Ingredients

Godhi ( whole wheat )—1 cup

Sugar—1 cup

Kesari ( saffron strands// kesar)—1 pinch

Ghee ( tuppa)—1/4 cup

Cardamom pods ( ellaki// elaichi)—powder—1 teaspoon

Water—to grind

Grease a plate and keep it ready.

Method

Wash and soak godhi in enough water for 7 to 8 hours or overnight.

Drain water from godhi and rinse well again using fresh water.

Now transfer soaked godhi to a mixer grinder jar and grind grind with sufficient water.

Next strain the ground mixture over a strainer and squeeze the milk.

Take the residue again,add water and grind again.

Re strain the mixture to extract milk.

Repeat the same procedure for 3 to 4 times.

Discard the residue.

Next take the strained godhi haalu ( milk) in a thick bottomed pan or kadai or nonstick pan,add in sugar,ghee,and saffron strands.

Mix well.

Keep the pan on stove and cook the mixture by stirring continuously,on medium flame.

Keep stirring constantly until you get a thick mass.( porridge consistency ).

After 30 to 35 minutes the mixture starts separating from kadai and becomes glossy.

At this stage switch off the stove and pour the hot mixture onto the greased plate.

Let it cool completely.

Then cut into pieces using a greased knife or spoon.

Tasty halbai is ready to eat.