Thursday, 2 February 2017


Figure conscious folks, here’s a boon grown just for you! A type of grass grown the world over, say 2’ tall, can even shoot up to six when measured in quarters of meters. Long stalk with beardly bristly spikes enclosing a tight well-formed kernel cluster, nutrition packed food ingredient culled into a class called grain, called by the name of wheat. The flour of this milled using the whole of wheat, when used in various dishes imparts a “filling” feeling, chasing away that extra weight. Worried that it can’t hold you tight, this flab will simply flee,  feels fab…right?
Despite our eyes on weighing scale, once in a way don’t we wish to indulge. Here’s a dish, a dessert made using wheat flour that grants us both: Our wish to indulge and that extra weight to expunge.
Tempted by its taste when offered as Prasadam on Rathasapthami day, a couple of days ago at Bimba Art Ashrama, I wasted no time in trying it out and needless to say, share this recipe with you.

Dish Type: South Indian Dessert
Time taken: 45 mts
Yield: 12 nos. approx.

Wheat flour     250 gms
Sugar               125 gms
Water              250 ml
Cardamom      1 or 2 nos.
Raisins             2 tsps  
Cashewnuts     2 tsps
Ghee                2 tbsps            

Dry fry wheat flour in a kadai over low flame till it turns golden brown and emits a nice aroma. Transfer it to a plate. In the same kadai, fry cashewnuts and raisins in 1 - 2 tsps of ghee. Transfer them to a plate. Pour water and sugar into the kadai. When sugar melts and water starts bubbling, add roasted wheat flour slowly into the boiling syrup. Keep stirring while adding. Continue to stir till the flour with syrup turns into a mass. Start adding ghee little by little, keep stirring and when the mass leaves the sides of the kadai, add fried raisins, cashewnuts and cardamom powder. Mix well. Switch off the flame. Make round balls and keep them on a plate. Let it stand for a few minutes.
Wheat Flour Halwa is now ready to be served.

Tete - a - Tete
Whole wheat flour contains bran, germ and endosperm of the grain and is more nutritious than refined flour wherein bran and germ are removed during milling.
Whole wheat flour contains iron, thiamin and niacin, is rich in fibre and provides an earthy taste.
Recipe contributed by septuagenarian Smt. Uma Nagaraj, mother of my dear friend Smt. Deepika Dorai

View also in this blog:
Gulipaavate (Wheat flour - Semolina Laddoos)
Banana Fritters (Yeridevu/Suttevu)
7 Cups Barfi
Red Rice Laddoos
Bun Gulkand Sandwich
Chocoats Ragi Malt Porridge

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