Godrej Sahi Shuruaat Cook Book

Ankurit Gehun ka Halwa Executive Chef, Mirador Hotel Chef Wheat extract - 250g Milk - 2 ½ litres Mawa - 250g Sugar - 250g Condensed milk - 150g Cow ghee - 400g Ingredients Take germinated wheat made from 500g whole wheat grains. Wash and grind the germinated wheat using some water and pass through muslin cloth to obtain the wheat extract. In a pan, add milk, wheat extract and cook on a slow flame stirring constantly to obtain the right consistency. Once the milk is reduced to half, add mawa stirring constantly to get a smooth mixture. Add saffron, kewra water and sugar. When the mixture starts thickening, add ghee and stir well for 15 - 20 minutes. Continue cooking till the mixture starts leaving the sides. Grease any non-stick mould with oil and transfer the mixture in it. Sprinkle powdered nutmeg and green cardamom, pistachio on the halwa, allow to set in for couple of hours. Sauté cashew, almonds in Godrej Sunflower Oil and use it for garnishing the halwa. Method Saffron -1 pinch Kewra water - 1 tsp Grated nutmeg - 1pinch Pistachio - 8-10 Green cardamoms - 8-10 Godrej Sunflower Oil - 5ml 10