ഇളക്കി കൊണ്ടിരിക്കേണ്ട 1കപ്പ് പച്ചരിയും 1പിടി തേങ്ങയും 1കപ്പ് ശർക്കരയും ഉണ്ടെകിൽ 15 മിനുറ്റിൽ HALWA

ONAM SPECIAL SWEET

White rice – 1 ½ cup
Grated coconut – 1 ¼ cup
Jaggery – 75g
Cardamom powder – to taste
Corn flour – 2 tbsp
Tutti fruiti – ¼ cup
Coconut oil or butter or ghee – 10 tbsp
Water – 4 ¾ cup
Salt – 2 pinches

Hi everyone, today I am here with a rice coconut Halwa recipe..

We will need 1 ½ cup of white rice to make the Halwa and you may soak the rice in clean water for around four hours or until the rice turns soft.
Once the rice has turned soft, transfer it into a mixer grinder and add enough water to cover the level of the rice and then gently grind it in the mixer grinder for a few seconds only until the rice grains crush.. you need not grind it into a fine paste at this stage.

Once you have ground the rice with the water, transfer it into a large mixing bowl through a sieve and then add 3 more cups of water to make thin rice milk..you can squeeze the remaining rice granules to extract all the mill, just like you make coconut milk and discard the rest of the powdered rice.

Once the rice milk is ready, add a little from the milk to another mixer grinder jar and add 2 handfuls of grated coconut and some cardamom powder to taste and grind it into a smooth paste and set aside..

When both these are ready, heat a cup of water in a pan and add 70 g of jaggery and melt the jaggery on a medium to low flame.. When the jaggery has melted, add the prepared rice milk and the coconut paste along with a quarter cup of extra water to get everything off from the mixer grinder jar..

Once the melted jaggery, the coconut paste and the rice milk as combined well, add to heaped tablespoons of cornflower before the mixture starts to boil and mix well so that no lumps remain in the liquid mixture in the pan..

After adding the corn flour, the mixture will start to thicken up by boiling and forming bubbles in the pan.
When it starts to pick up a bit, add a total of 10 tablespoons of coconut oil or butter or ghee in batches, whenever needed and then cook it up into a consistency where you can roll them in between your palms and then it can still hold shape..
Keep cooking the mixture until it starts to thicken and leave the pan.
At the last stage, you can add a quarter cup of tutti-frutti for taste, if you like and 2 pinches of salt to balance the sweetness..

When it reaches the right consistency, transfer it into a setting plate which has been greased with some oil or butter or ghee and let it cool down in the plate/tin..

Once it cools down, you can cut and serve this delicious and soft rice Halwa..!