Black Halwa
Indulge in the rich, glossy decadence of Black Halwa, a traditional South Indian dessert known for its deep flavors and irresistible texture. This melt-in-your-mouth confection is made from a delightful blend of rice flour, jaggery, and creamy coconut milk, slowly cooked to perfection with aromatic cardamom and silky ghee. What sets Black Halwa apart is its indulgent, caramelized flavor and the luxurious addition of roasted cashews and raisins, which add a delightful crunch and sweetness in every bite. Perfect for festive occasions or as a treat for sweet lovers, this timeless delicacy is not only a feast for the senses but also incredibly rewarding to prepare. Make this authentic recipe your go-to for capturing the essence of traditional Indian sweets!
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Recipe Information
Ingredients
- 1 cup Rice flour
- 1.5 cups Grated jaggery
- 3 cups Water
- 2 cups Thick coconut milk
- 1 teaspoon Cardamom powder
- 1.5 cups Ghee (clarified butter)
- 3 tablespoons Cashews, chopped
- 3 tablespoons Raisins
Instructions
In a mixing bowl, combine the rice flour with 1 cup of water. Stir well to make a lump-free slurry and set aside.
In a saucepan over medium heat, melt the grated jaggery with 1 cup of water. Stir until the jaggery completely dissolves and forms a liquid syrup. Strain the syrup to remove impurities and keep aside.
Heat a heavy-bottomed pan or non-stick kadhai over low heat. Pour in the jaggery syrup and the rice flour slurry. Stir continuously to avoid lumps.
Add the thick coconut milk and continue stirring. Cook the mixture on low to medium heat while stirring to prevent it from sticking to the sides of the pan.
Once the mixture thickens slightly, add the cardamom powder for flavor. Mix well.
Gradually incorporate the ghee, a few tablespoons at a time, while continuously stirring. Continue this process until all the ghee is incorporated and the mixture starts to leave the sides of the pan.
In a small pan, heat 1 tablespoon of ghee, roast the chopped cashews and raisins until golden, and set aside.
As the halwa thickens and attains a glossy, dark texture, add the roasted cashews and raisins. Mix thoroughly.
Continue cooking until the halwa comes together as a single mass and no longer sticks to the pan.
Transfer the halwa to a greased plate or tray. Flatten it evenly with a spatula.
Allow it to cool completely, then cut it into desired shapes before serving.
Nutrition Facts
Calories |
6580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 482.2 g | 618% | |
| Saturated Fat | 323.8 g | 1619% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 909 mg | 303% | |
| Sodium | 221 mg | 10% | |
| Total Carbohydrate | 564.7 g | 205% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 409.3 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 60.0 mg | 333% | |
| Potassium | 2394 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
