This method involves more labour than the pressure cooker halwa method. But since 6 cups of hot water & more ghee are added, the yield is very high as much as nearly 1.5 kgs of halwa !
If you prepare using not less than 1 kg, in a big stove on a very high flame, the colour will also be dark. Here we use a small amount & so the colour will not become brown.
Whole wheat or wheat rawa - 250 gms
Sugar - 1 kg
Ghee - 350 gms
Boiling water - 6 cups
Cashew - ½ cup
Cardamom powder - 1 tsp
Saffron colour - a pinch
Wash & soak whole wheat or rawa in plenty of water for 5-6 hrs.
Drain & grind with 1 cup of water in a mixi.
If you are using whole wheat, grinder is better.
Squeeze to get the milk.
Repeat this procedure 3-4 times more with a fresh cup of water every time & squeeze the milk thoroughly.
You will find that the squeezed wheat or rawa has practically nothing in it.
Allow the liquid to settle, undisturbed for 6-8 hrs.
Then pour out the clear liquid as far as possible, retaining only the thick milk.
Make a syrup of the sugar with 2 cups of water.
Add 2 tbsp milk, boil & remove the dirt layer.
When one-string syrup is reached, add the thick milk, stirring well.
Add saffron colour mixed in 1 tsp of water to get the required shade of colour.
Keep stirring the mixture on a low fire.
Keep water boilng ready in the next stove.
When the mixture starts thickening, add 1 cup of boiling water & cook.
Add 2 tbsp of ghee.
The mixture will again start thickening – repeat the above procedure in the same order till you have used up all the 6 cups of boiling water. ( adding ghee in between).
This way, the halwa gets thoroughly cooked to a very soft texture.
Now it will become a mass & at this time add cardamom powder & cashewnuts.
Go on stirring – the stage is reached when ghee starts gradually oozing out.
Now empty on a greased plate.
Serve hot or cool & cut into pieces.