Whole Wheat Halwa

 Ingredients

1/2 Cup Wheat kernel
2 Cups Sugar 

1 cup water

12-15 Cashews roasted in ghee
A few strands of saffron mixed in warm milk or water

Preparation

• Soak the wheat for four days.  Change the water daily at least once a day.
• When the wheat is soft grind the wheat in the blender into a thick batter
• Pass the batter through a sieve and discard the skin of the wheat.
• Let the batter settle down, with batter at the bottom and the water at the top.
• Keep it in the fridge so that it does not ferment.
• Discard the water. Change the water daily. When doing so you need to be careful as the batter may also go with the water.
• After four days discard the excess water.  Stir the batter.
• Take a flat bottomed pan.  Keep it on the stove top. Add sugar and water to the pan. Keep stirring till the sugar melts and it forms a single thread consistency.
• Stir the wheat batter and add it to the sugar syrup.  Keep stirring so that the batter does not get burned. 
• Add the cashews and the saffron to the wheat batter and keep stirring.
• As the mixture leaves the sides of the pan add1/4 cup ghee and keep stirring.
• Once the halwa gets cooked the it leaves the ghee.
• Grease a pan and spread the halwa. Let it cook down to room temperature.
• Store it in a container and enjoy.