Thursday 28 June 2012

Godhumai Jira


Ingredients
Whole wheat flour/ Atta - 1/2 cup
Ghee- 1/2 cup (same amount as wheat flour...never compromise the quantity) Sugar - 3/4 cup (slightly lesser than two parts of flour)
Water - 1 cup + about 1/4 cup ( 2 1/4 parts of flour)




Method
  1. Heat ghee / clarified butter in one of your non stick pans. I used fresh homemade cow’s ghee, amma had sent over :)
  2. I used a shallow nonstick pan and lesser ratio of ingredients for the pictorial and please go ahead with your wider deeper pans. For beginners I strongly suggest to start with minimum quantity, say, 1/4 cup of wheat flour and 1/4 cup of ghee like I am doing here!
  3. Add wheat flour to the heated ghee
  4. Ah! while you place the pan to heat ghee, place the pan of water (flour : water = 1 : 2 1/4) simultaneously on the adjacent stove over medium flame.
  5. Blend ghee + atta well. It should be watery and not thicker than you see here. This is important!
  6. Keeping flame to minimum, stir the mixture continuously.
  7. You can see the colour changing while the flour gets cooked in ghee
  8. This will take 2-3 minutes (if you have used 1/4 cup of flour and ghee) and you see the flour attaining a deeper brown hue with the distinct aroma of wheat + ghee all around you!
  9. The water must have reached the rolling boiling stage now. Make sure you don’t let it boil and evaporate as we might mess up with the ratio
  10. Yes, this is where you are supposed to reach with the wheat and ghee part. I removed it from fire and brought it under daylight to show you the actual colour.
  11. You don’t have to put off the stove as I did and can dump sugar..
  12. ..followed by the boiling water. Be careful as you see the mix rising up a bit with a hissing sound and settling down the next second, since you are using the boiling water. Be careful with the very hot water too.
  13. This stage reaches after 2 seconds from the previous. I had to put off the stove after my struggle to click a decent picture :) The same stage for a closer shot. While you mix, ensure there are no lumps formed. It is safer to put off fire for a few seconds until you blend the mixture well.
  14. Keep the flame low and stir. Yes! Put off one and note the consistency and the colour. This stage is reached within a minute after you mix the flour, ghee and boiling water. Within seconds you can see the whole thing forming into a smooth glossy mass, leaving sides of the pan with a wonderful aroma. Interesting, na? :)
  15. Ah! there you go! heave a deep sigh of relief, you’ve made it! Put off fire. Transfer to another bowl and leave it cool a bit. The halwa will be really hot! 

1 comment:

  1. You have simply copied my recipe from my site http://www.spicychilly.com/2011/08/godhumai-jira-instant-wheat-flour-halwa.html without my permission!! This is against the blog ethics and what you do is called plagiarism( copying content of others, claiming as your own)Therefore pls remove my content here in your site!

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