Black Halwa Recipe

Description:

Indulge in the exquisite flavors of Black Halwa, a delightful dessert originating from the Indian culinary tradition, as featured in the ‘Thursday’ magazine, submitted by the talented Diana Cherian P. This sumptuous treat is a perfect blend of fruity goodness, nutty crunch, and aromatic spices, making it a delightful addition to any occasion or celebration. The recipe offers a tantalizing journey for your taste buds, combining the richness of molasses, the creaminess of coconut milk, and the fragrant notes of cardamom and nutmeg. Let’s embark on this culinary adventure together!

Recipe Overview:

• Preparation Time: 6 hours
• Cooking Time: 2 hours and 30 minutes
• Total Time: 8 hours and 30 minutes
• Servings: Approximate (as the exact number is unspecified)

Ingredients:

Nutritional Information (per serving):

• Calories: 1975.9
• Fat: 107.8g
  • Saturated Fat: 81.8g
• Cholesterol: 80mg
• Sodium: 222.2mg
• Carbohydrates: 254g
  • Fiber: 19.5g
  • Sugar: 142.7g
• Protein: 16.3g

Recipe Instructions:

1. Prepare the Dough:

   Related Articles

   • 
     Savory Turkey Casserole with Bacon and Pineapple Crunch
   • 
     Ultimate Sugar Bliss: Heavenly Homemade Cookies Recipe
   • 
     Spiced Sweet Potato Extravaganza
   • 
     Savory Fiesta Taco Soup: Hearty Slow Cooker Recipe 🌮🥣
   • In a mixing bowl, add 2 cups of water to the all-purpose flour and knead thoroughly until a soft dough is formed.

2. Make the Batter:

   • Gradually add another 18 cups of water to the dough, stirring continuously to create a loose batter consistency.

3. Rest the Batter:

   • Strain the batter to remove any lumps and let it rest for a few hours.

4. Drain the Water:

   • Carefully drain off the clear water that accumulates on the top of the batter.

5. Prepare the Molasses Syrup:

   • In a separate saucepan, melt the molasses in 3 cups of water. Once melted, strain the syrup and set it aside for later use.

6. Extract Coconut Milk:

   • Grate the coconut and extract the milk by adding 6 cups of water. Set aside the freshly extracted coconut milk.

7. Combine Ingredients:

   • In a large cooking pan, pour in the flour batter, molasses syrup, and coconut milk, ensuring a smooth consistency resembling fresh milk.

8. Cook the Mixture:

   • Place the pan over medium heat and bring the mixture to a gentle boil, stirring constantly to prevent any lumps from forming.

9. Add Ghee:

   • As the mixture thickens, gradually add half of the specified ghee and continue stirring to incorporate it evenly.

10. Incorporate Ingredients:

    • Slowly add the remaining ghee in small increments, stirring continuously until the mixture reaches a thick, lump-like consistency.

11. Add Flavorings:

    • Introduce the fragrant nutmeg and cardamom powder into the mixture, along with half of the cashew nuts, and stir well to combine.

12. Finish Cooking:

    • Keep stirring until the ghee starts to separate from the sides of the mixture, indicating that it’s ready. Remove the pan from the heat.

13. Set and Garnish:

    • Grease a tray with a little ghee and spread the halwa evenly onto it. Sprinkle the remaining cashew nuts on top for added crunch and visual appeal.

14. Cool and Serve:

    • Allow the halwa to cool completely before cutting it into desired shapes. Once cooled and set, serve this delectable Black Halwa to delight your taste buds and impress your guests!

Serving Suggestions:

• Enjoy Black Halwa as a delightful dessert after a traditional Indian meal.
• Pair it with a warm cup of chai tea or a refreshing glass of coconut water for a perfect balance of flavors.
• Garnish with edible rose petals or a drizzle of honey for an extra touch of elegance.

Storage Tips:

• Store any leftover halwa in an airtight container in the refrigerator for up to 3-4 days.
• Reheat gently in the microwave or on the stovetop before serving for the best taste and texture.

Dietary Considerations:

• This recipe is suitable for vegetarian diets.
• Adjust the sweetness according to your preference by increasing or decreasing the amount of sugar or molasses used.
• For a vegan version, substitute ghee with vegan butter or coconut oil.

Recipe Notes:

• Take your time while cooking the halwa to ensure that each step is executed with precision for the perfect texture and flavor.
• Experiment with different nuts and spices to customize the recipe to your liking.
• Feel free to double or halve the ingredients to accommodate your serving needs.