black halwa recipe | karuppu halwa | kerala black jaggery halwa

Ingredients

• 1½ cup (250 grams) jaggery / gud, dark variety
• 3 cup coconut milk, thin
• ½ cup (100 grams) rice flour, fine
• 1 cup coconut milk, thick
• 2 tsp ghee / clarified butter
• 3 tbsp cashew / kaju, chopped
• ½ tsp cardamom powder

Steps

1. In a large bowl, take 1½ cup grated jaggery, choosing a dark variety for the halwa's colour.
2. Dissolve the jaggery by adding 3 cup coconut milk and whisking.
3. Whisk ½ cup rice flour into the mixture thoroughly.
4. Pour into a kadai and keep stirring.
5. Let the mixture thicken while it cooks over a low flame.
6. Once 10 minutes have passed, add 1 cup thick coconut milk and mix thoroughly.
7. Keep cooking until the mixture thickens.
8. After 25 minutes, add 1 tsp ghee and keep mixing.
9. The mixture turns glossy and becomes easy to stir.
10. Continue mixing after another tsp of ghee goes in, until the mixture absorbs it.
11. Put in 3 tbsp cashew and ½ tsp cardamom powder.
12. Maintain a low flame and stir as the mixture turns dark brown.
13. The mixture will begin releasing ghee and turn black after 50-60 minutes.
14. Move the halwa into a greased tray, then smooth it level.
15. Give it 1 hour to rest, or leave until completely cool.
16. Release the halwa from its mould, then cut it into your preferred shape.
17. Enjoy the black halwa, or keep it in an airtight container for a month.