Annavaram Prasadam - Wheat Rawa/ Dhaliya Halwa

Ingredients:

• Wheat Rawa- 1 cup (Dhaliya should be of tiniest size)
• Jaggery grated- 1 1/2 cup or more 
• Milk- 1 1/2 cup or use 1 cup milk and 1/2 cup water
• Ghee- 6 tbsp
• Cashews- 8 chopped
• Almonds- 6 chopped
• Cardamom- 3-4 powdered (without the skin)
• Paccha Karpoor- tiny bit (less than quarter size of your finger nail)  (Edible Camphor)

Method:

1. Take a non-stick pan and add 3 tbsp of ghee. To it add the cashews and almonds and roast to a nice brown color on simmer.
2. Remove the nuts to another plate or bowl and to the remaining ghee add the dhaliya or wheat rawa.
3. Roast till it turns golden or light brown. It will start to release a beautiful smell.
4. To this add milk gradually and mix well. Cover with lid and cook on simmer to medium heat till the rawa turns soft and is completely cooked.
5. Add some water if required. The mix should turn into a paste and come together.
6. Now add grated jaggery and mix till it starts to melt. 
7. The mixture will turn liquid again. Then add the crushed cardamom and crushed edible camphor. 
8. (You can crush both the cardamom seeds and camphor along with a few granules of sugar)
9. Mix well and let it cook. Do not cover with lid now. Keep the heat on simmer.
10. As the mixture starts to come together, add the roasted nuts and 3 tbsp of ghee. (You can keep a few aside for decoration)
11. Turn off the heat when the mixture is sticking together. Let it sit for 5 minutes.
12. Remember we are using a non-stick pan so overcooking it will make the mixture hard.
13. Transfer to serving bowl, top with remaining nuts and serve hot.

Notes:

1. This halwa can be stored in the refrigerator for the next day. 
2. Be very careful while adding the edible camphor. It has a very strong flavor and can easily overpower the dish. 
3. If you don not like its taste avoid using it and add a pinch of maze powder. 
4. Again maze is also a strong spice so use very little.