Thursday, July 10, 2025

Taste the Tradition: Authentic Kerala Black Halwa (Karutha Halwa) – A Chewy, Dark & Delicious

 Ingredients

  • Rice flour – 1 cup
  • Dark jaggery – 500–700g (melted and strained)
  • Thick coconut milk – 1 cup
  • Thin coconut milk – 6–9 cups
  • Ghee – ¼ to ½ cup
  • Cashews – ¼ cup, chopped
  • Cardamom powder – 1 tsp
  • Vanilla essence – 1 tsp (optional)
  • Salt – a pinch

 Quick Steps

1.    Mix rice flour with thin coconut milk + jaggery syrup in a heavy pan.

2.    Stir over medium heat until thickening starts.

3.    Gradually add thick coconut milk and ghee alternately.

4.    Keep stirring (45 mins–1 hour) until glossy and halwa leaves sides.

5.    Mix in cardamom, vanilla, and cashews.

6.    Spread onto a greased tray and flatten.

7.    Cool completely, then cut into pieces.

 

1.    Extract Coconut Milk:

o   Grate fresh coconuts.

o   Extract thick (first) coconut milk by adding a small amount of warm water to the grated coconut and squeezing it through a muslin cloth. This should yield about 1 cup.

o   Extract thin (second and third) coconut milk by adding more water to the remaining grated coconut pulp and repeating the squeezing process until you get about 5-9 cups.

2.    Prepare Jaggery Syrup:

o   In a separate vessel, melt the jaggery with about 1/2 cup of water over low heat.

o   Once dissolved, strain the jaggery syrup to remove any impurities. Set aside.

3.    Prepare the Halwa Mixture:

o   In a large, heavy-bottomed pan (preferably an uruli), combine the thin coconut milk and the rice flour. Whisk well to ensure there are no lumps.

o   Add the strained jaggery syrup to this mixture and mix thoroughly.

o   Add a pinch of salt, and cumin powder (if using).

4.    Cook the Halwa:

o   Place the pan on medium heat and stir continuously. This continuous stirring is crucial to prevent lumps and ensure even cooking.

o   As the mixture heats up, it will gradually start to thicken.

o   Once it starts to thicken, begin adding the ghee and thick coconut milk alternately, little by little, while continuing to stir.

o   Keep stirring on a moderate flame. This process can take a significant amount of time (around 45 minutes to 1 hour or more), as the halwa needs to cook down and achieve its characteristic chewy texture and glossy finish.

o   The halwa is ready when it becomes very thick, leaves the sides of the pan, and the ghee starts to separate and float on the surface. You can test by taking a small amount and trying to form a ball; it shouldn't stick.

5.    Add Flavorings and Nuts:

o   Once the halwa reaches the desired consistency, add the cardamom powder, vanilla essence (if using), and chopped cashew nuts. Mix well. You can roast the cashews in a little ghee before adding for extra flavor and crunch.

6.    Set the Halwa:


o   Grease a flat plate or tray generously with ghee.

o   Pour the hot halwa mixture into the greased tray.

o   Using a spoon or spatula (greased with ghee to prevent sticking), spread the mixture evenly and flatten the top.

o   Garnish with a few more cashews if desired.

7.    Cool and Serve:

o   Allow the halwa to cool completely at room temperature. This can take several hours, or even overnight, for it to set properly.

o   Once cooled and set, cut the halwa into desired shapes (squares or diamonds).

Tips for Success:

  • Continuous Stirring: This is the most important step for achieving the right texture and preventing lumps. Don't stop stirring!
  • Quality Ingredients: Using fresh coconut milk and good-quality dark jaggery will significantly impact the taste and color of your halwa.
  • Low to Medium Heat: Cooking on a moderate flame for a longer duration allows the halwa to cook thoroughly and develop its deep flavor and chewy texture without burning.
  • Greasing: Ensure your tray or plate is well-greased with ghee to prevent sticking when cutting.

Enjoy your homemade Kerala Halwa!   #KeralaHalwa

  #BlackHalwa, #KaruthaHalwa,  #IndianSweets, #KeralaFood