black halwa recipe | karuppu halwa | kerala black jaggery halwa
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 60 minutes
- Total time: Not specified
- Yield: 15 pieces
- Category: sweet
- Cuisine: kerala
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
Method
- firstly, in a large bowl take 1½ cup grated jaggery. make sure to take a dark variety of jaggery as it gives colour to halwa.
- add 3 cup coconut milk and whisk until jaggery dissolves.
- now add ½ cup rice flour and whisk well.
- pour the mixture to a kadai and keep stirring.
- cook on low flame until the mixture thickens.
- after 10 minutes, add 1 cup thick coconut milk and mix well.
- continue to cook until the mixture thickens.
- after 25 minutes, add 1 tsp ghee and continue to mix.
- the mixture turns glossy and will be easy to stir.
- add another tsp of ghee and continue to mix till the ghee is absorbed.
- further, add 3 tbsp cashew and ½ tsp cardamom powder.
- keep stirring on low flame, and the mixture dark brown colour.
- after 50-60 minutes, the mixture will start to release ghee and also turns black in colour.
- transfer the halwa mixture to a greased tray and level up.
- rest for 1 hour or until the halwa cools completely.
- now unmould the halwa and cut to the desired shape.
- finally, enjoy black halwa or store in an airtight container for a month.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.