Today’s recipe is Kozhikodan halwa, the taste of Kerala. Kozhikode is a city in the state of Kerala very famous for Kozhikodan halwa, a soft rubbery texture sweet that is very popular throughout the country. There is a street in Kozhikode selling varieties of Kozhikodan halwa’s, named Sweet Meat Street by the Britishers. The Kozhikodan halwa is made of wheat and it is available in varieties of colors like black, orange, brown, yellow, green etc depending on the ingredient used.
The specialty of the Kozhikodan halwa is that it is made with pure coconut oil, and not ghee like other halwa’s. History says that they evolution of halwa in Kozhikode was actually contributed by Arab settlers who had settled down here in olden days. Anyway Kozhikodan halwa is a delicacy and it is something that should not be missed by anyone visiting Kozhikode.
Recipe for Kozhikodan halwa
- All purpose flour: 2 cups
- Coconut oil: 1.5 liters
- Orange food color: a pinch
- Cardamom: 6
- Cashew nuts: 50 Gms
- Raisins: 50 Gms
- Small dry coconut slices: 2 tbsp (optional)
- Ghee: 2 tbsp
For sugar syrup
- Sugar: 4 cups
- Water: 2 cups
- The flour has to be fermented before using. For that, cover the flour with water, cover it and leave it for a day. The next day, remove the water slowly. Again add water to cover the flour and leave it aside for one more day. The next day the flour would have fermented. Refrigerating can prevent over fermenting. Discard water and take only the flour paste.
- Heat 1 tbsp of ghee in a pan and fry the coconut slices until they turn brown. Remove from the pan.
- Now add 1 tbsp of ghee and first add the raisins and saute for a few seconds. Add the cashew nuts and saute until cashew nuts become light brown in color. Remove from the pan.
- Remove the skin of the cardamoms and crush the seeds.
- Heat the coconut oil to 350 degrees and keep it ready. The full 1.5 liters of coconut oil will not be absorbed in the halwa. To get the perfect taste and texture, we need to use so much oil. Actually a good amount of the oil will be oozed out which you can recollect and reuse.
- Now in a big pan mix water to the sugar and boil till the sugar dissolves. Add the food color and mix.
- Add the flour paste and stir well without any lumps.
- Add the hot oil.
- Reduce the flame to medium high.
- Add the crushed cardamom seeds and continue cooking and stirring continuously. The halwa will become thicker and thicker and stirring will become difficult. Don’t stop stirring.
- Cook and stir till the oil oozes on the sides of the pan and the halwa leaves the sides of the pan and become a whole mass.
- Add the fried raisins, cashew nuts and coconut slices and mix well. Continue stirring for 2-3 minutes.
- Now grease a tray and pour the halwa into. When the halwa becomes cool, cut into desired sizes and enjoy the delicious Kozhikodan halwa.