ഒറിജിനൽ കറുത്ത ഹൽവ ഇതുപോലെ ആണ് ഉണ്ടാകുന്നത് || Kerala Style Black Halwa |

Ingredients:
Raw rice / Pachari / Sona Masoori rice – ½ kg (Soaked for 2 hrs)
Jaggery – 1 kg (Choose dark variety)
Coconut milk* – Milk of 2 big coconuts
Ghee – 1 cup
nuts – 2 cups
Cardamom – To taste (Powdered
Steps:
Grind rice to a smooth paste. (Alternatively, you can finely powder the rice.)

Melt jaggery in 1½ cup water. Strain the jaggery syrup, if it has any impurities. Let it cool.

Add rice paste (or rice powder), coconut milk and cooled jaggery syrup to a heavy bottomed pan.
Mix well. Turn on the stove.
Keep stirring continuously and bring it to boil.
It starts to thicken in 10 minutes.
Keep adding ghee in batches in between.
Reduce the flame when you add ghee to avoid spilling.
Then increase the flame and keep stirring.
After almost 1 3/4 hours, add cardamom and nuts.
It took me around 2 1/4 hours to get this done. Remember to stir the whole time.
Cook for another 30 minutes once the ghee starts to separate.
Switch off once the mixture thickens well.
Stir for another 5 minutes.
Transfer the hot mixture to a pan lined with butter paper.
Smoothen the surface. Let it rest for a day.
Cut and enjoy the melt in the mouth black halwa.

Notes:
-Extract milk thrice (first, second and third milk) from coconut adding lukewarm water.
-You can add half ghee and half coconut oil, if you prefer.