{"id":4129,"date":"2019-12-15T09:06:38","date_gmt":"2019-12-15T17:06:38","guid":{"rendered":"http:\/\/pepper2salt.com\/?p=4129"},"modified":"2019-12-22T22:22:53","modified_gmt":"2019-12-23T06:22:53","slug":"kanjivella-halwa","status":"publish","type":"post","link":"https:\/\/pepper2salt.com\/sindhus-kitchen\/kanjivella-halwa\/","title":{"rendered":"Kanjivella Halwa"},"content":{"rendered":"

\"BBk<\/a>
\n 
\nA creative thought for a delicious and authentic halwa recipe. This relatively easy and healthy halwa is prepared using thick rice soup (\u0d15\u0d1e\u0d4d\u0d1e\u0d3f\u0d35\u0d46\u0d33\u0d4d\u0d33\u0d02) -typically drained off from boiled rice -blended with the traditional halwa ingredients like rice flour and melted jaggery. Tastes as it looks \u2026.<\/p>\n

Ingredients<\/strong><\/p>\n

    \n
  1. Thick rice water : 2 \u00bc Cup<\/li>\n
  2. Rice flour               : \u00bd Cup<\/li>\n
  3. Powdered jaggery : 2 Cup<\/li>\n
  4. Thick Coconut milk : 1Cup<\/li>\n
  5. Water for syrup : \u00bc Cup<\/li>\n
  6. Cashews<\/li>\n
  7. Cardamom powder : \u00bc T- Sp.<\/li>\n
  8. Ghee : 4 Tbl- Sp. (Adjust)<\/li>\n<\/ol>\n

    Method <\/strong><\/p>\n

      \n
    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.<\/li>\n
    2. Filter the thick residue and keep it aside.<\/li>\n
    3. In a sauce pan, add the powdered jaggery and \u00bc Cup water and cook it until the jaggery is completely dissolved; filter it and let it cool completely.<\/li>\n
    4. Fry the cashews in ghee and keep it aside.<\/li>\n
    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.<\/li>\n
    6. Keep it in the stove and stir it continuously in medium heat. (make sure to keep on stirring continuously).<\/li>\n
    7. Once the mixture thickens, add the fried cashews and cardamom powder.<\/li>\n
    8. Then add ghee a little at a time, you can see ghee is oozing from the halwa and it comes together.<\/li>\n
    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.<\/li>\n
    10. Now grease a plate\/cake tin and pour the halwa and level it with a spatula.<\/li>\n
    11. Allow it to cool completely, then cut it into your desired shape.<\/li>\n<\/ol>\n

      Tips:<\/p>\n

        \n
      • Quantity of jaggery and ghee may vary individual taste.<\/li>\n
      • You may use coconut oil instead of ghee.<\/li>\n
      • Took me about 30 minutes continuous stirring.<\/li>\n
      • I used Kerala matta-rice water, you can use any other rice water.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

          A creative thought for a delicious and authentic halwa recipe. This relatively easy and healthy halwa is prepared using thick rice soup (\u0d15\u0d1e\u0d4d\u0d1e\u0d3f\u0d35\u0d46\u0d33\u0d4d\u0d33\u0d02) -typically drained off from boiled rice -blended with the traditional halwa ingredients like rice flour and melted jaggery. Tastes as it looks \u2026.<\/p>\n","protected":false},"author":1,"featured_media":4144,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,35,3],"tags":[],"class_list":["post-4129","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-from-p2s","category-kerala-specials"],"_links":{"self":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/4129","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=4129"}],"version-history":[{"count":10,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/4129\/revisions"}],"predecessor-version":[{"id":4170,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/4129\/revisions\/4170"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media\/4144"}],"wp:attachment":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media?parent=4129"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/categories?post=4129"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/tags?post=4129"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}