Kavuni arisi halwa, Black rice halwa, Chettinadu sweet

Note

* 1 cup = 235 ml

How to make kavuni arisi halwa with step by step images

1. In a blender add ½ grated coconut/ coconut pieces and 1 cup water. Grind it well. Now place a strainer over a bowl and strain the coconut milk by pressing the coconut mixture with a spoon. Keep this milk aside. we are going to add water to the milk later and don’t worry if the coconut milk is not thick as we want thin coconut milk as we need to cook it.
   
2. In a blender add kavuni arisi powder, 1 cup coconut milk and 1 cup water. Grind it well. Now the mixture should look watery like buttermilk. Keep this mixture aside. (If you don’t have black rice powder soak black rice in water for 4 to 6 hours. Drain the water and sun dry the rice in muslin cloth. Wet the rice is dry grind it into powder.)
   
3. Heat 2 tsp ghee in a pan, fry cashews until golden brown. When done remove it. In a pan add sugar and water and allow the sugar to dissolve on medium flame. Reduce flame to low, allow the sugar syrup to thicken lightly. The syrup should be sticky on touch and it should reach one string consistency. as shown in the picture.
   
4. When the sugar syrup is ready add the rice water mixture to it. Keep the flame in low to medium and keep stirring continuously. If you stop stirring the mixture will form lumps. Keep stirring and after 5 minutes you will see the halwa thickening.
   
5. When the halwa is still gooey thick like porridge add cardamom powder and keep stirring it well. Slowly after 8 to 9 minutes the halwa will start leaving the pan.
   
6. Now that the halwa is almost ready add the remaining ghee and the fried cashews and mix well. Yummy and flavorful halwa ready to be served! Transfer it to a container and enjoy!