Goan Dodol/Black Halwa/Arisi Halwa/Karupatti Halwa

Goan Dodol/Black Halwa/Arisi Halwa/Karupatti Halwa

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Goan Dodol/Black Halwa/Arisi Halwa/Karupatti Halwa, A rich Goan Dessert which usually calls for the tradition of the Coastal culture, they normally make this delicious dessert during Christmas. The whole process was quite long and lengthy, though I had so much fun and enthu while doing this wonderful dessert.

This is a filling and healthy dessert for kids, Jeshu boy wonders and asked me “Amma how you got the cubes, isn’t they look cute”. Kids had a great time with this delectable dessert.  I plan to make this recipe for sssshh cooking challenge for the month of February 2018 we choose Goan Cuisines. This time I got my secret ingredients form Mayuri writer of mayurisjikoni. She gave Coconut and Jaggery as my secret ingredients.  I was like dreaming because both are my most favourite ingredients.

When I enquired with my Goan Friends they gave me a list of desserts to be done with coconut and jaggery, This halwa is the first choice for me. Since we are from coastal region and stay closed to Kerala we have tasted this rich dessert in our childhood, my grandma makes this wonderful halwa, here I tired for 150 gms of rice flour. When grandma makes she do for 750 gms- 1000 gms of flour, such a tedious task to finish the whole process. Hope I shared all the details here in detail, if you have more quires please write to me..


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Its a Little difficult task to complete the recipe, but a good home maker can easily do this wonderful dessert with minimum amount of ingredient. Here I give you a advice, if you are going to make this for the first time please take very minimum quantity ingredient and use a wide heavy bottomed vessel to stir well.

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Goan Dodol/Black Halwa/Arisi Halwa/Karupatti Halwa

Recipe Cuisine: Indian | Recipe Category: Dessert
Prep Time: 2 hours | Cook time: 60 mins | Serves: 8

Ingredients

 

Red Rice  150 gms
Palm Jaggery 200 gms
Jaggery 150 gms
Coconut 1 Large/2 medium
Cardamon/Yeallaki 3-4 pcs
Ghee/Oil 1 tsp

 

Method

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Above red rice is the one which I used in this recipe. 

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Wash and soak this rice for 1 hour
 
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Spread them in a kitchen towel to remove the excess water, let them dry for 15 mins.
 
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Take the drained rice in a mixer, make sure the rice is not wet. Powder the rice to a fine powder. 
 
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Sieve the rice flour to remove the residues. 
 
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Here is the processed flour, which is ready for the recipe. 
 
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Here is my main ingredients, Scrape or grate the coconut to extract coconut milk, and broken jaggery’s are ready to melt. 
 
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My first extracted coconut milk
 
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Second extracted coconut milk 
 
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Melt the jaggery by adding a cup of water
 
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Measure and take the rice flour(here the measuring is very important, should adjust the coconut milk by the rice measurement)
 
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Strain the jaggery water to the rice flour, add a pinch salt. 
 
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Add coconut milk and Crushed cardamon, mix well without any clumps. ( I used 6 cups of coconut milk for 1 cup of rice flour)
 
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Take a wide and large vessel, which helps to stir the halwa often.. transfer the content to the wide pan, start heating up.. 
 
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Stir often to avoid clumps, slowly the content will change its consistency.. 
 
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Keep your focus and be alert throughout the process. 
 
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When the mixture gets thick, it will be bit hard to stir, but make sure it does not burn at the bottom 
 
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Within minutes the mixture will turns thick, glossy and dark.. 
 
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In the mean time grease a bowl with ghee/oil
 
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At this point need to more brisk and active to stir the halwa.. 
 
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Slowly it becomes thick but need to stir till they reach the right consistency.. 
 
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Like this, halwa should roll out with the laddle, If halwa rolls with the laddle then switch off the flame 
 
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Immediately transfer the hot halwa to the greased bowl, let them sit for few hours..
 
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Slowly pull out out the halwa from the tray and start slicing.
 
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Notes

  • You can use unfrosted rice flour, instead of processing the rice. 
  • Normally this recipe will be made of Red rice or Kavuni Airsi, some do with brow rice too. 
  • Using palm jaggery will gives a best result, we usually take palm jaggery from home town so I used it as a ration here, and so I substituted half the amount with normal Jaggery, if palm jaggery is available plenty in your area then you can use the whole recipe with Palm jaggery. 
  • I extracted almost 250-300 ml of thick and thin coconut milk, and i combined them to get the measurement, for easy calculation you can use 6 cups of coconut milk for 1 cup of rice flour. 
  • Adding fried cashews or nuts is optional. 
  • While slicing each slices dip your knife in the hot water and wipe it to make a smooth slices.

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“Goan Halwa” 

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“Goan Dodol/Black Halwa/Arisi Halwa/Karupatti Halwa” 

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