Kozhikkodan Halwa

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Ingredients:
2 cups of all- purpose flour
4 cups of sugar
1 cup water
1 tsp cardamom seeds, crushed
1.5 liter coconut oil
Cashew nuts
Coconut slices
¼ tsp colour (optional)

Directions:
Mix the flour with 9 cups of water and leave it covered for a day. Flour will settle on the bottom, drain the water from top and again add same quantity of water and leave it for one more day. On the second day drain the water without shaking the fermented batter. Check for any lump portion in the batter and remove it. Fry the cashews and coconut slices and keep them aside. Grease a small pan/vessel and keep it aside. Heat the oil on full flame and let it boil. On another burner, boil the sugar with 1 cup of water and add the batter, cardamom crushed seeds and colour. Stir well and pour the boiling oil into the mixture. Stir continuously on medium/high heat until the halwa separates from oil and starts sticking together. Add the fried coconut slices and stir for two more minutes. Drain the oil and transfer the halwa into a greased small pan/vessel. Press and level with backside of a steel tumbler. Garnish with cashew nuts. Allow to cool and cut into desired pieces.

Note:
1. Stirring should be non-stop.
2. Separated oil can be reused later.
3. If you need to postpone the cooking after the second day of fermentation then the batter should be stored in a refrigerator.

4. Once the oil starts separating keep stirring for more time to get the exact halwa texture.

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