{"id":1728,"date":"2015-01-23T12:56:30","date_gmt":"2015-01-23T20:56:30","guid":{"rendered":"http:\/\/pepper2salt.com\/?p=1728"},"modified":"2015-02-06T11:54:40","modified_gmt":"2015-02-06T19:54:40","slug":"kerala-halwa","status":"publish","type":"post","link":"https:\/\/pepper2salt.com\/sindhus-kitchen\/kerala-halwa\/","title":{"rendered":"Kerala Rice Halwa"},"content":{"rendered":"<p><a href=\"http:\/\/pepper2salt.com\/kerala-halwa\/p2s-keralahalwa\/\" rel=\"attachment wp-att-1729\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1729\" alt=\"P2S-KeralaHalwa\" src=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2015\/01\/P2S-KeralaHalwa.jpg\" width=\"620\" height=\"480\" srcset=\"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2015\/01\/P2S-KeralaHalwa.jpg 620w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2015\/01\/P2S-KeralaHalwa-300x232.jpg 300w\" sizes=\"auto, (max-width: 620px) 100vw, 620px\" \/><\/a><\/p>\n<p>Kerala\u2019s kitchen is well known in the rest-of-India for two authentic recipes, Banana Chips and Halwa (another famous variety is the Calicut-Halwa). This yummy dessert dish is favorite of all festivals and special occasions in the state. Now. let me caution you in advance, this preparation is a little time consuming, require bit of patience and effort. So in case you are not that of a cooking lover and never tasted this, I propose you to taste this wonderful delight first, so that you will get inspiration for taking the effort.<\/p>\n<p><a href=\"http:\/\/pepper2salt.com\/kerala-halwa\/p2s-keralahalwa\/\" rel=\"attachment wp-att-1729\"><!--more--><\/a><b>Ingredients<\/b><\/p>\n<ol>\n<li>Roasted rice flour\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 : 2 cups<\/li>\n<li>Coconut milk\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 : 1 Can (400 ml) diluted with 4 cup of water<\/li>\n<li>Jaggery\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 : \u00a04 cups<\/li>\n<li>Cardamom powder\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 : \u00bd T sp.<\/li>\n<li>Water\u00a0\u00a0 : \u00a02 cups<\/li>\n<li>Ghee\u00a0 : \u00a01 cup<\/li>\n<\/ol>\n<p><strong>Method<\/strong><\/p>\n<ul>\n<li>In a pan add 2 cup of water and add the jaggery .<\/li>\n<li>Boil it till the jaggery dissolves completely.<\/li>\n<li>Allow it to cool and then stain it remove any dirt .<\/li>\n<li>In a kadai\/pan add enough ghee and fry the cashews and raisins, and keep aside.<\/li>\n<li>In a big pan\/ kadai ( preferably nonstick ) add the rice flour and add the coconut milk a little at a time and dilute it without any lump formation.<\/li>\n<li>Then add the jaggery syrup and mix everything together.<\/li>\n<li>Keep the kadai on the stove and switch on the stove to medium flame.<\/li>\n<li>Keep on stirring the mix (very important) otherwise it will form lumps.<\/li>\n<li>Keep on stirring, until its become thick without any liquid traces.<\/li>\n<li>Add the ghee little by little while keep on stirring until all the ghee is added.<\/li>\n<li>Now add the fried cashews and raisins along with cardamom powder while keep on stirring.<\/li>\n<li>The\u00a0 halwa becomes non-sticky to the pan and starts oozing the ghee out. This is the time to check halwa is ready or not.<\/li>\n<li>Take a little halwa and roll it, if it is sticking to your hands it is not ready yet and need\u00a0 more cooking while stirring .<\/li>\n<li>If it is not sticking and remains the shape that indicates the time to stop cooking the halwa.<\/li>\n<li>Grease a tray\/ plate with ghee and transfer the halwa and level it with a spatula.<\/li>\n<li>Allow it to cool completely, and then make pieces into your desired shape.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/pepper2salt.com\/kerala-halwa\/p2s-khlwa\/\" rel=\"attachment wp-att-1736\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1736\" alt=\"P2S-KHLWA\" src=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2015\/01\/P2S-KHLWA.jpg\" width=\"640\" height=\"442\" srcset=\"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2015\/01\/P2S-KHLWA.jpg 640w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2015\/01\/P2S-KHLWA-300x207.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/pepper2salt.com\/kerala-halwa\/p2s-jhlwa2\/\" rel=\"attachment wp-att-1735\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1735\" alt=\"P2S-JHLWA2\" src=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2015\/01\/P2S-JHLWA2.jpg\" width=\"640\" height=\"245\" srcset=\"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2015\/01\/P2S-JHLWA2.jpg 640w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2015\/01\/P2S-JHLWA2-300x114.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p>Tips:-<\/p>\n<ul>\n<li><span style=\"line-height: 1.6em;\">Can add more coconut milk for more taste , but make sure the liquid quantity all together ( water+ coconut milk ) should be 8 glass . So if you take more coconut milk, then reduce the quantity of water.<\/span><\/li>\n<li>\u00a0Increasing the amount of ghee (extra \u00bd cup) will enhance the taste.<\/li>\n<li><span style=\"line-height: 1.6em;\">\u00a0The color of the jaggery will give the color of the halwa (so make sure to take dark color jaggery)<\/span><\/li>\n<li><span style=\"line-height: 1.6em;\">\u00a0Mine it took about 15 minutes to get off all water, then it took about 45 minutes.<\/span><\/li>\n<li><span style=\"line-height: 1.6em;\">\u00a0Two people are apt for making halwa easier without any pain. So do it on weekends ,Get help from your husband<\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Kerala\u2019s kitchen is well known in the rest-of-India for two authentic recipes, Banana Chips and Halwa (another famous variety is the Calicut-Halwa). This yummy dessert dish is favorite of all festivals and special occasions in the state. Now. let me caution you in advance, this preparation is a little time [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1730,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,22,3,6,4],"tags":[],"class_list":["post-1728","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-festival-dishes","category-kerala-specials","category-kids-special","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/1728","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/comments?post=1728"}],"version-history":[{"count":11,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/1728\/revisions"}],"predecessor-version":[{"id":1891,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/1728\/revisions\/1891"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media\/1730"}],"wp:attachment":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media?parent=1728"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/categories?post=1728"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/tags?post=1728"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}