Goan Dodol/Black Halwa/Arisi Halwa/Karupatti Halwa

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..

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.

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

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

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

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.

“Goan Halwa” 

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

(Visited 483 times, 1 visits today)
Airisi HalwaBlack HalwaChristmasDessertGoan DodolGoan RecipesHalwaKarupatti HalwaKavuni Arisi HalwaPalm Jaggery halwaRed rice halwa
Comments (19)
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  • Kiruthika

    Great recipe n the pictures too…. Bookmarked the recipe….

  • babithajcosta – India – I am a homemaker ,mother of 2 kids who loves to cook different recipes for them
    babitha

    Suji you made me drool in the morning , I love this halwa and whenever I go kk I never miss to get a pack

  • poonampagar
    Poonam Bachhav

    Droolesome post Sujitha ! Loved the step wise detailed recipe too

  • Aruna

    The Dodol looks so glossy and smooth. You have detailed the process so well. I must try this soon.

  • Vidya Narayan
    Vidya Narayan

    What a glossy and shiny looking Dodol!! Loved the detailed post and the use of red rice giving it a beautiful colour when mixed with jaggery. Sheer beauty Sujitha.. Loved the recipe.

  • Amrita

    This looks absolutely delicious!You made me crave to make something new dear!Bookmarked this!

  • shobhakeshwani
    Shobha

    Looks like a tedious process.. but the end result is worth the effort.

  • Aruna

    The Dodol looks so glossy and inviting. Your detailed recipes makes me wat to try it ASAP; not to mention the fact that I have a sweet tooth.

  • The Girl Next Door
    The Girl Next Door

    This looks fantabulous! Awesome share, Sujitha!

  • Rafeeda - The Big Sweet Tooth

    What a recipe to choose for the challenge! We have something similar and we call it “karutha halwa” mainly because of it’s almost blackish shade, and looking at this, I feel it’s the same… since the quantities used are limited, I would love to try this… thankfully we get red rice in the store close to us… the pictures looks so good, it makes me drool…

  • Amrita

    I am just impressed by the time you took to prepare,photograph and make this Halwa!This is so beautiful….I have no words!But bottomline – Black is always beautiful!

    • sujithaeasycooking
      sujithaeasycooking

      Thank you Amrita.. Im so Glad to learn this Goan dish.. Yeah dear Black has a beautiful look in it.

  • yarnsnknots – Welcome to my hobby endeavour, Crocheting has been a passion for me from my childhood. Learning it from my mum at an early childhood age, the crochet needle has been my best friend. Little did I believe that this hobby will launch me in for a big success - The Guinness World Record. This was after I had retired and successfully navigated through my best roles of a homemaker, a mum and a government officer. I attribute this success primarily to constant passion. Here is my experience, you may not think you are doing much till the time is right. So, keep that fire in you gently kindled at all times. The second most important one is never above learning, as learning never stops. The third, age is that number that holds you back, do your best at every year you get and it cannot hold you back. Now, are you ready to see my creations? Head over to the posts and dont miss to comment on my posts. If you wish to purchase some of these items, email me yarnsnknots@gmail.com Enjoy your hobbies and draw inspiration from mine.
    Seema Doraiswamy Sriram

    Elaborate recipe. love the way you have captured it step by step. it is a great guide.

  • mayurisjikoni – Just in case we haven't met before I'm Mayuri Patel from the coastal sunny town of Mombasa. I'm the creator and writer of Mayuri's Jikoni. Jikoni is kitchen in Kiswahili. Love cooking up a storm in my jikoni. When I'm not in the jikoni then you may find me reading fiction books, watching romantic movies, listening to Bollywood songs or attending my Lion's Club activities. If my recipes can inspire you to cook at home then my job is done here. Cook up a storm in your kitchen with easy to follow vegetarian recipes right from soups to desserts.
    Mayuri Patel

    Sujitha you’ve made an awesome looking halwa with the given ingredients. I’ve yet to use red rice in my cooking and love your detailed explanation. Hope one day I have the patience to make it.

  • themadscientistskitchen – India – I blog@themadscientistskitchen.com
    themadscientistskitchen

    Authentically done. I love the cubes you have got. This has been in my to do for ages.

  • PepperOnPizza – Bangalore – A Chartered Accountant with a Passion for Food, loves to Travel as well as to experiment with recipes for different Cuisines and ingredients, Blogs on PepperOnPizza.com.
    Sujata Shukla

    This looks delectable. A little time consuming but Im sure its worth the efforts. I wonder if I can make it with Black Rice? I have a packet of organic black rice waiting to be used!