|Samba Gothumai / Samba Wheat|
|Sugar (2.5 cups + .5 for caramelizing the sugar)|
|Ghee (225 - 250 ml)|
|1/4 cup||Cashew nuts (optional)|
Step 2) After extracting the milk keep it undisturbed for 2-3 hours for the milk to settle. I have transferred it to a long vessel so that it will be easy for us to pour the clear water.
Step 3) Now after 3 hours of sedimentation we will get two layers top clear water layer and milk at the bottom, drain the cleared water and add 4 cups of fresh water to the milk. The reason why we are discarding the clear water and adding the fresh water is the fermented and the raw smell of the wheat will be in the top clear water so add fresh water to get rid of that smell.
Step 4) In one pan dissolve 1/2 cup of sugar in 2 tbsp of water and caramelize the sugar to get that nice amber color.
In another pan dissolve 2.5 cups of sugar in 1 cup of water and bring it to a boil. Gradually add the caramelized sugar to the dissolved sugar and mix well.Once the sugar reaches 1/2 string consistency slowly and gradually add the wheat milk and keep on stirring (do not add too much at once).
Step 6) Once it start to thicken and ghee starts to ooze out add some roasted nuts and turn of the heat. Traditional tirunelvi halwa does not contain any nuts but to enrich the flavor and taste I have added some roasted cashew nuts.
Our delicious tirunelvi halwa is ready to be served. If possible remove the excess ghee oozed out from the halwa otherwise the ghee will harden once the halwa is cooled.If not then you can microwave the halwa for 20 seconds to get rid of the ghee.
Time Taken to make Tirunelvei halwa :
1:30 pm - kept the milk for settling
4:30 pm - replaced the settled clear water with fresh water
5:00 pm - Started to add wheat milk in the sugar syrup
5:15 pm - Started to add ghee
6:10 pm - Ghee started to ooze out
6:20 pm - Added nuts and turned off the heat.
Tips for best results:
while making tirunelveli halwa is we need to caramelize the sugar in a separate pan,if we caramelize the sugar first and then if you add water immediately, then the sugar will harden and will take lot of time to melt.
Add fresh water do not use the water left after sedimentation if you use that water then the halwa will have raw and fermented taste
Be careful while caramelizing sugar, once you get amber color take if off from the heat if you burn the sugar then the halwa wont taste good
Do not overcook, once the ghee starts to separate from the sides turn off the heat.if overcooked then all the ghee will ooze out and the halwa will became hard
So please follow the tips and and i can guarantee you that you will get the best results.Happy Cooking.