Soak the samba wheat in water for at least 12 hours. We can soak in the night and leave it till morning. Drain the water after 12 hours and grind it in a mixer adding 1 cup of water.
Strain the milk through a sieve.
Again add 1 cup of water and grind it in mixer and get the remaining milk from the wheat.
Strain the milk through a sieve to extract all the milk.
Keep aside for at least 2 hours.
The thick milk will settle at the bottom.
Carefully pour the thin milk out and keep only the thick milk.
In a pan, add 1 tbsp of ghee and fry the broken cashews till they turn golden brown in colour.
Add sugar to the pan and add 1 cup of water and allow the sugar to dissolve completely.
Make sugar syrup on a medium flame and allow it to boil till you get a string/thread consistency.
This is the correct consistency and you can now add the extracted thick wheat milk and stir continuously.
Keep stirring till the mixture starts to thicken.
Now add the roasted cashews, kesar colour and cardamom powder and stir well.
Keep stirring for at least 45 minutes and in this period, we need to add the ghee ladle by ladle at regular intervals until the ghee is fully absorbed.
When the halwa comes to a ball like consistency without sticking to the sides of the pan, switch off stove and remove the halwa in a bowl.
If you would like to make pieces, grease a plate, add the halwa and allow it to cool off.
Then we can cut it to diamond shaped pieces and serve.
Recipe courtesy: http://www.subbuskitchen.com/
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.