malayala pachakamvideo subtitles crafted by: rithurag babu rp traditional local black halwa dear friends, welcome to malayala pachakam! iam going to prepare traditional & local black halwa please note few points before we start preparation i may not be able to mention the same during preparation, so... firstly, jaggery, coconut, flame level, stirring are all important points of this recipe take jaggery available in spherical shape which helps in black color and try to avoid square shapped jaggery which may be little excess in salt levels ! secondly, coconut milk, i am using the coconut milk made from 2 coconuts, the correct quantity which helps in perfect taste for our halwa
consider using an bronze uruli "otturuli"(traditional utensil name) or hindalium urulis or cheenachatti. take care to start cooking in low flames only in utensils with thin base. now, stirring, we need to apply continuous stirring from the starting to the end of cooking. take care of these points! now, let's see the ingredients raw rice - 350 grams (soaked minimum 2 hours & grinded to fine powder) jaggery balls - 1 kg coconut milk - made from 2 coconuts to prepare, add hot water to the scraped coconut and wait to cool, now grind finely in a mixer grinder, and then squeeze with hand 2-3 times for the milk.
ghee - as required cashew nuts - 150 gram cardamom - 15 to 20 (as per size) coconut oil - as required lets, melt the jaggery by adding enough water, filter it and keep aside. use "otturuli" or use iron pan (cheenachatti) we are about to prepare one of the toughest toughest traditional recipe ! to start the preparation, add the rice powder to the pan
add coconut milk to the same mix well now, add the melted jaggery and mix well now add grinded cardamom after removing external skin with little sugar to our mixture stir well we may also add this cardamom and sugar mix powder earlier to the coconut milk if we prefer to actually, i have done likewise and kept some portion of the powder just to demonstrate to you, so added the cardamom-sugar powder as two parts. now, it's almost time to burn the flame please note the texture
mixture's water content shouldn't be less, we can adjust even if it's higher with little more time required in the concentration process ! we need approx 1.5 to 2 hours for the concentration (thickening) of mixture now i will show the concentration process, at specific time intervals and will mention the same now, burn the flame from now on, never stop stirring as the boiling starts until the process completes! recommend 2 people to stirr the dish as you may get tired with continous stirring "stir without taking your hands off !" i am describing in detail for your clear understanding. as the mixture thickens, keep the flame low
15 to 20 minutes later it started thickening stir without taking your hands off ! two persons can stir simultaneously to minimize the stirring effort. again after 15 minutes lower the flame to minimum add little ghee which eases the stirring it's thickening even more ! as you see, its difficult to stir as it thickens
again, 15 minutes later totalling to 45 minutes add little more ghee to ease stirring you can add little ghee whenever you find it difficult to stir on. ghee or coconut oil 15 minutes later now 1 hour passed we can add some coconut oil, its getting tighter ! sorry, but coconut oil is frozen here due to the cold climate as of now in new zealand
now, it's time to add the cashew nuts and stir well little more ! again after 15 minutes (1 hour & 15 mins total) it's good to add little coconut oil occasionally to ease the stirring we have almost reached the texture of halwa, hope it will be ready in next 15 to 30 minutes we have to keep the flame minimum itself after 10 minutes you can see the texture with coconut oil boiling at the corners of the halwa it's almost there
it's a clue that our halwa is almost ready ! the thickness is almost fine as the stirring spoon gets stuck in the mixture almost no need to add any more coconut oil again after 10 minutes it's almost ready, as we can see coconut oil circling around the halwa it's also difficult to eat if halwa gets over-concentrated or tight now,our halwa is ready after 1 hour & 40 minutes move the halwa to another steel plate it's set now in a steel plate
wait for the same to cool and set it will take approx 2 days to getthe correct texture of halwa here is around approx 1.5 to 1.75 kg halwa ready now, its been around 2 hours and thoroughly cooled it's very soft as we see let me cut a piece children will like this dish very much look, it's very soft we need 2 days for consistency for much better taste
hope everyone will try it, especially for kids ! camera: anan shinil subtitles crafted by: rithurag babu rp thanks for watching , see you in next video! take care :)