The making process is a Passion project, spanning 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, takes place 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, with no refrigeration needed. This river, originating from 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. The introduction of Visakam Sweets in 1985 broadened the horizons, offering an array of sweets and savories. Today, over 100 varieties, including special creations like karupatti halwa and elaneer halwa, delight patrons with their unique flavors.
