The making process is a Passion project that spans three days. The halwa is meticulously prepared in a copper vessel, imparting an unparalleled taste. The fermentation process, crucial to the halwa’s unique flavor, occurs naturally within a copper vessel, where wheat milk is stored.
Thamirabarani river water, rich in copper minerals, plays a pivotal role, enhancing both taste and shelf life up to one year without refrigeration. This river, originating from the Podhigai hills, infuses the halwa with a distinct essence that defies imitation.
While the original Iruttukadai remains the cornerstone of Tirunelveli’s culinary landscape, its influence extends beyond halwa. Today, over 100 varieties, including special creations like karupatti halwa and elaneer halwa, delight patrons with their unique flavors.
