Godhumai Halwa Recipe | Easy Pressure Cooker Wheat Flour Halva

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Godhumai Halwa = Wheat Flour Fudge

Nov 20, 2013         3 comments.

For a rich Indian dessert, make this Godhumai Halwa. Made with wheat flour, saffron and tons of ghee (clarified butter), nothing screams celebration like a good Gehun ka Halva (Wheat flour fudge)!

Godhumai Halwa Recipe | Easy Pressure Cooker Gehun ka Halva

If only I were a better photographer…

If only I were a better food stylist …

If only…. Sigh!

Well, the one thing I am good in though is making delicious desserts and this fudgy thingy made with Wheat flour is definitely one that I think you should all try. Oh, and for those curious, Godhumai in Tamil means Wheat and Halva is just sort of like fudge. SO there you have it – Godhumai Halwa! 😉

P.S: This is a quick cooker version of the recipe. This won’t taste exactly like Tirunelveli Halwa, but it is delicious neverheless!  

Godhumai Halwa Recipe | Gehun ka Halva | Wheat Flour Fudge

Mix the sugar and water until sugar dissolves.
Godhumai Halwa Recipe | Easy Pressure Cooker Wheat Flour Halva

Add the wheat flour and saffron and mix well to form a smooth mixture.
Godhumai Halwa Recipe | Easy Pressure Cooker Wheat Flour Halva

Pass it through a sieve to catch any lumps / undissolved sugar. It is crucial to have a smooth liquid
Godhumai Halwa Recipe | Easy Pressure Cooker Wheat Flour Halva

Place inside a cooker / steamer which has water upto 2 inches high boiling.
Godhumai Halwa Recipe | Easy Pressure Cooker Wheat Flour Halva

Close the cooker and cook for exactly 3 whistles. Switch off the flames then. (If using steamer, steam for just 10 minutes)
Godhumai Halwa Recipe | Easy Pressure Cooker Wheat Flour Halva

Meanwhile, on a large pan with high sides, toast the nuts in a little bit of ghee for a few minutes until they have a nice color on them
Godhumai Halwa Recipe | Easy Pressure Cooker Wheat Flour Halva

Once the pressure from the cooker releases,
Godhumai Halwa Recipe | Easy Pressure Cooker Wheat Flour Halva

you should immediately take the mixture out and pour into the same hot pan
Godhumai Halwa Recipe | Easy Pressure Cooker Wheat Flour Halva

From this point onwards, your only job is to stir….. stir like it’s nobody’s business! Keep on stirring my friend. 😉 Don’t let lumps form
Godhumai Halwa Recipe | Easy Pressure Cooker Wheat Flour Halva

You should start seeing the mixture thicken quickly. Simultaneously, add the Ghee and keep stirring
Godhumai Halwa Recipe | Easy Pressure Cooker Wheat Flour Halva

Stir until it becomes thick (as is shown in the picture). Then Add the toasted nuts
Godhumai Halwa Recipe | Easy Pressure Cooker Wheat Flour Halva

Mix well and switch off the flame
Godhumai Halwa Recipe | Easy Pressure Cooker Wheat Flour Halva

To serve: You can grease a plate well and the godhumai halwa on it and even it out. Once it is cool completely, you will be able to cut out pieces from it. Alternatively, serve on a bowl.
Godhumai Halwa Recipe | Easy Pressure Cooker Wheat Flour Halva

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Godhumai Halwa = Wheat Flour Fudge


  • Author: Kavitha
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 15 squares or 2 cups of Halwa 1x
Scale

Ingredients

  • 1 cup Wheat flour
  • 2 cups Sugar (granulated) {adjust according to sweetness required}
  • 3 cups Water
  • 1/4 cup broken / chopped Nuts (preferably, cashew nuts)
  • 11 and 1/2 cups Ghee (clarified butter)

Notes

  • Using more Ghee will improve the texture of the halwa. You can use anywhere between 1 to 1 and 1/2 cups of Ghee for this proportion

Instructions

  1. Mix the sugar and water well until sugar dissolves.
  2. Add the wheat flour and saffron and mix well to form a smooth mixture.
  3. Pass it through a sieve to catch any lumps / undissolved sugar. It is crucial to have a smooth liquid
  4. Place inside a cooker / steamer which has water upto 2 inches high boiling.
  5. Close the cooker and cook for exactly 3 whistles. Switch off the flames then. (If using steamer, steam for just 10 minutes)
  6. Meanwhile, on a large pan with high sides, toast the nuts in a little bit of ghee for a few minutes until they have a nice color on them
  7. Once the pressure from the cooker releases, you should immediately take the mixture out and pour into the same hot pan
  8. From this point onwards, your only job is to stir constantly from all sides. Don’t let any lumps form. You should start seeing the mixture thicken. Simultaneously, add the Ghee little bit at a time and keep stirring
  9. Stir until it becomes of thick consistency. To get a chewy fudgy texture typical of Godhumai Halwa, you will have to stir anywhere between 25 – 40 minutes. Usually, cooking for 30 minutes is ideal.
  10. Then Add the toasted nuts, mix well and switch off the flame
  11. To serve: You can grease a plate well and the godhumai halwa on it and even it out. Once it is cool completely, you will be able to cut out pieces from it. Alternatively, serve on a bowl.

Notes

  1. This is best served warm. It stays well in the refrigerator for a week. However, warm slightly before serving
  2. Although not “difficult”, this does take quite a bit of stirring. But do not skip on it. Stirring for 25-30 minutes will give a very good chewy texture

Buy this halwa if you don’t wanna make it yourself! 🙂





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