Description
Legendary for its unique texture, this halwa is made by extracting “milk” from fermented wheat. It is slow-cooked in large cauldrons with Thamirabarani river water (traditionally) and plenty of ghee until it reaches a translucent, silky consistency.
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Ingredients: Wheat Milk Extract, Ghee, Sugar, Cashew Nuts.
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Eating & Care: This halwa is high in ghee; if it solidifies, gently steam it or microwave it for 20 seconds until it becomes glossy and “sliding” again.
