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Thursday, July 30, 2015

Karuppu Arisi Halwa / Puttu Biyyam Halwa / Kavuni Arisi Halwa / Black Rice Halwa / Karuppu Halwa / Karutha Aluva Recipe / Red Rice Halwa

images for Karuppu Arisi Halwa / Kavuni Arisi Halwa / Black Rice Halwa /  Karuppu Halwa / Karutha Aluva Recipe
Karuppu Arisi Halwa
Black or dark red rice/ Kavuni arisi-1 cup
(powder it in mixi to a dry smooth powder)
Sugar-1 cup
Thick coconut milk-1 cup
Water-1 & 3/4 cup
Ghee- 1/4 cup
Chopped cashew nuts fried in ghee -10
Cardamom - 6

Powder cardamom along with sugar & keep it aside.
Mix water & coconut milk in a bowl
Powder the rice in mixi or with help of a coffee grinder to a fine dry powder.
Heat a heavy bottom pan,i used a non stick pan,add the dry rice powder.
In low flame slightly roast the rice powder till its just warm.
Add the water/ coconut milk into the fried rice powder.
Quickly mix it up well to avoid lumps.
Now increase the flame slightly & continuously keep stirring till the rice is cooked & starts to thicken.
When it starts to leave the sides of the pan add the powdered sugar.
Keep stirring till sugar has dissolved & the mixture again started to thicken.
Now start adding the ghee little by little.At one point you will notice the halwa has absorbed the ghee & started to leave the sides of the pan.
Take a small portion of halwa,roll it out to a ball.if it is not sticky then your halwa is ready.
Switch off the stove add the nuts.
Mix well & enjoy them warm!

a) The above sugar quantity is right for our family,you can add more if you have a sweet tooth.
b) Usually this halwa is cooked only with coconut milk (3 stages of milk),as it will be too heavy Iam using water here.
c) This halwa will not consume much ghee so add accordingly ( may be 2tbsp will be fine).
d) Making this halwa in a heavy bottom kadai is a bit time consuming but taste will be excellent.
e) My grandma used to make this halwa,this is an authentic family recipe i should say.
f) If you want to eat nuts crunchy then add fried nuts each time just before serving instead of mixing it into the halwa.
g) The whole cooking process should be in a very low flame .

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