Karutha Halwa from Kerala for a sweet and caramelized treat during monsoon Credits: kitchen corner-try it
Halwa is a delicious sweet that is enjoyed not only in India but also across various cultures. The roots of this sweet delicacy can be traced back to Persia, while the influence of halwa spread across South and Middle East Asia. This versatile dessert comes in countless variations and India has a special regional and cultural significance. The first recipe for halvah was found in the Arabic Kitab al-Tabikh, also known as the book of dishes. Since halwa has a long history, it is necessary to include the special Karutha halwa from Kerala on the list.
From prasad to dessert, this delicacy is enjoyed as a comforting treat from Kerala. Karutha halwa or black halwa is prepared with a mix of authentic South Indian ingredients like grated coconut and coconut oil. Though the preparation requires patience and time, its taste never disappoints its admirers.
Black halwa is considered a symbol of the traditional taste of the people of Kerala. According to some sources, the invention of Karutha halwa occurred during the significant Arab and Middle Eastern influence in Kerala.
This Kerala-style black halwa not only tastes divine but is also a regional favourite. Prepared using locally available ingredients, quintessential elements like coconut and jaggery are used to achieve a rich, creamy and dark brown texture. As jaggery has an essence of earthy sweetness, this delicacy is sure to delight your taste buds.
Karutha Halwa Recipe
Prepared with a mix of easily available ingredients, Karutha Halwa or Kerala Black Halwa can be prepared in less than an hour. Follow the steps and enjoy!
Ingredients
- 7 cups coconut milk
- 1 cup rice flour
- ½ kg of brown sugar
- ¼ cup cashews
- ¼ cup coconut oil
- 1 tablespoon of sugar
- 1/8 teaspoon ground dried ginger
- 1 teaspoon ground cardamom
Method
Step 1: Start by extracting fresh coconut milk from the grated coconut. Grind the grated coconut in the grinder and extract the coconut milk.
Step 2: Heat the water and add the brown sugar powder. Strain out the impurities and dissolve them well.
Step 3: In a heavy saucepan, add coconut milk, brown sugar, and rice flour. Mix everything well and make sure the mixture is lump-free. Add ghee and coconut oil to prevent sticking. Stir in the sugar and keep stirring until it caramelizes.
Step 4: Add ginger powder, chopped cashews and cardamom to the mixture. Cook until the mixture reduces to 1/3 of its volume and the oil separates and floats on the surface.
Step 5: On a greased steel plate, spread the mixture evenly and decorate with nuts. Let it rest for 3 or 4 hours and cut it into the shapes you want. Serve and enjoy!
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