Another postpartum dish from Kerala Ayurvedic Cuisine. Onion Halwa is prepared by blending Palm Jaggery (കരിപ്പെട്ടി) and pearl onion (കുഞ്ഞുള്ളി). This dish is well known for cooling the body and helping to recover from body aches. Believed to be better when consuming in empty stomach or before bed.
- Pearl onion/kunjulli : 300 g
- Karuppetti (Palm Jaggery) : 300 Gm
- Coconut milk : 2.5 Cup
- Water : 1.5 cup
- Raw rice : 1 Cup
- Ghee : 3 Tbl- Sp (Adjust)
- Soak the rice for about 4 hours and grind it with half cup of coconut milk (adjust the quantity of coconut milk while grinding) into a smooth paste.
- In a sauce pan, add 1.5 cup of water and jaggery, let it boil and melt all the jiggery. Then filter it and cool completely.
- In a pressure cooker, add the cleaned pearl onion along with 1 cup of coconut milk and cook until 5 whistles or until the onions became soft.
- Once the onions are completely cool, grind it into a smooth paste.
- Mix the ground rice, jaggery syrup, onion paste and the balance 1 cup of coconut milk together.
- In a pan/kadai add the above mix and keep it in the stove and stir well.
- Keep on stirring continuously.
- Once the mixture thickens and water evaporates, pour the ghee a little at a time. Can see the ghee is oozing from the halwa and it comes together.
- Grease a tray/plate (and a spatula) with ghee, pour the halwa in the plate and level it with the spatula.
- Keep it for cooling completely and cut it into your desired shape.
- Do not stop stirring while preparing halwa, otherwise it will stick to the bottom of the pan and also form lumps
- Typical cooking time for Halwa will be ~ 30 min, and may vary depending on stove type.
- Greasing the spatula with ghee will help avoid sticking the halwa into the spatula.
- Room temperature the Halwa can be kept only for a day. Keep it fridge for later usage if needed.