|Kerala Black Halwa|
Rice flour - 1/4 cup
Powdered jaggery - 1 cup
( make sure they are clean, otherwise dilute in little water, filter and then use)
Thick coconut milk - 1 can (13.5 o z)
( Dilute with water to get total 4 cups of semi thick milk,You can use fresh coconut milk extracted from fresh coconut, that tastes more authentic))
Cardamom powder - 1 tsp
Cashew nuts chopped - 3 tbsp
Ghee - 1 tbsp
( I did not use )
Take a non stick pan add the jaggery .rice flour and 3 cups coconut milk, mix well and switch on the stove. In medium high flame keep stirring till they starts to thicken.
After couple minutes add the remaining coconut milk and keep stirring till the halwa has started to leave oil. As there were more oil in the halwa i skipped using ghee otherwise add ghee at this stage.
Add cardamom powder and cashew nuts,mix till the halwa is thick and oil/ghee has left the mixture.
Pour it into a greased plate spread it evenly, cool completely and cut into squares and enjoy!
a) The colour of the dish depends upon the variety of the jaggery.
b) If the jaggery is not clean then dilute it in water filter and then use.
c) As the coconut milk left lots of oil so i did not use any extra ghee.
d) Frying nuts in ghee is not needed,
e) Non stick works best for making this dish.
f) The whole process should be cooked in medium low flame.
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