Today I am sharing the recipe of Halwa mainly found in God's Own Country, Kerala made in a very healthy way.😻
Portion - 7.
Best Time to have?
As Dinner or Lunch as a dessert.
How to make Black Halwa?
- Atta/wheat flour – ½ Cup.
- Water – 2 C
- Roasted rice Flour – ¼ Cup
- Coconut Milk – 1 ¾ Cup (Can be made with half a coconut and rest water ) (need not to be thick)
- Jaggery – as per your sweetness (you can also substitute with sugar but preferred is jaggery)
- Cardamom – as per your flavor (3/4 tsp)
- Oil/Ghee (best) – 5-7 Tbsp
- Cashew Nuts – (optional )
Method to cook:
- Into a bowl take the wheat flour and make a smooth dough (smoother than chapathi). Add little water at a time and knead to a smooth and little sticky dough.
- Once the dough is ready, pour 1 cup of water (the chapati dough must sink in water) to it and rest it for half an hour.
- After half an hour using your hand mix the chapati dough with that water very well to get the wheat milk.
- Once the milk is ready strain it and extract the maximum of the milk from wheat by squeezing the wheat residue.
- Rest the milk for 2 hr.
- After 2 hours, you might notice a good amount of water floating above the milk, try to remove the water floating above the milk by slowly transferring the above water from one bowl to another (not the milk).
- Mix the rice flour into the milk (free from water ) without any lumps.
- Melt the jaggery with ¼ cup of water in low heat
- Into a pan strain the wheat milk mixed with rice flour and strain the cooled melted jaggery and also the coconut milk. Stir continuously in medium flame.
- Once it starts turning thick add salt and cardamom powder and keep stirring.
- When the water gets absorbed and starts getting thick add a tbsp of oil/ghee and keep stirring.
- Occasionally maybe keep adding a Tbsp of oil/ghee and stir. In between you can add the nuts.
- Once the halwa is really thick paste and when the whole paste is together and loose to the pan(ghee separates), add the add Tbsp of Oil/ghee and give a mix and final mix and off the flame.
- It takes about 20-30 min for the whole cooking process (from point 9) as it depends on the cookware and its heat absorption.
- Get a setting tray and rub oil/ghee to it and transfer the halwa to it and keep it aside in room temperature at least 4 hours or up to 10 Hours (until really set and cool).