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Black Halwa (Karutha Aluva)


  • Black Halwa (Karutha Aluva)
    Black Halwa (Karutha Aluva)

    Water — Six litres

  • Refined Flour – 1/2 kilograms
  • Jaggery – One 3/4 kilograms
  • Coconut Milk — Twelve cups, extracted from three medium size coconuts
  • Ghee – Two hundred and fifty gms
  • Sugar — 1/2 cup
  • Cardamom Powder — 1/2 tsp
  • Cashewnut Slivers — One hundred gms

How to make Black Halwa (Karutha Aluva)

  • Using 2 cups water, knead the actual flour well to create a gentle dough.
  • Reserve Three cups of water and add the remainder a little at any given time towards the dough to create thin batter.
  • Stress the player through a muslin fabric to get rid of any protuberances.
  • Set aside for some hours as well as decant the clean liquid in the top.
  • Melt the jaggery in Six glasses of water and strain.
  • Mix the actual player, jaggery syrup as well as coconut milk with each other inside a heavy vessel.
  • The actual consistency should be that of milk.
  • Bring to steam mixing continuously, till quite heavy.
  • Mix in the ghee within small amounts, mixing all the time, till the mixture types the soft golf ball.
  • Include sugar, cardamom powder as well as half the actual cashewnut slivers.
  • Prepare more than low warmth till the ghee sets apart.
  • Remove through fire and pour right into a greased tray.
  • Sprinkle the rest of the cashewnut slivers on top and smooth the surface.
  • Black Halwa (Karutha Aluva) is ready to serve.