Kerala Black Halwa is an amazing sweet dish traditionally prepared in an ‘uruli’ from God’s Own Country. Kerala Black Halwa is tempting and you can never say enough with one bite. Kerala Black Hala is unique and special with a condensed mixture of rice flour, jaggery and coconutmilk. The dish requires constant stirring in moderate flame and you can easily prepare the delicious sweet at home. You can explore a well detailed Kerala Black Halwa dish here.
For preparing Kerala Black Halwa, soak well the raw rice or pachari in water.
Grind it into a fine powder.
Extract first, second and third milk from the grated coconuts.
:- The thick coconutmilk should be 1 glass, while you can extract as much as you can from the rest to get second and third milk so as to get 9 glasses. In short, you should have 10 glasses of coconutmilk of which the thick milk comes to 1 glass and the rest should come to 9 glasses.
Place jaggery in a vessel kept on flame and dissolve it in very little water and strain it to get rid of the sediments.
Place a large vessel preferably a Urali on fire.
Add 9 glasses (combined) of second and third coconutmilk, clear jaggery solution and the rice powder.
Mix well and see to it that no lumps are formed.
When it starts to thicken, pour ghee and thick or first coconutmilk alternately while stirring continuously.
When it really thickens, which you can test by taking a little of it in your hands and if it doesn't get sticky, then add cashews, powdered cardamoms and vanilla essence.