A creative thought for a delicious and authentic halwa recipe. This relatively easy and healthy halwa is prepared using thick rice soup (കഞ്ഞിവെള്ളം) -typically drained off from boiled rice -blended with the traditional halwa ingredients like rice flour and melted jaggery. Tastes as it looks ….

Ingredients

1. Thick rice water : 2 ¼ Cup
2. Rice flour               : ½ Cup
3. Powdered jaggery : 2 Cup
4. Thick Coconut milk : 1Cup
5. Water for syrup : ¼ Cup
6. Cashews
7. Cardamom powder : ¼ T- Sp.
8. Ghee : 4 Tbl- Sp. (Adjust)

Method

1. Keep the Rice soup in a bowl and rest it for an hour (or more,so) you can gently separate  the clear water from the thick sediment.
2. Filter the thick residue and keep it aside.
3. In a sauce pan, add the powdered jaggery and ¼ Cup water and cook it until the jaggery is completely dissolved; filter it and let it cool completely.
4. Fry the cashews in ghee and keep it aside.
5. Take a heavy bottom pan (kadai) and add the rice soup residue, coconut milk, rice flour, jaggery syrup and mix it without any lumps.
6. Keep it in the stove and stir it continuously in medium heat. (make sure to keep on stirring continuously).
7. Once the mixture thickens, add the fried cashews and cardamom powder.
8. Then add ghee a little at a time, you can see ghee is oozing from the halwa and it comes together.
9. Once it is fully cooked and ready, the mixture will not stick to the pan and everything can be taken out as one lump.
10. Now grease a plate/cake tin and pour the halwa and level it with a spatula.
11. Allow it to cool completely, then cut it into your desired shape.

Tips:

• Quantity of jaggery and ghee may vary individual taste.
• You may use coconut oil instead of ghee.
• Took me about 30 minutes continuous stirring.
• I used Kerala matta-rice water, you can use any other rice water.