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I find the broken wheat or Dalia that we get in the Indian groceries here in US is coarse and little too chewy to my taste. I love it in upma and khichdi, but halwa needs a finer rawa. My MIL was kind enough to send me some very fine godhuma rawa and that is what I used in this recipe. This is my entry to this month’s JFI-Wheat being hosted by Roma @ Roma’s Space. JFI is the brainchild of Indira of Mahanandi.