Wheat Berries Halwa Recipe – Authentic Indian Sweet Treat

Last Updated on 2 months by Neha Deshmukh

Wheat Berries Halwa Recipe – Authentic Indian Sweet Treat

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s both comforting and a little bit different. This Wheat Berries Halwa (known as godhumai halwa in Tamil) is exactly that. It’s a traditional Indian sweet, packed with nutty flavor and a beautiful, slightly grainy texture. I first made this for Lohri a few years back, and it’s been a family favorite ever since! It’s a bit of a labor of love, but trust me, the results are so worth it.

Why You’ll Love This Recipe

This halwa isn’t your typical quick dessert. It’s a celebration of slow cooking and wholesome ingredients. It’s naturally a little healthier than some other halwas, thanks to the wheat berries. Plus, the aroma that fills your kitchen while it’s cooking is just heavenly! It’s perfect for festive occasions, or just when you need a little something special to brighten your day.

Ingredients

Here’s what you’ll need to make this delicious Wheat Berries Halwa:

• ?? cup wheat berries
• 1.25 cup raw sugar (approximately 250g)
• ?? cup ghee (approximately 120ml)
• 12 cashew nuts
• A pinch of cardamom powder
• 1.5 cups water (360ml)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Wheat Berries: A Nutritional Powerhouse
Wheat berries are the whole grain form of wheat, meaning they contain the bran, germ, and endosperm. They’re incredibly nutritious, packed with fiber and protein. You can usually find them at health food stores or online. Don’t confuse them with cracked wheat or bulgur!

Ghee: The Essence of Indian Desserts
Ghee is clarified butter, and it’s a staple in Indian cooking. It adds a rich, nutty flavor that’s just irreplaceable. If you’re new to ghee, it might seem a little pricey, but a little goes a long way.

Raw Sugar: Traditional Sweetening
I prefer using raw sugar (like misri) for a more traditional flavor. It has a lovely caramel-like taste. You can substitute with granulated sugar if needed, but the flavor will be slightly different.

Cardamom: The Queen of Spices
Just a pinch of cardamom powder elevates the whole dish. It adds a beautiful fragrance and warmth. Freshly ground cardamom is always best, if you can!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the wheat berries in water for 8-12 hours. This is a crucial step – it softens them up for grinding. I usually soak mine overnight.
2. Drain the soaked wheat berries and grind them with about ?? cup of water. You want a fairly smooth paste.
3. Strain the mixture through a sieve to extract a thick, milky liquid. Repeat this process with additional water, extracting as much milk as possible. Keep the fourth extraction separate – we’ll use that later!
4. Now, let the wheat milk ferment for about 8 hours. This gives it a lovely tang and helps develop the flavor.
5. While the milk is fermenting, let’s prep the cashews. Heat 1 tsp of ghee in a pan and fry the cashew nuts until they’re golden brown and crispy. Set them aside.
6. In a separate pan, dissolve the raw sugar in ?? cup of water. Bring it to a boil and cook until it reaches one-string consistency. (Don’t worry, I’ll explain how to check that in the FAQs!)
7. Once the sugar syrup is ready, gently pour in the fermented wheat milk, stirring constantly on low heat.
8. Cook for about 10 minutes, stirring continuously to prevent sticking. Then, incorporate the reserved thinner wheat milk mixture.
9. Now comes the fun part! Gradually add the melted ghee while stirring constantly. This is what gives the halwa its rich texture and flavor.
10. Finally, add the cardamom powder and fried cashews. Continue cooking until the halwa starts to release the ghee from the sides – that’s how you know it’s done!

Expert Tips

• Patience is key! This halwa requires constant stirring, especially towards the end. Don’t rush it.
• Don’t skip the fermentation step. It really makes a difference in the flavor.
• Adjust the ghee according to your preference. Some people like a richer halwa, others prefer it a little lighter.

Variations

• Saffron Infusion: My friend Priya adds a pinch of saffron strands soaked in a tablespoon of warm milk to the halwa for a beautiful color and aroma.
• Nutty Delight: Feel free to add other nuts like almonds or pistachios along with the cashews.
• Coconut Flavour: A tablespoon of grated coconut adds a lovely tropical twist.

Vegan Adaptation

To make this halwa vegan, simply substitute the ghee with a plant-based butter or coconut oil. The flavor will be slightly different, but still delicious!

Gluten-Free Considerations

While wheat berries are wheat, the process of soaking and straining removes a significant amount of gluten. However, if you have a severe gluten intolerance, it’s best to avoid this recipe.

Spice Level Adjustment

If you like a little more warmth, you can add a tiny pinch of nutmeg or a dash of ginger powder along with the cardamom.

Festival Adaptations (Lohri, Makar Sankranti)

This halwa is traditionally made during Lohri and Makar Sankranti, harvest festivals celebrated in North India. It symbolizes prosperity and good fortune.

Serving Suggestions

Serve the halwa warm, garnished with a few extra cashew nuts. It’s also delicious chilled, set in a greased tray and cut into squares. A dollop of yogurt on the side is a lovely addition!

Storage Instructions

You can store leftover halwa in an airtight container in the refrigerator for up to 3-4 days. Reheat gently before serving.

FAQs

What are wheat berries and where can I find them?
Wheat berries are the whole, unprocessed wheat kernel. You can find them at health food stores, some supermarkets, or online retailers.

Can I use a different type of sugar instead of raw sugar?
Yes, you can substitute with granulated sugar, brown sugar, or even jaggery. Keep in mind that the flavor will vary.

How do I know when the sugar syrup has reached one-string consistency?
Take a small drop of the syrup between your thumb and forefinger. Gently pull them apart. If a single, stringy thread forms, it’s ready!

What if I don’t have ghee, can I use oil?
While ghee is traditional, you can use a neutral-flavored oil like sunflower or canola oil. However, the flavor won’t be quite the same.

How can I adjust the sweetness level of the halwa?
Adjust the amount of sugar to your liking. Start with a little less and add more as needed.

Can this halwa be made ahead of time?
Yes, you can make the halwa a day or two in advance and store it in the refrigerator. It actually tastes even better the next day!