Cover the broken wheat with water and soak for two hours.
Soak almonds in warm water, and remove the skin.
Soak the saffron strands in a little warm water.
Grind the soaked wheat with water, and filter through a mesh to extract the wheat milk.
Grind it yet again with some more water and extract more milk.
Repeat the process till all the wheat milk is extracted and discard the solids.
Add water, if necessary to make 4 cups of wheat milk.
Cook the wheat milk with sugar in a heavy-bottomed pan.
Keep stirring to avoid lumps.
Once it starts boiling, it will thicken very fast. So keep stirring.
Add 1/2 of the ghee and keep cooking until the mixture turns into a thick custard.
Add the soaked saffron and blend well.
Add the remaining ghee and cardamom powder and remove from heat when the halwa leaves the sides of the pan.
Pour into a greased plate and decorate with almonds.
The halwa will set like a custard when it cools down and you can cut them as desired.
Recipe and image courtesy: Chitra Amma's Kitchen
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.