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Main Course

Kerala Black Halwa

an amazing sweet dish traditionally prepared in an ‘uruli’ from God’s Own Country. tempting and you can never say enough with one bite.

Ingredientsfor 4 servings

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

Preparation

Step 1
For preparing Kerala Black Halwa, soak well the raw rice or pachari in water.
Step 2
Grind it into a fine powder.
Step 3
Extract first, second and third milk from the grated coconuts.
Step 4
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.
Step 5
Place jaggery in a vessel kept on flame and dissolve it in very little water and strain it to get rid of the sediments.
Step 6
Place a large vessel preferably a Urali on fire.
Step 7
Add 9 glasses (combined) of second and third coconut milk, clear jaggery solution and the rice powder.
Step 8
Stir everything together thoroughly and see to it that no lumps are formed.
Step 9
Stir continuously.
Step 10
When it starts to thicken, pour ghee and thick or first coconut milk alternately while stirring continuously.
Step 11
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.
Step 12
Stir everything together thoroughly.
Step 13
Grease a flat plate with ghee.
Step 14
Pour the above hot mixture into the greased plate.
Step 15
Using a spoon coated with sufficient ghee (in order to give a glazy look to the halwa), spread the mixture well in the plate.
Step 16
Allow it to cool.
Step 17
Cut Kerala Black Halwa into desired shapes.

Tip

Ghee quality matters enormously in traditional sweets. Use homemade ghee if you can — the flavour is incomparably richer.

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Main Course

Kerala Black Halwa

an amazing sweet dish traditionally prepared in an ‘uruli’ from God’s Own Country. tempting and you can never say enough with one bite.

Ingredientsfor 4 servings

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

Preparation

Step 1
For preparing Kerala Black Halwa, soak well the raw rice or pachari in water.
Step 2
Grind it into a fine powder.
Step 3
Extract first, second and third milk from the grated coconuts.
Step 4
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.
Step 5
Place jaggery in a vessel kept on flame and dissolve it in very little water and strain it to get rid of the sediments.
Step 6
Place a large vessel preferably a Urali on fire.
Step 7
Add 9 glasses (combined) of second and third coconut milk, clear jaggery solution and the rice powder.
Step 8
Stir everything together thoroughly and see to it that no lumps are formed.
Step 9
Stir continuously.
Step 10
When it starts to thicken, pour ghee and thick or first coconut milk alternately while stirring continuously.
Step 11
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.
Step 12
Stir everything together thoroughly.
Step 13
Grease a flat plate with ghee.
Step 14
Pour the above hot mixture into the greased plate.
Step 15
Using a spoon coated with sufficient ghee (in order to give a glazy look to the halwa), spread the mixture well in the plate.
Step 16
Allow it to cool.
Step 17
Cut Kerala Black Halwa into desired shapes.