Aug 25, 2010

Samba kodumai / Daliya / Cracked Wheat halwa..

Halva is a tempting simple dessert which everybody loves. Sooji halva is traditionally the most often made version in our house. But to make a slightly different version is always better. This one is made from cracked/broken wheat. 

Simple to make and luscious to eat is the basic goodness of this recipe. Try this for a change and you will love it
Serves... 2 ppl
Serve option... Warm

This is what u'll need....

Cracked Wheat / daliya- 1/2 cup
Sugar - 1/2 cup
Ghee - 3 tbspn
Cardamom powder - 1/6th tspn
Cashews and Raisins - for garnish
Saffron strands - few (optional)

Here is the stir....
  • Measure daliya and dry roast it in a pan. Continue roasting till you start smelling the aroma. I have used fine daliya not the big ones for a finer textured halva. Transfer it to a plate
  • You can cook daliya in an open pan or in a pressure cooker. To make it in a pan follow this step. Measure 1 1/2 cups of water and pour it into the pan. Bring the water to a boil and add  the roasted daliya to it. Give it a good stir and let it cook for 5-7 mins on medium flame. Turn the flame down and cook it on low flame for about a minute or two. The water must have all been soaked up by now
  • If cooking the daliya in pressure cooker follow this step. Measure 1 1/2 cups of water into a cooker and add the roasted daliya to it. Cook till you hear 4-5 whistles and then turn the flame down. Let it simmer for another 2 minutes. Turn off the flame and let the steam subside. Open the cooker and fluff up the daliya using a fork
  • When using a pressure cooker, heat two tablespoons of ghee in a wide bottom pan and transfer the daliya into it
  • Meanwhile fry cashew and raisins on low flame for about a minute and set it aside
  • Add sugar and give it a good stir to ensure no lumps are formed
  • Spoon in melted ghee and sprinkle cardamom powder. Stir again
  • Turn off the flame and add the fried cashews and raisins. Sprinkle a few strands of saffron and garnish with grated coconut
  • Serve warm and enjoy

  • Recently my friend told me that she does not dry roast the daliya before making the halva though I am a little skeptical about it
  • You can cook the daliya in an open pan or in pressure cooker too to speed up the process
  • Adjust sugar level to suit your taste

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