Ingredients

• 1 cup - black jaggery (powdered)
• 1.5 cups - thick coconut milk
• 2 tbsp - rice flour
• 3 tbsp - ghee
• 1/2 tsp - cardamom powder
• Few cashewnuts and desiccated coconut - to sprinkle on top

How to Make Black Jaggery Halwa

• Melt the black jaggery in a saucepan with 2 tbsp of water, until it goes runny. Take it off from heat and sieve the liquid to avoid any sand particles.
• In a large wide, non-stick pan, mix together the black jaggery liquid, coconut milk, rice flour and extra 1 cup of water.
• Heat the pan in medium to low heat, keep stirring without any lump formation.
• As you keep stirring, the halwa will thicken and leave the sides of the pan, at this stage add cardamom powder and ghee little by little.
• Keep stirring until the ghee is completely absorbed by the halwa.
• At this stage take off from heat and pour it on a greased plate and level the surface.
• Sprinkle some cashews and desiccated coconut on top. Cut it into squares and serve.
• Recipe Courtesy: Taste of Pearl City