Calicut Halwa | Kozhikodan Halwa | Calicut Halwa Recipe | How to Make Calicut Halwa | Kozhikodan Halwa Recipe | How to Make Kozhikodan Halwa | Kozhikode Halwa | Halwa from Kerala | Kozhikkode Halwa | Here's a classic Calicut Halwa (also known as Kerala Black Halwa or Kozhikodan Halwa) recipe. This iconic Kerala dessert, famous for its shiny, chewy texture and vibrant colors, is typically made from flour, sugar, coconut oil, and nuts.
Ingredients:
1 cup all-purpose flour (maida)
2 cups sugar
3 cups water
1/2 cup coconut oil (or a mixture of coconut oil and ghee)
1/4 cup cashews, chopped
1/2 teaspoon cardamom powder
A pinch of salt
Food color (red, orange, yellow, or black) (optional)
 |
| Kerala's Famous Kozhikodan (Calicut) Halwa |
Instructions:
1. Prepare the flour mixture. In a bowl, combine the flour with 2 cups of water to form a smooth, lump-free batter.
2. Prepare the sugar syrup. In a thick-bottomed pan, add 2 cups of sugar and 1 cup of water. The mixture will begin to thicken. Add coconut oil (or a ghee-coconut oil mix) a little at a time, stirring well after each addition. The oil will be absorbed, and the halwa will appear shiny.
3.Cook over medium-low heat, stirring constantly, for about 30-40 minutes. The mixture should become thick, transparent, and shiny, and begin to separate from the sides of the pan.
4. Add cardamom powder, cashews, and food coloring (if using). Mix well.
5. Set the halwa. Transfer the hot halwa to a greased tray or plate. Level the surface with a spatula. Let it cool completely, then cut into squares or diamond shapes.
Tips:
Use coconut oil for the authentic flavor and glossy finish. Stir constantly to avoid lumps and burning.
Calicut halwa can be stored at room temperature for several days.
Enjoy your homemade Calicut Halwa, chewy, shiny, and rich—a taste of Kerala's sweet heritage!
No comments:
Post a Comment