Black Halwa

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Ingredients:

1 cup raw rice

1 full coconut

250g Black jaggery

4 tbsp. sugar

1/2 tsp. cardamom powder

2 pinch Salt

4 tbsp. ghee

30g Cashew nut

 

Preparation:

  • Soak the raw rice in water.
  • Extract the first, second and third coconut milk after grating the coconut.
  • Grind the raw rice with the third coconut milk.
  • Place jaggery in a vessel. Dissolve in some water by heating. Strain the dissolved jaggery to remove sediments.
  • Heat 2 tbsp. of the ghee in a kadai. Fry the cashew nuts in it and keep it aside.
  • In the same ghee in the kadai, pour the ground rice, the second coconut milk, and the dissolved jaggery syrup. Stir well.
  • Now add the first coconut milk with the salt. Stir continuously while frequently adding parts of the remaining ghee. 
  • Add the cardamom powder and cashew nuts when the mixture thickens with the oil separating. Mix well.
  • If there is excess oil from the halwa, you may remove it.
  • Grease a plate with ghee. Pour the hot mixture into it and spread and press into the dish evenly.
  • Allow it to cool.




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