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Wheat Halwa

Wheat Halwa’ is a ‘must’ during Diwali at my home. There are many methods of preparing this popular Indian sweet, but the authentic and traditional way is by grinding the wheat grains and extracting the wheat milk to make this halwa. Though it is time consuming, its worth the effort as the outcome is the melt in the mouth, soft, non-gluey, delectable sweet!

Wheat Halwa

Wheat Halwa' is an authentic recipe using traditional method of grinding the wheat grains and extracting the wheat milk to get the texture and flavour intact.
Prep Time10 hrs
Cook Time1 hr 30 mins
Course: Sweets
Cuisine: South Indian
Keyword: Festival Recipe, Traditional Indian Sweets
Servings: 25
Author: Delicious Galore


  • Thick bottomed kadai or pan
  • Mixer Grinder
  • Muslin cloth/strainer


  • 250 gms Wheat Grains
  • 2 ½ cups Sugar 500 gms
  • 1 ¼ cups Ghee 300 ml
  • ½ tsp Elaichi Powder
  • a handful Cashews broken into pieces
  • 3 drops Food Colour tomato red or dark yellow or orange food colour
  • ½ tbsp Liquid Glucose optional


  • Extracting milk from wheat grains: Soak wheat grains in water for 10-12 hrs. Grind it into a fine paste with enough water. Using a soup strainer or a clean muslin cloth, strain and extract the milk. The first milk will be thick and white in colour. Grind the leftover wheat husk/residue again and strain the milk. If you notice some more gluten content present in the husk, grind it for the third time and extract the milk. Discard the husk/residue or use it as a manure to plants.
  • Fermenting the wheat milk: Combine the first, second, third milk and keep it covered for 10 -12 hrs. In winters, we can keep it for 24 hrs for proper fermentation. We can observe that the thick white milk got settled at the bottom and the clear pale coloured water collected on top. Discard the water. Add 6 cups of fresh water to the thick white milk. Mix it well. This step of diluting the wheat milk is very important because the gluten content in the wheat milk has to get cooked properly when making halwa, otherwise the halwa will be sticky while chewing.
  • Add 3-4 drops of food colour to the milk and mix well. Roast a handful of cashews in little bit of ghee and set aside.
  • In a thick bottomed kadai, add sugar and a cup of water and boil in high flame. When the sugar gets dissolved, add a spoon of milk to the syrup. The dirt/scum gets collected at the sides. Remove the dirt using the spoon. Boil the syrup until it reaches a single thread consistency.
  • Keep the flame low and add the diluted wheat milk and mix it well. Once it gets combined with the syrup, increase the heat to medium–high and keep stirring continuously.
  • The halwa thickens and looks transparent. If we the spatula while stirring, it will look like a transparent glass sheet. At this stage, start adding melted ghee 2 tbsp at a time. Keep stirring. Each time when you add ghee, the halwa absorbs it fast. Keep on adding the melted ghee gradually.
  • Dip a stainless steel spoon into a bowl of lukewarm water and take ½ tbsp of liquid glucose and add it to the halwa. Mix it well. (Adding liquid glucose is completely optional. Liquid glucose prevents the crystallization of sugar content in the halwa. The halwa will be smooth in texture without any white grains/crystals in it. If you don’t wish to add liquid glucose, skip the step as it will not affect the taste and consistency of the halwa).
  • Add elaichi powder and roasted cashew nuts. Keep stirring.
  • At this point we could see that the halwa gets collected, gathers into a ball and starts oozing out ghee. Switch off the flame and transfer it into a greased plate or tray. Level it using the back side of a flat bottomed cup. Let it cool and cut it into pieces.
  • Store it in a clean container. This halwa stays good for 10-12 days at room temperature.


  • When the halwa starts oozing out ghee, we can collect the excess ghee that gathers at the sides using a spoon.
  • Liquid glucose prevents the sugar content in the halwa from crystallizing, thus the halwa looks smooth without any white grainscrystals in it. This halwa stays good for 10-12 days at room temperature.

For similar Indian Sweets, plz check Badam HalwaMysore PakMakkan PedaMalai KulfiOats Semiya Payasam.

Happy Cooking!

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Nugalu Kanji | Rice Sooji Porridge

Nugulu Kanji’, is a humble porridge recipe that has been passed over many generations in my family. Delicious in taste and easy to digest, this kanji is more than a porridge.

A bowl of kanji everyday was the secret behind healthy and long life of our forefathers. It was then the common practice to include diluted porridge in everyday food because it gave them instant energy, nourished the immune system and prepared them for the day filled with various physical exertion.

