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
- Thick rice water : 2 ¼ Cup
- Rice flour : ½ Cup
- Powdered jaggery : 2 Cup
- Thick Coconut milk : 1Cup
- Water for syrup : ¼ Cup
- Cashews
- Cardamom powder : ¼ T- Sp.
- Ghee : 4 Tbl- Sp. (Adjust)
Method
- 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.
- Filter the thick residue and keep it aside.
- 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.
- Fry the cashews in ghee and keep it aside.
- Take a heavy bottom pan (kadai) and add the rice soup residue, coconut milk, rice flour, jaggery syrup and mix it without any lumps.
- Keep it in the stove and stir it continuously in medium heat. (make sure to keep on stirring continuously).
- Once the mixture thickens, add the fried cashews and cardamom powder.
- Then add ghee a little at a time, you can see ghee is oozing from the halwa and it comes together.
- Once it is fully cooked and ready, the mixture will not stick to the pan and everything can be taken out as one lump.
- Now grease a plate/cake tin and pour the halwa and level it with a spatula.
- 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.
