well.
  • Now add the thick wheat milk to the sugar syrup, it will start to thicken.
  • Take care don’t stop stirring till it reaches solid stage by adding ghee little by little on equal intervals and keep on stirring, approximately it will take 45 minutes to 1hour.
  • Once it reaches solid consistency, doesn’t stick to pan anymore then it’s done and the added ghee will start oozing out from halwa and it looks glossy. This is the perfect stage to complete.

  • At this stage add cardamom powder and fried cashew nuts and stir well. Switch off the flame.
  • Transfer into plate greased with ghee and leavel it and make into desired shapes.

Serve hot in a bowl or make it as pieces and enjoy it!! Glossy and hot Tirunelveli halwa is ready to taste…


  • Wheat could be substituted with Samba Godumai.
  • Instead of using ghee can substitute refined oil.
  • Given ratios will gives approximately around 2 kgs of halwa. Even you can reduce the ingredients into half the quantity to prepare halwa.
  • For tangy taste can add lemon juice few drops at the end. I like to have as it is.
  • Will be fresh for weeks. No need to refrigerate until 1 week.


  1. Such a delicious and tempting recipe.. nice clicks too :)
    Indian Cuisine

  2. Halwa looks extrmely glossy and delicious..

  3. delicious n mouthwatering recipe..good effort!!
    Thanx for following n happy to follow you too..

  4. I absolutely love godi halwa!!! Never even thought of trying them at home..GHats off to you for making them so patiently & perfectly..with step wise pics too!!! Happy diwali to u dear Gayathri!!!
    Prathima Rao
    Prats Corner

  5. Wow...halwa come out really good n the glossy texture...well done dear !!!

  6. First time here- u have some great authentic recipes

  7. wow My favorite dish!! Yum Yumm..keep going dear!!
    Will try this!!
    Following You, when u get time drop in to my site too!!!