YIELD: 1 13×8 dish with a 1inch thickness of halwa

INGREDIENTS:

• 2 1/2 cups cream of wheat
• 2 cups evaporated milk
• 8oz margarine
• 1/4 tsp salt
• 1/2 tsp cinnamon powder
• 1 1/2 cups granulated sugar
• 1 1/2 cups water
• 1/2 cup condensed milk
• 1 cup dried fruits (raisins, sultanas, cherries) – this can be adjusted based on preference

DIRECTIONS:
There are 2 ways this can be done:
OPTION 1:

1. Add water, evaporated milk, condensed milk, sugar, margarine, salt, dried fruits and cinnamon to a pot on low/medium heat. Allow sugar and margarine to melt and keep the mixture warm. 
2. In a dry iron pot, add cream of wheat and parch on low/medium heat until golden brown. This can take a few minutes. Be sure to continuously stir to prevent burning. 
3. Carefully add the milk mixture to the pot with the parched cream of wheat while mixing continuously.
4. Reduce heat and stir until the mixture leaves the side of the pot.
5. Empty mixture into a greased baking dish and smoothen out the surface.
6. Set aside and allow to cool

OPTION 2:

1. Add water, evaporated milk, condensed milk, sugar, salt, dried fruits and cinnamon to a pot on low/medium heat. Allow sugar to melt and keep the mixture warm.
2. In a dry iron pot, add cream of wheat and parch on low/medium heat until golden brown. This can take a few minutes. Be sure to continuously stir to prevent burning. Set aside once golden brown.
3. In another pot, on low/medium heat melt the margarine then add the parched cream of wheat. Cook for 5-6 minutes while stirring continuously.
4. Carefully add the milk mixture to the pot with the parched cream of wheat and margarine while mixing continuously.
5. Reduce heat and stir until the mixture leaves the side of the pot.
6. Empty mixture into a greased baking dish and smoothen out the surface.
7. Set aside and allow to cool.

NOTE:

This recipe yields a large tray of halwa. The size of the dish you use will depend on the thickness you want the halwa to be.

Video can be seen here: