Black Halwa Recipes

Steps:

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

Steps:

• Heat 250ml water in a pan until boiling, then stir in the sugar and food colouring, if using.
• Remove the seeds from the cardamom pods and discard, then add 3 of the cardamom husks to the pan. Boil for several minutes, then transfer to a heatproof jug or bowl.
• Heat the ghee in the same pan, then add the remaining cardamom husks and the pistachios. Fry for 1 min, then add the semolina. Toast for a few minutes, stirring frequently to prevent burning. Return the hot sugar syrup to the pan, stirring continuously to avoid clumping until all the liquid has been absorbed. The cooked halwa should mould together easily. Scoop out the cardamom husks and serve hot with puris or parathas, if you like.