8 hrs 30 mins
2 hrs 30 mins
This is from the 'Thursday' magazine. The recipe was submitted by Diana Cherian P. The number of servings is a wild guess as she didnt mention anything. The preparation time includes the time of keeping the batter aside.
My Private Note
Units: US | Metric
- 1Add 2 cups of water to the flour and knead well to make a soft dough.
- 2Add another 18 cups of water to the dough and make a loose batter.
- 3Strain the batter and keep aside for a few hours.
- 4Drain off the clear water from the top.
- 5Melt molasses in 3 cups of water.
- 6Strain and keep aside.
- 7Extract milk from the grated coconut, adding 6 cups of water.
- 8Keep aside.
- 9Pour the flour batter, molasses syrup and the coconut milk into a pan.
- 10The consistency of the mixture should be like that of fresh milk.
- 11Boil the mixture stirring constantly.
- 12When it is quite thick, add half the ghee and continue to stir.
- 13Add ghee in small quantities now and then until the mixture is almost one lump.
- 14Now add nutmeg and cardamom powder and also 1/2 the cashewnuts.
- 15Stir well and remove from flame when the ghee leaves the sides.
- 16Spread the halwa on a greased tray.
- 17Sprinkle cashew nuts on top.
- 18Cut into desired shapes when cool.
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Nutritional Facts for Black Halwa
Serving Size: 1 (357 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 1975.9
- Calories from Fat 970
- Total Fat 107.8 g
- Saturated Fat 81.7 g
- Cholesterol 80.0 mg
- Sodium 222.1 mg
- Total Carbohydrate 253.9 g
- Dietary Fiber 19.5 g
- Sugars 142.6 g
- Protein 16.2 g