Authentic Kozhikode Halwa: A Sweet Journey Through Kerala’s Culinary Heritage
12 hours 50 minutes
958 reads
About Authentic Kozhikode Halwa: A Sweet Journey Through Kerala's Culinary Heritage
Imagine a melt-in-your-mouth sweet, redolent with cardamom and the richness of ghee. That's Kozhikode Halwa, a treasured dessert from Kerala, India, and you can bring this vibrant treat to your own kitchen.This authentic halwa is made with a delicate blend of refined flour, jaggery, and coconut milk, slow-cooked to a beautiful, translucent texture. The addition of crunchy cashews elevates it to pure aromatic indulgence.Follow our easy step-by-step recipe and transport yourself to the bustling streets of Kozhikode with every bite!
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Recipe Time & More
Prep12 hours
Cook50 minutes
Total12 hours 50 minutes
Ingredients
Batter
- 250 gm All-Purpose Flour
- 375 ml Water
Halwa
- 1.5 ltr Coconut Milk store-bought is fine.
- 250 gm Ghee
- 1/4 cup Sugar
- 1/2 tsp Cardamom Powder
- 100 gm Cashews roughly chopped
Instructions
- In a large bowl, combine the refined flour and 375ml of water. Knead until a soft dough forms.
- Gradually add the remaining water, a little at a time, to create a thin batter. This ensures a smooth, lump-free halwa. Let the batter ferment overnight or for at least a few hours to enhance its flavor.
- Strain the batter through a fine-mesh sieve or muslin cloth to remove any lumps. This step is crucial for a silky-smooth halwa.
- In a separate saucepan, melt the jaggery in 1.5L of water over medium heat. Once melted, strain the jaggery syrup to remove impurities.
- In a heavy-bottomed pan or pot, combine the strained batter, jaggery syrup, and coconut milk. The mixture should have a milk-like consistency.
- Bring the mixture to a boil over medium heat, stirring constantly to prevent sticking. Continue stirring until the mixture thickens considerably.
- Gradually add the ghee, a little at a time, while stirring continuously. This slow incorporation of ghee is essential for the halwa's signature texture.
- Continue cooking and stirring until the mixture forms a soft ball and starts to leave the sides of the pan. This indicates that the halwa is cooked through.
- Stir in the cardamom powder, sugar, and half of the chopped cashews. Cook for a few more minutes over low heat.
- Grease a tray or dish. Pour the halwa into the greased tray and spread it evenly. Garnish with the remaining chopped cashews.
- Allow the halwa to cool completely before cutting into squares or diamonds. Serve and enjoy!
Recipe Notes
Good To Know
- You can use store-bought or fresh coconut milk.
- Sugar can be used as a substitute for jaggery.
- Adding a little coconut oil enhances the texture.
Expert Tips
- For a richer flavor, toast the desiccated coconut lightly before adding it to the halwa.
- Adjust the sweetness according to your preference by varying the amount of jaggery or sugar.
- Garnish with chopped nuts, such as cashews or almonds, for added texture and flavor.
Storage Instructions
- Store leftover halwa in an airtight container in the refrigerator for up to 3-4 days.
- Gently reheat in a microwave or on the stovetop before serving.
Also See
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Recipe Nutrition
Calories: 1840kcalCarbohydrates: 190gProtein: 14gFat: 117gSaturated Fat: 84gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gCholesterol: 128mgSodium: 70mgPotassium: 785mgFiber: 2gSugar: 140gVitamin C: 3mgCalcium: 125mgIron: 14mg
Shikha Gupta
Articles: 37
5 Comments
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Absolutely wonderful! Can’t wait to make it.
This is a fantastic recipe! Thanks for sharing.
Looks so wonderful! Thanks for posting.
Very nice recipe and love the picture.
Delicious