Soak 250 grams of wheat in water overnight.
Drain the water and grind the soaked wheat to extract the milk. Strain to get a clear liquid.
In a heavy-bottomed pan, add the wheat milk and 500 grams of sugar. Cook on a medium flame, stirring continuously.
As the mixture thickens, add 1 teaspoon of cardamom powder and a pinch of salt.
Gradually add 250 ml of coconut oil to the mixture while stirring continuously.
Keep cooking until the mixture starts leaving the sides of the pan and becomes glossy.
Pour the mixture into a greased plate and allow it to cool.
Once cooled, cut the halwa into desired shapes and serve.