Take 1 cup wheat flour and knead to smooth and soft dough adding 1/2 cup water or as required.

Soak wheat dough in 5 cup water for 3 hours.

Squeeze the dough well and mix with water to get wheat milk.

Strain the wheat flour water to remove the wheat flour residue.

Further transfer the wheat flour milk into large kadai.

Keep stirring for 10_15 minutes, till the milk turns porridge consistency.

Now add one and half cup sugar and 1/4 cup ghee, mix well making sure the sugar dissolves completely.

After 15 minutes ghee has been completely absorbed by the wheat mixture.

Add 1 tbsp of ghee and keep stirring on medium flame.

Repeat this for at least 5_6 times or till the mixture starts to release out ghee.

Once the ghee is released, add 2 tbsp chopped cashew and a drop of red colour.

Mix well making everything is combined well.

Turns off the flame. Grease the tray with ghee and transfer the halwa to tray and after cooling cut it into square pieces.

Finally, serve Tirunelveli Halwa or store in airtight container for a week.