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
