Black Halwa | How to make Black Halwa

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By Priyanka Bapardekar
Created on 12th Mar 2017
  • Black Halwa, How to make Black Halwa

About Black Halwa

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.

Black Halwa is an authentic dish which is perfect to serve on all occasions. The Black Halwa is delicious and has an amazing aroma. Black Halwa by Priyanka Bapardekar will help you to prepare the perfect Black Halwa in your kitchen at home. Black Halwa needs 120 minutes for the preparation and 45 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Black Halwa. This makes it easy to learn how to make the delicious Black Halwa. In case you have any questions on how to make the Black Halwa you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Priyanka Bapardekar. Black Halwa will surely satisfy the taste buds of your guests and you will get compliments from your guests.

  • Prep Time2Hours
  • Cook Time45mins
  • Serves8People
Black Halwa

Ingredients to make Black Halwa

  • 125 gm Raw Rice
  • Jaggery 350 gm
  • Fresh grated Coconut 2 cups
  • Cashewnut pieces 15-20
  • Powdered cardamom 1tsp
  • Ghee as required
  • Water as required

How to make Black Halwa

  1. Soak the raw rice in water for at least 2 hours
  2. After 2 hrs keep it in stainer and drain all water
  3. Grind this drained rice into mixer to make very fine powder
  4. 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.
  5. Let the syrup cool down.
  6. 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.
  7. Now in a large heavy bottomed vessel add rice powder, jaggery syrup and coconut milk. Mix well with hand. Break the lumps if any.
  8. Put on the gas and start stirring the mixture on medium flame.
  9. 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.
  10. 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.
  11. Keep stirring. Whenever the mixture thickens too much, add ghee.
  12. Keep stirring till halwa starts leaving the sides of pan and mixture starts rolling.
  13. 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.
  14. Switch off the flame and pour the halwa into a greased tray. Flatten it with a spatula and allow to cool.
  15. Cut the halwa into pieces and serve.
My Tip: Take care to make rice powder very fine. You have to add ghee 4-5 times, you can add coconut oil (optional) also for aroma.

Reviews for Black Halwa (1)

Mani Kaur7 months ago
very nice halwa
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