Skip to content
Mappillai Samba Halwa
Process of making:
- 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.
- You can substitute cow milk for coconut milk.
- White sugar can be used in place of jaggery when making halwa.
- Choosing a selection results in a full page refresh.