Kerala
Kozhikode halwa
Glossy, chewy and cut into neat slabs. Kozhikode's sweetest export, made with patience and a lot of stirring.
90 minTime
3 gProtein each
mildSpice
4hPlan ahead. Soak for 4 hours first; the 90 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original372kcal
3 gprotein
1 gfibre
90minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Knead the maida with about 3/4 cup water into a soft dough. Cover it with water and leave for 4 hours.
- 2Squeeze and knead the dough in the water to release a milky liquid. Pour off the milk, add fresh water and repeat 3 or 4 times until the water stays almost clear. Discard the stretchy gluten left in your hand.
- 3Let the wheat milk settle for 2 to 3 hours, then gently pour off the clear water on top.
- 4In a heavy uruli or kadai, boil the sugar with 1 cup water until dissolved. Add the lemon juice, then the stirred wheat milk, and cook on medium, stirring all the time.
- 5Add the coconut oil and ghee a few spoons at a time, stirring until each addition is absorbed. Keep cooking and stirring.
- 6Add the cashews and cardamom. Cook until the halwa leaves the sides as one glossy mass and a little set on a plate is chewy, not sticky.
- 7Pour into a greased tray, smooth the top, cool completely and cut into pieces.
Serve it like this
Cut into small rectangles and serve on a plate with a few cashews pressed into the top, with black tea.
