Black Halwa

Total Time: 8 hrs 30 mins Preparation Time: 6 hrs Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 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)

Recipe

• 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.