Black Halwa

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.

• Ready In: 8 hrs 30 mins
• Serves: 8-10

Ingredients

• 1⁄2 kg all-purpose flour (maida)
• 1 3⁄4 kg molasses
• 10  cups coconut, grated (3 big coconuts)
• 1⁄4 kg ghee
• 125  g cashew nuts, finely cut
• 1⁄2 cup sugar
• 1⁄4 teaspoon cardamom powder
• 1⁄4 teaspoon nutmeg
• 2  drops rose essence (optional)

Directions

1. Add 2 cups of water to the flour and knead well to make a soft dough.
2. Add another 18 cups of water to the dough and make a loose batter.
3. Strain the batter and keep aside for a few hours.
4. Drain off the clear water from the top.
5. Melt molasses in 3 cups of water.
6. Strain and keep aside.
7. Extract milk from the grated coconut, adding 6 cups of water.
8. Keep aside.
9. Pour the flour batter, molasses syrup and the coconut milk into a pan.
10. The consistency of the mixture should be like that of fresh milk.
11. Boil the mixture stirring constantly.
12. When it is quite thick, add half the ghee and continue to stir.
13. Add ghee in small quantities now and then until the mixture is almost one lump.
14. Now add nutmeg and cardamom powder and also 1/2 the cashewnuts.
15. Stir well and remove from flame when the ghee leaves the sides.
16. Spread the halwa on a greased tray.
17. Sprinkle cashew nuts on top.
18. Cut into desired shapes when cool.
19. Serve.