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Priyanka Bapardekar
This is a very popular and traditional sweet of Calicut/Kozhikode in Kerala. In this halwa jaggery is used, it's colour is black and hence it is called Black Halwa.
very nice halwa
Soak the raw rice in water for at least 2 hours
After 2 hrs keep it in stainer and drain all water
Grind this drained rice into mixer to make very fine powder
Take jaggery into a heavy bottomed vessel, add half cup water and heat till jaggery melts. When jaggery starts to boil, switch off the gas.
Let the syrup cool down.
Add warm water into grated coconut and just turn for a minute in mixer. Then extract milk from coconut in a vessel. Thus take 2 cups coconut milk.
Now in a large heavy bottomed vessel add rice powder, jaggery syrup and coconut milk. Mix well with hand. Break the lumps if any.
Put on the gas and start stirring the mixture on medium flame.
Don't increase the gas flame. Stir continuously the mixture on a very low flame ( simmer ). It will slowly start thickening. Add cashew nut pieces and cardamom powder.
It will take a lot of time to get thick. Whenever you find it thickening add a tablespoon of ghee to the mixture. It will ease stirring.
Keep stirring. Whenever the mixture thickens too much, add ghee.
Keep stirring till halwa starts leaving the sides of pan and mixture starts rolling.
It took me 45 minutes to complete this process. At this stage halwa starts leaving the sides of pan and ghee separates. When you take a tbsp of halwa, it should not stick and you should be able to roll it into ball.
Switch off the flame and pour the halwa into a greased tray. Flatten it with a spatula and allow to cool.
Cut the halwa into pieces and serve.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
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Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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