Kerala Black Halwa
Kerala Black Halwa is an amazing sweet dish traditionally prepared in an ‘uruli’ from God’s Own Country. Kerala Black Halwa is tempting and you can never say enough with one bite. Kerala Black Hala is unique and special with a condensed mixture of rice flour, jaggery and coconut milk. The dish requires constant stirring in moderate flame and you can easily prepare the delicious sweet at home. You can explore a well detailed Kerala Black Halwa dish here.
Ingredients
- 500 g Onakkalari or Pachari
- 2 nos Coconut
- 1 kg Jaggery Sharkkara
- 500 g Ghee
- 6 nos Cardamom powdered, Elakka
- 50 g Cashew nuts
- 1 tsp Vanilla Essence optional
Instructions
- For preparing Kerala Black Halwa, soak well the raw rice or pachari in water.
- Grind it into a fine powder.
- Extract first, second and third milk from the grated coconuts.
- :- The thick coconut milk should be 1 glass, while you can extract as much as you can from the rest to get second and third milk so as to get 9 glasses. In short, you should have 10 glasses of coconut milk of which the thick milk comes to 1 glass and the rest should come to 9 glasses.
- Place jaggery in a vessel kept on flame and dissolve it in very little water and strain it to get rid of the sediments.
- Place a large vessel preferably a Urali on fire.
- Add 9 glasses (combined) of second and third coconut milk, clear jaggery solution and the rice powder.
- Mix well and see to it that no lumps are formed.
- Stir continuously.
- When it starts to thicken, pour ghee and thick or first coconut milk alternately while stirring continuously.
- When it really thickens, which you can test by taking a little of it in your hands and if it doesn't get sticky, then add cashews, powdered cardamoms and vanilla essence.
- Mix well.
- Grease a flat plate with ghee.
- Pour the above hot mixture into the greased plate.
- Using a spoon coated with sufficient ghee (in order to give a glazy look to the halwa), spread the mixture well in the plate.
- Allow it to cool.
- Cut Kerala Black Halwa into desired shapes.
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