Photo: Suyash.dwivedi · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Dessert

Wheat Halwa Kozhikode

The legendary Malabar halwa — cooked over charcoal for hours using wheat starch (gothambu), sugar, and ghee until it becomes a glistening, chewy, dark-brown slab with an intensely caramelised flavour unlike any other halwa in India.

🧺 Ingredients

• Whole wheat flour: 500 g
• Sugar: 600 g
• Ghee: 200 ml
• Water: 2 litres (for starch extraction)
• Cashew nuts: 50 g
• Food-grade colour (dark red/maroon): 4–5 drops
• Cardamom: 8 pods (crushed fine)
• Rose water: 2 tsp
• Continuous stirring for 2+ hours requires stamina and patience; use a long-handled spoon

👩‍🍳 How to make Wheat Halwa Kozhikode

1. Mix 500 g wheat flour with 1.5 litres water.
2. Knead to a dough.
3. Soak for 8 hours.
4. Knead under water, squeezing repeatedly, until all starch is washed out into the water.
5. Strain through a fine cloth.
6. Allow the starch to settle in the water for 2 hours.
7. Carefully pour off the clear water on top.
8. The settled white paste at the bottom is the wheat starch (nishasta).
9. Measure approximately 800 ml starch slurry.
10. Dissolve 600 g sugar in 400 ml water over high heat.
11. Boil to a 1-string consistency (108°C / 226°F).
12. Add food colour.
13. Set aside.
14. In a large heavy iron kadai over medium heat, combine starch slurry and sugar syrup.
15. Stir constantly.
16. The mixture will bubble and start thickening within 15 minutes.
17. Keep stirring continuously.
18. Add cardamom, rose water, and cashews.
19. Stir for 3 minutes.
20. Pour into a greased tray.
21. Smooth surface.
22. Cool 2 hours before cutting.

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