Kavuni Arisi Halwa Recipe (Black Rice Halwa)
Kavuni Arisi Halwa, also known as Black Rice Halwa, is a delicious traditional dessert from Tamil Nadu that brings together the richness of black rice and the creamy texture of coconut milk, enhanced by the distinct flavor of ghee. This sweet treat, often prepared during festive occasions such as Christmas, is also referred to as dhol dhol or dodol in Anglo-Indian cuisine. With its deep flavors and silky consistency, Kavuni Arisi Halwa is a perfect dish to indulge in after a meal, offering a delightful end to any occasion.
Cuisine: Tamil Nadu
Course: Dessert
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Black Rice | 1 cup |
| Fresh Coconut (grated) | 2 cups |
| Jaggery (powdered) | 1 cup |
| Ghee | 1/4 cup |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 360 minutes (soaking time) |
| Cook Time | 60 minutes |
Nutritional Information
As this recipe is rich in coconut, jaggery, and ghee, the nutritional content will vary depending on portion sizes. It provides a good source of carbohydrates from the rice and jaggery, with healthy fats from ghee and coconut.
Instructions
Step 1:
Start by washing the black rice thoroughly and soak it overnight in water. Soaking ensures the rice softens, making it easier to grind into a smooth paste the next day.
Step 2:
The next day, add the soaked black rice to a mixer grinder. Add just enough water to help grind it into a smooth paste. If you have access to black rice flour, you can substitute this in place of the paste, though the texture may vary slightly.
Step 3:
For the coconut milk, take the grated fresh coconut in a separate mixer jar. Add a small amount of water and blend it to extract thick coconut milk from the coconut pulp. After straining out the thick milk, return the coconut to the mixer with a bit more water. Grind again for a minute, then strain the thinner coconut milk.
Step 4:
Heat a heavy-bottomed pan on medium flame. Add the powdered jaggery and the thin coconut milk to the pan. Stir continuously until the jaggery has dissolved completely into the coconut milk.
Step 5:
Once the jaggery has melted and the mixture starts to boil, lower the flame and add the black rice paste to the pan. Stir the mixture consistently to avoid lumps. Keep stirring until the mixture thickens to a porridge-like consistency.
Step 6:
Once the mixture thickens, add the thick coconut milk to the pan. Continue cooking on medium heat while stirring continuously until the mixture begins to come together and resembles the consistency of halwa. At this stage, you’ll see the halwa begin to separate from the sides of the pan.
Step 7:
Slowly add the ghee, a little at a time, to the halwa. Continue cooking and stirring, allowing the ghee to incorporate into the mixture. As the ghee mixes in, the halwa will darken and the texture will become even more smooth and glossy.
Step 8:
Once the halwa has thickened enough to form a single mass and starts to leave the sides of the pan, remove it from the heat. Grease a plate or tray with a little ghee and pour the halwa mixture into it. Spread the halwa evenly in the tray.
Step 9:
Allow the Kavuni Arisi Halwa to cool completely at room temperature. Once cooled, cut it into square pieces. The halwa will firm up as it cools, making it easier to slice.
Step 10:
Serve Kavuni Arisi Halwa as a delightful dessert after a hearty meal. It pairs beautifully with traditional Kerala-style dishes such as Kerala Style Kappa Ishtoo and Kerala Style Whole Wheat Parotta.
Enjoy the sweet, rich flavors of this traditional South Indian dessert, and delight in its smooth, silky texture that makes every bite a little piece of heaven! Perfect for festive occasions or any day you want to enjoy something special.
