{"id":3863,"date":"2017-07-18T20:28:02","date_gmt":"2017-07-19T04:28:02","guid":{"rendered":"http:\/\/pepper2salt.com\/?p=3863"},"modified":"2020-07-18T16:58:23","modified_gmt":"2020-07-19T00:58:23","slug":"onion-halwa","status":"publish","type":"post","link":"https:\/\/pepper2salt.com\/sindhus-kitchen\/onion-halwa\/","title":{"rendered":"Onion Halwa"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"622\" height=\"415\" src=\"https:\/\/pepper2salt.com\/wp-content\/uploads\/2017\/07\/Onion-Halwa1.jpg\" alt=\"\" class=\"wp-image-4648\" srcset=\"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2017\/07\/Onion-Halwa1.jpg 622w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2017\/07\/Onion-Halwa1-300x200.jpg 300w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2017\/07\/Onion-Halwa1-150x100.jpg 150w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2017\/07\/Onion-Halwa1-360x240.jpg 360w\" sizes=\"auto, (max-width: 622px) 100vw, 622px\" \/><\/figure>\n\n\n\n<p>Another <a href=\"https:\/\/en.wikipedia.org\/wiki\/Postpartum_period\" target=\"_blank\" aria-label=\"undefined (opens in a new tab)\" rel=\"noreferrer noopener\">postpartum <\/a>dish from Kerala Ayurvedic Cuisine. Onion Halwa is prepared by blending Palm <a href=\"https:\/\/en.wikipedia.org\/wiki\/Jaggery\" target=\"_blank\" aria-label=\"undefined (opens in a new tab)\" rel=\"noreferrer noopener\">Jaggery <\/a>(\u0d15\u0d30\u0d3f\u0d2a\u0d4d\u0d2a\u0d46\u0d1f\u0d4d\u0d1f\u0d3f) and pearl onion (\u0d15\u0d41\u0d1e\u0d4d\u0d1e\u0d41\u0d33\u0d4d\u0d33\u0d3f). This dish is well known for cooling the body and helping to recover from body aches. Believed to be better when consuming \u00a0in empty stomach or before bed.<\/p>\n\n\n\n<!--more-->\n\n\n<p><strong>Ingredients<\/strong><\/p>\n<ol>\n<li>Pearl onion\/kunjulli \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 : 300 g<\/li>\n<li>Karuppetti (Palm Jaggery) : 300 Gm<\/li>\n<li>Coconut milk \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 : 2.5 Cup<\/li>\n<li>Water : 1.5 cup<\/li>\n<li>Raw rice : 1 Cup<\/li>\n<li>Ghee : 3 Tbl- Sp (Adjust)<\/li>\n<\/ol>\n<p><strong>Method<\/strong><\/p>\n<ul>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>Once the onions are completely cool, grind it into a smooth paste.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/pepper2salt.com\/onion-halwa\/ullih1\/\" rel=\"attachment wp-att-3870\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3870\" src=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2017\/07\/UlliH1.jpg\" alt=\"UlliH1\" width=\"1024\" height=\"453\" srcset=\"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2017\/07\/UlliH1.jpg 1024w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2017\/07\/UlliH1-150x66.jpg 150w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2017\/07\/UlliH1-300x133.jpg 300w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a><\/p>\n<ul>\n<li>Mix the ground rice, jaggery syrup, onion paste and the balance 1 cup of coconut milk together.<\/li>\n<li>In a pan\/kadai add the above mix and keep it in the stove and stir well.<\/li>\n<li>Keep on stirring continuously.<\/li>\n<li>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.<\/li>\n<li>Grease a tray\/plate (and a spatula) with ghee, pour the halwa in the plate and level it with the spatula.<\/li>\n<li>Keep it for cooling completely and cut it into your desired shape.<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p><a href=\"http:\/\/pepper2salt.com\/onion-halwa\/ullih2\/\" rel=\"attachment wp-att-3871\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3871\" src=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2017\/07\/UlliH2.jpg\" alt=\"UlliH2\" width=\"1024\" height=\"453\" srcset=\"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2017\/07\/UlliH2.jpg 1024w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2017\/07\/UlliH2-150x66.jpg 150w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2017\/07\/UlliH2-300x133.jpg 300w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a>Tips:-<\/p>\n<ul>\n<li>Do not stop stirring while preparing halwa, otherwise it will stick to the bottom of the pan and also form lumps<\/li>\n<li>Typical cooking time for Halwa will be ~ 30 min, and may vary depending on stove type.<\/li>\n<li>Greasing the spatula with ghee will help avoid sticking the halwa into the spatula.<\/li>\n<li>Room temperature the Halwa can be kept only for a day. Keep it fridge for later usage if needed.<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>Another postpartum dish from Kerala Ayurvedic Cuisine. Onion Halwa is prepared by blending Palm Jaggery (\u0d15\u0d30\u0d3f\u0d2a\u0d4d\u0d2a\u0d46\u0d1f\u0d4d\u0d1f\u0d3f) and pearl onion (\u0d15\u0d41\u0d1e\u0d4d\u0d1e\u0d41\u0d33\u0d4d\u0d33\u0d3f). This dish is well known for cooling the body and helping to recover from body aches. Believed to be better when consuming \u00a0in empty stomach or before bed.<\/p>\n","protected":false},"author":1,"featured_media":4649,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,35,24,3],"tags":[],"class_list":["post-3863","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-from-p2s","category-healthy-diet","category-kerala-specials"],"_links":{"self":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/3863","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=3863"}],"version-history":[{"count":8,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/3863\/revisions"}],"predecessor-version":[{"id":4651,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/3863\/revisions\/4651"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media\/4649"}],"wp:attachment":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media?parent=3863"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/categories?post=3863"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/tags?post=3863"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}