Methi Halwa
A traditional Kerala sweet that balances richness with restraint. Made with jaggery, coconut, and a careful hand, the sweetness is warm rather than overwhelming — the kind of flavour that lingers.
Ingredientsfor 6 servings
- 200 g Fenugreek Methi (Uluva)
- 50 g Parboiled rice
- 2 cup Coconut milk
- 200 g Jaggery (Sharkkara)
- 1 tsp Ghee
- Nutmeg powder — optional
Preparation
Step 1
Soak methi overnight.
Step 2
Cook with parboiled rice in a pressure cooker upto 4 whistles.
Step 3
Make jaggery syrup using 1 cup water.
Step 4
Tranfer the cooked rice & fenugreek into a thick bottomed vessel and add jaggery syrup & cooconut milk. :-) Coconut milk powder can also be used. 5)give it a good stir till it thickens and the fenugreek becomes brown in colour.
Step 5
The final consistency should be that of halwa.
Step 6
Add the ghee in the end for flavour.
Step 7
Sprinkle nutmeg powder if desired.
Tip
Ghee quality matters enormously in traditional sweets. Use homemade ghee if you can — the flavour is incomparably richer.
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