Broken rice sooji, when cooked and tempered with desi ghee and jeera, acts as a natural coolant and reduces the body heat. Doctors prescribe this porridge to those who are suffering from fever, sore throat and cough as it lessens the infection and nourishes the immune system. Moreover, this porridge can be given to toddlers also as it aids in digestion.

Once cooked and tempered, this kanji can be savoured in two ways…either by adding little bit of milk and sugar or with thin buttermilk and salt.  Both the versions taste great!

Nugulu Kanji | Rice Sooji Porridge

Nugulu Kanji’, is a humble porridgerecipe that has been passed over many generations in my family. Delicious intaste and easy to digest, this kanji is more than a porridge.
Prep Time5 mins
Cook Time10 mins
Course: Basic Recipe, Breakfast/Brunch
Cuisine: Indian, South Indian
Keyword: Comfort Food, Everyday Food, Healthy, Kanji, Rice Sooji Porridge, Summer Cooler
Servings: 2 people
Author: Delicious Galore


  • 2 tbsp Broken Rice/ Rice Sooji
  • cups Water

For Tempering

  • 1 tsp Desi Ghee
  • ¼ tsp Jeera

To Serve

  • 2-3 tbsp Milk / Butter Milk-
  • Sugar / Salt to taste


  • Bring a cup of water to boil. Add rice sooji and let it cook.
  • The amount of water varies with the type of the rice. Add ½ cup of water more if needed.
  • Rice sooji gets cooked very quickly in 1 or 2 minutes,so keep a check to avoid over cooking.
  • In a small kadai, heat desi ghee and add jeera. When it splutters,switch off the flame and pour it over the kanji. Mix well.
  • While serving, add 2-3 tbsp of milk/butter milk and sugar/salt. Mix well and serve immediately.


  • Cooked and tempered kanji stays fresh for 2 days when refrigerated. So,
    you can prepare till that step and just before serving, reheat and add milk/butter milk and sugar/salt.
  • While having this kanji as a remedy for fever, cold and cough, adding
    buttermilk can be avoided.

For more traditional recipes, plz click Kootchulu, Kambam Kanji with Madhura Kizhangu, Curry Leaves Spice Paste, Puzhimilagai, Puliyotharai, Paanagam, Poondu Vengaya Vathakuzhambu

Happy Cooking!

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Mixed Fruit Salad with Chia Seeds

This scrumptious mixed fruit salad is adapted from a renowned South Indian dessert, ‘Panchamirtham’, that is prepared as a bhog/prasadam during festivals and pujas in temples and households in Tamil Nadu.

The authentic version of panchamirtham recipe has milk / curd, ghee, honey, edible camphor, elaichi powder and rock sugar. Here, I wanted to keep the salad simple but bursting with natural flavours of the fresh fruits and chia seeds. So, I have made few changes in the recipe… instead of milk/curd I have used lemon juice…skipped edible camphor, rock sugar and honey and have included jaggery and chia seeds.

The recipe calls for fresh fruits like apple, banana, pears, plums, dates and pomegranate. If any of these fruits are not in season, you can substitute that fruit with another, from the same family and with similar taste.

A small portion of jaggery in the recipe helps to subtly sweeten the dessert. Also, it enhances the nutritious value of the dish as jaggery is rich in iron and aids in digestion.

The highlight in this recipe is, I have included organic raw chia seeds that are rich in Omega-3 & Omega-6 essential fatty acids, protein and dietary fiber to make it more nourishing. Also, it gives slight crunchiness to the salad. This delicious recipe can be relished as a dessert or a salad.


  • Banana – 1, medium sized, ripe
  • Apple – ½ cup, cored and cubed
  • Pears – ¼ cup, cored and cubed
  • Plums – 4 or 5, deseeded and cubed
  • Dates – 5 or 6, deseeded and chopped
  • Pomegranate seeds – ¼ cup
  • Jaggery – 1 tbsp, grated
  • Raw Chia Seeds – 2 tsp
  • Cardamom / Elaichi powder – a pinch
  • Lemon juice – few drops


  • Prepare the fruits. Wash, peel, core or deseed and cube them as required.
  • Toss chopped banana, pears and apple with few drops of lemon juice to prevent them from discolouring.
  • In a large bowl, add grated jaggery and mash it slightly. Add the fruits, elaichi powder, half of the chia seeds and mix well till jaggery gets coated well on the fruits.
  • Sprinkle the remaining raw chia seeds over the fruit salad and serve immediately.

For more salad recipes, plz click Black Chick Peas and Corn Salad with ACV Dressing, Thenga Manga Pattani Sundal, Gado Gado.

Happy Cooking!