How to Make Black Halwa

Black Halwa

Black HalwaI belong to Calicut district in Kerala State and people who know Calicut or Kozhikode as it was called, will not be surprised if I say that halwa is my favorite sweet, because Kozhikode halwa is famous throughout the State. You can find different varieties of Halwa in Kozhikode and if you go to a halwa shop, you will be stunned by the colors and varieties you see, that you will be confused as to what to order. One very popular type of halwa, which I think is available only in Kerala, is the Black Halwa, which is made with raw rice. This halwa is made using jaggery, instead of sugar, which gives it the black color and hence the name black halwa. The halwa tastes superb and I have shared the recipe for you to try. Traditionally the halwa is made in an ‘Uruli’ which is a shallow traditional cooking vessel, circular in shape and made of bell metal. But I made the halwa in big vessel.

Recipe for black halwa


  • Raw rice: 250 Gms
  • Jaggery: ½ kg
  • Coconut: 1
  • Ghee: 250 Gms
  • Powdered cardamom: 3-4
  • Cashew nuts: 50 Gms
  • Nutmeg powder: a pinch


  • Soak the raw rice in water for about 2 hours. Remove rice from water and grind to fine powder.
  • Make jaggery syrup. Take the jaggery with 1 cup water in a vessel and boil till the jaggery is completely dissolved. You then have to strain the syrup into a bowl, using a strainer, to remove sediments.
  • Now you have to make coconut milk. Grate the coconut. Add some warm water and just turn for a minute in a mixer. Then extract the first milk in a glass and keep aside. Add some water and extract the second milk and third milk and so on. Extract as much milk as possible.
  • Mix the second and the rest of the coconut milk.
  • Heat 1 tbsp of ghee in a non-stick pan (preferable). Add the cashew nuts and fry until they turn brown. Remove from pan and keep aside.


  • Place a large vessel on fire and add the coconut milk, except the first milk. Add the rice flour and mix well making sure there are no lumps. Now add the jaggery syrup and stir.
  • When it starts thickening add the ghee and stir for 2-3 minutes.
  • Add the first coconut milk and continue stirring and cooking on a medium flame.
  • Keep stirring till you see that the halwa starts leaving the sides of the pan and the mixture starts rolling.
  • Now add the cardamom powder, nutmeg powder and fried cashew nuts. Cook for another 5 minutes.
  • Switch off the flame. Delicious black halwa is ready.
  • Grease a tray with a tbsp of ghee and pour the halwa into the tray. Flatten it with a flat spoon and allow it to cool. Set aside for ½ an hour.
  • Now cut the halwa into desired shape and serve.