The Black halwa made with raw rice and jaggery is a delicacy of Kerala cuisine. You can find a variety of halwa in different colors in India, but you can find black halwa only in the State of Kerala. Black halwa is also known as karutha halwa in Malayalam is a traditional Kerala delicacy. Karutha means Black.
In the traditional method, raw rice is soaked and grind to a fine paste, and halwa is made. Here we are going to see the easiest method using the idiyappam flour. It takes almost 45 mins to make this halwa. But the end result is melt in a mouth kind of halwa. The entire process should be cooked on medium-low flame only. I have used organic jaggery directly as it does not contain any impurities.
If you are using regular jaggery, dissolve it in the water first, filter it for impurities and then use it in the recipe. Also, use any dark-colored jaggery to get the black color at the end. When the ghee comes out, immediately transfer the halwa to a greased plate. You can use any dry fruits of your choice. Also add a pinch of salt while adding cardamom powder, as salt enhances the taste. You can store this in the refrigerator for up to 2 weeks. Now let us see how to prepare this recipe.
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- 1/2 cup Idiyappam Flour
- 1.5 cup Jaggery powder Dark color jaggery
- 2.5 cups Coconut Milk
- 1/2 tsp Cardamom/Elaichi Powder
- 2 tbsp Cashews finely chopped
- 2 tbsp Pistachios finely chopped
- 1/4 cup Ghee
- In a bowl, add idiyappam flour, jaggery powder, coconut milk, and mix all thoroughly until the jaggery is dissolved completely.
- Add mixed ingredients into the pan. Keep the flame medium-low. Cook for 15-20 mins.
- Halwa starts to thicken. At this stage, add cardamom powder, 1 tbsp cashews, 1 tbsp pistachios. Mix all thoroughly.
- Again cook it on low flame for another 15-20 mins. In between, add 1 tbsp ghee gradually in intervals, until 1/4 cup of ghee is added.
- After 20 mins ghee starts to come out. Take a tsp of halwa and try to make it into a shape. If you are able to make the shape, halwa is ready.
- Pour it into a greased plate or tin. Level it evenly. Now garnish halwa with remaining cashews and pistachios on top. Let the halwa cool completely.
- Then slice it into the desired shape and enjoy.
- The entire process should be cooked on medium-low flame only.
- I have used organic jaggery directly as it does not contain any impurities. If you are using regular jaggery, dissolve it in the water first, filter it for impurities and then use it in the recipe.
- Also, use any dark-colored jaggery to get the black color at the end.
- When the ghee comes out, immediately transfer the halwa to a greased plate.
- You can use any dry fruits of your choice.
- Also add a pinch of salt while adding cardamom powder, as salt enhances the taste.
Delicious Kerala Black Halwa is ready to relish.
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