Ingredients for Black Halwa:
1. Maida – ½ kg
2. Water – As needed
3. Jaggery – 2 kgs
4. Coconut – 3
5. Ghee – 350 gm
6. Cashews broken – 200 gm
7. Cardamom powder – 1 big spoon
How to prepare Black Halwa?
1. Knead the dough using maida, similar to chapati and allow it to rest for 1 hour.
2. Add approximately 3 litres of water little by little to this dough and mix well using your hands.
3. When it’s well mixed and turns like milk, allow it to rest for a while.
4. Add water again and strain it into a container.
5. Repeat it a few times and remove the extract.
6. Allow this solution to rest for 1 hour.
7. Remove the excess water and use the remaining portion for the preparation of halwa.
8. Melt jaggery in 1.5 litres of water, and strain it to remove dirt.
9. Extract 1.5 litres of milk from the coconut.
10. Mix maida solution, jaggery solution and coconut milk together in a urli or thick-bottomed pan.
11. In high flame, boil the contents and keep stirring to avoid the formation of lumps.
12. To avoid sticking to the bottom, pour ghee little by little.
13. When it almost turns halwa, add cashews.
14. When you take halwa in a spoon, it should roll ball-like.
15. Add cardamom powder and turn off the flame.
16. Grease a plate using ghee and transfer the hot halwa to it.
17. Spread it uniformly and spread a little more cashews.
18. Allow your halwa to cool, and then cut it into pieces.
Tip: If you want to add more black colour to your halwa, you can caramelise 50 gms of sugar.
Courtesy: Vanitha Magazine May 14-27, 2022
Also read a few more halwa recipes. Click on the images in the gallery to read.
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