1½ cup (250 grams) jaggery / gud, dark variety
3 cup coconut milk, thin
½ cup (100 grams) rice flour, fine
1 cup coconut milk, thick
2 tsp ghee / clarified butter
3 tbsp cashew / kaju, chopped
½ tsp cardamom powder
1.Firstly, in a large bowl take 1½ cup grated jaggery. make sure to take a dark variety of jaggery as it gives colour to halwa.Add 3 cup coconut milk and whisk until jaggery dissolves.Now add ½ cup rice flour and whisk well.Pour the mixture to a kadai and keep stirring.Cook on low flame until the mixture thickens.After 10 minutes, add 1 cup thick coconut milk and mix well.
2.Continue to cook until the mixture thickens.After 25 minutes, add 1 tsp ghee and continue to mix.The mixture turns glossy and will be easy to stir.Add another tsp of ghee and continue to mix till the ghee is absorbed.Further, add 3 tbsp cashew and ½ tsp cardamom powder.kKeep stirring on low flame, and the mixture dark brown colour.After 50-60 minutes, the mixture will start to release ghee and also turns black in colour.
3.After 50-60 minutes, the mixture will start to release ghee and also turns black in colour.Transfer the halwa mixture to a greased tray and level up.Rest for 1 hour or until the halwa cools completely.Now unmould the halwa and cut to the desired shape.Finally, enjoy black halwa or store in an airtight container for a month.