WHEAT FLOUR HALWA/GODHUMA HALWA

Traditionally godhuma halwa is made with wheat grains soaked in water ,grinded and the milk is extracted. With the milk of wheat the halwa is made so delicately so that it turns into a delicacy.This halwa is famous in Andhra as bandar halwa. This halwa is as famous as the bandar ladoo. The aroma of the halwa from the halwaiwala's shop will be so tempting that you cannot move without buying. As a child I remember my uncle bringing the halwa to our home when ever he went to bandar. My grandmother was a great cook. She was an expert doing traditional sweets and especially this halwa. As kids me and my sister used to call this halwa as "Ammamma halwa".
Now, the process of making this is so elaborate so my mother found a easy way of doing this with wheat flour. The taste of this is similar to the traditional halwa, but not exactly the same. This process is more simple and can be made at any time you like.

INGREDIENTS

• Wheat flour               1+1/4cup
• Jaggery                      1+1/2 cup(grated)
• Water                        1/2 cup  
• Ghee                          1 cup
• Water                        1 cup
• Cardamom powder    a pinch
• Dry fruits                   cashews,almonds,raisins.

PROCEDURE
First combine the wheat flour and 1 cup water without lumps. The consistency should be pouring consistency. Leave this aside for 45 minutes. Now keep a non stick pan on the stove and make a syrup with  jaggery and 1/2 cup water. When the syrup attains the one thread consistency, slowly add the wheat flour mixture by continuously stirring and keeping the flame in medium.This is the crucial step in halwa making. Slowly add the flour mixture otherwise you will end up forming lumps. Now start adding ghee little by little and continuously stirring. At the beginning the halwa completely absorbs the ghee and a point is reached when the halwa starts oozing out ghee. Now add the cardamom and the dry fruits(fried in ghee). Keep stirring for another 3 minutes and transfer into a serving bowl.
TIPS

• The halwa can be made with only jaggery or only with sugar.
• Can use food color if the jaggery is white in color.
• Use the melted ghee.
• The whole process should be done on medium flame.
• The raw flavor of the wheat disappears only when the halwa is cooked on the flame for a longer time.
• If a larger amount of halwa is to be made blend the flour and water mixture in a mixer so that no lumps are formed.
• The halwa tastes yummy with excess of ghee and nuts.