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Tirunelveli halwa

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A glossy, wobbly halwa made from wheat milk, sugar and ghee, cooked for hours, the famous sweet of Tirunelveli.

Region: TirunelveliOccasion: Festivals, gifts and DeepavaliTime: 2 hours + overnight soakingServes: About 500 gVegetarian

Ingredients

  • 1 cup whole wheat grains, soaked overnight
  • 2 cups sugar
  • ¾ cup ghee
  • ¼ cup sugar for caramel
  • A few cashews, broken
  • A pinch of cardamom powder

Method

  1. Grind the soaked wheat with water and strain through a cloth to get thick wheat milk. Repeat twice with the pulp. Rest the milk for 2–3 hours and pour off the clear water on top.
  2. Melt ¼ cup sugar in a heavy pan until it turns dark golden, then add a little water carefully to make a caramel.
  3. Add the wheat milk and 2 cups sugar and stir constantly on medium heat.
  4. When it thickens, add the ghee a spoon at a time, stirring all the while.
  5. Keep cooking until it turns glossy and translucent, gathers into a mass and releases ghee, about 1 hour.
  6. Add the cashews and cardamom and pour into a greased tray.

History

Tirunelveli halwa has been made in the town for generations. Local belief credits its taste to the water of the Thamirabarani river.

Significance

Halwa shops near the Nellaiappar temple draw visitors, and the sweet is the gift people carry back from Tirunelveli.

Sources