Black rice halwa, Chettinadu sweet

Black rice halwa could be a delicious and sapid halwa originating from chettinadu cookery. Black rice halwa because the name goes it's created with black rice referred to as kavuni arisi in tamil and coconut milk. What coconut milk? affirmative you detected that right, this specific ingredient adds a lot of style to the distinctive flavors of black rice. Chettinadu cookery perpetually stands out for its ingredients, creating and dishes too and this halwa/ dish is not any exception. This halwa takes terribly less time to create however the result's yields is uncomparable. For this formula exploitation home-cured coconut milk yields higher style and flavors, thus I used home-cured coconut milk solely. thus wherever will we get this black rice/ black rice flour?

Its found altogether the stores of Asian nation, i'm undecided regarding its availableness in alternative foreign countries however I actually have ne'er seen this specific rice here in United States. thus I needed attempt creating this halwa for the longest like since two years, thus referred to as one in every of nighest friend to send this rice through messenger. however this specific rice selection couldn’t be sent through messenger and few others agency even perceive what i used to be requesting. thus I started looking altogether the Indian stores here and unbroken irritating few documented store individuals at Indian store. thus when two years of constant hunt and that i finally found two packets of black rice flour. initial i used to be not convinced to shop for as i need the rice itself, later i made a decision why not attempt recipes with the flour itself as i actually needed those recipes to be within the journal and most significantly I needed to style it additionally . thus all the struggle paid Maine off nowadays as a result of this halwa tastes super sensible. do this halwa formula for this diwali or for the other pageant and that i am certain you may love it too! thus lets get to the making!

INGREDIENTS

1. Kavuni arisi mavu/ Black rice flour – ½ cup

2. Sugar – ½ cup

3. Water – ¼ cup (for sugar syrup)

4. Coconut milk – 1 cup

5. Water – 1 cup

6. Elaichi powder/ cardamom powder – ¼ tsp

7. Ghee – 3 tbsp

8. Cashews – 2 tbsp

METHOD

In a blender add ½ grated coconut/ coconut pieces and 1 cup water. Grind it well. Now place a strainer over a bowl and strain the coconut milk. Keep this milk aside.

If you don’t have black rice powder soak black rice in water for 4 to 6 hours. Drain the water and sun dry the rice in muslin cloth. Wet the rice is dry grind it into powder.

In a blender add kavuni arisi powder, 1 cup coconut milk and 1 cup water. Grind it well. Now the mixture should look watery like buttermilk. Keep this mixture aside.

Heat 2 tsp ghee in a pan, fry cashews until golden brown. When done remove it.

In a pan add sugar and water and allow the sugar to dissolve on medium flame. Reduce flame to low, allow the sugar syrup to thicken lightly. The syrup should be sticky on touch and it should reach one string consistency. When the sugar syrup is ready add the rice water mixture to it. Keep the flame in low to medium and keep stirring continuously. If you stop stirring the mixture will form lumps.

Keep stirring and after 5 minutes you will see all the water drained then add cardamom powder and keep stirring it well.

Slowly after 8 to 9 minutes the halwa will start leaving the pan then add the remaining ghee and fried cashews. Mix well. Yummy and flavorful halwa ready to be served!