May 21, 2015

Wheat Flour Halwa

Let me warn you this is rich both in ghee and sugar. It is very appetising to me. I have always relished it to the fullest. I have seen people in love with it like myself, my mom and daughter ! You can call it heridity ;) and my husband just not a fan of this halwa. During our recent trip to India I learnt my cousin does not like it either. So there are few who may not like the amount of ghee it calls for.

My aunt is an expert in cooking and this was her go to "instant sweet" when we craved for dessert as kids. I wonder how could she make this as her "go to" dish. May be this is what is passion. According to me this is time consuming and need a lot of patience. I wont deny I have thoroughly enjoyed cooking and eating this. I was always told this sweet dish orginated from a very famous hotel called Taj Mahal in Karkala Town. There are different versions or may be same as this all over India but for me this will always be "karakala halwa". 

1 cup wheat flour
1 1/2 cup sugar
1 cup ghee
2 cups milk
1 cup water

Firstly mix milk and water in a pot and bring it to boil. 
Take 2 tablespoons of ghee in a heavy bottom pan and when it gets hot add wheat flour. Keep frying on medium heat until you get an aroma and the flour changes color to slightly brown. This process needs to be done on medium flame to low flame. Frying it on high flame will not give the taste it should.
Slowly had hot milk mixture. Make sure the lumps are not formed. When the mixture bubbles and starts getting thicker add sugar.
Sugar will start melting. Keep stirring the mixture so that it does not stick to the pan. When the mixture starts thickening add ghee one tablespoon at a time.
You have to keep mixing it until ghee starts separating.
Serve hot.

Note: I used 1 cup sugar as I like it that way !

Preparation Time: 1 Hour

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