Heat 1 tbsp ghee in a pan to begin to make the Mappillai samba Halwa delicious. Fry the cracked cashew nuts till they start changing colour. Set them apart on a tray.
Separate thin and thick coconut milk into completely separate pots.
In a thick-bottomed pan, mix diced jaggery and coconut milk. Heat till the jaggery has fully melted. Detach any contaminants by stretching it.
Dry the pan and re-add the blending. Add the Mappillai samba rice flour a few at a time, blending well after every relation.
Bring to a simmer until it is slightly. Continue to stir to avoid the pan from adhering to the bottom.
Reduce heat to low and add the thick coconut milk once the blending starts to coagulate. Combine thoroughly.
Continue to stir steadily. Add 1 tbsp ghee when it commences stiffening.
Cook for a further 30-35 mins, and stir to combine. Once the halwa begins to adhere to the edges of the pan, add 1 tbsp of ghee to the pan.
Simmer till the mix attains the continuity of halwa and needs to begin to abandon the edges of the pan. Mix in the roasted cashew nuts at this spot.
Allow the halwa to cool on a greased tray. When it's cool enough just to carry, cut it into the shape desired and serve.
Tips:
You can substitute cow milk for coconut milk.
White sugar can be used in place of jaggery when making halwa.
