Kerala's Famous Karuppu Halwa Recipe | Kerala Black Halwa | Karuppu Halwa | Black Halwa Recipe | Kerala Black Halwa Recipe | How to Make Karuppu Halwa | How to Make Black Halwa |

Kerala's Famous Karuppu Halwa Recipe | Kerala Black Halwa | Karuppu Halwa | Black Halwa Recipe | Kerala Black Halwa Recipe | How to Make Karuppu Halwa | How to Make Black Halwa | Kerala Style Black Halwa Recipe | Halwa in Kerala | Kerala Halwa Ingredients | Here's a recipe for black halwa (also known as "Karuppu Halwa" or "Kerala Black Halwa"), a popular dessert from Kerala, India. It's made primarily from rice flour, jaggery, coconut milk, and ghee, giving it a dark color and chewy texture.

Ingredients:

1 cup raw rice (soaked for 3–4 hours)

2 cups thick coconut milk (freshly extracted is preferred)

2 cups jaggery (dark, for color)

3–4 tablespoons ghee (clarified butter)

2 tablespoons cashews (chopped)

2 tablespoons coconut flakes (optional, chopped)

1/2 teaspoon cardamom powder

A pinch of salt

Kerala's Famous Karuppu Halwa Recipe

Instructions:

Prepare the rice flour:

Drain the soaked rice and grind it into a smooth paste with a little water.

Mix with coconut milk to form a lump-free, runny batter.

Prepare the jaggery syrup:

Melt the jaggery with 1/2 cup of water in a pan.

Strain to remove any impurities. 

Making the pudding:

In a heavy non-stick pan or a thick-bottomed pan, add the rice-coconut milk mixture and jaggery syrup.

Cook over medium-low heat, stirring constantly to prevent lumps.

Add a pinch of salt.

When the mixture begins to thicken, gradually add a teaspoon of ghee and mix well.

After about 30-40 minutes, the mixture will become thick, shiny, and begin to leave the sides of the pan.

Add the cashews, coconut flakes, and cardamom powder. Mix well.

To finish:

When the pudding becomes very thick, chewy, and comes out of the pan in a lump, turn off the heat.

Transfer it onto a greased plate or tray. Flatten with a spatula.

Let it cool, then cut into squares or diamond shapes.

Note:

The longer you cook, the thicker and chewier the halwa will be.

Use good quality dark jaggery for the best color and flavor. It's important to stir constantly to prevent burning and achieve the right texture.

Enjoy this melt-in-your-mouth Kerala dessert Black Halwa!