Kozhikodan Halwa
Veg
The legendary wheat halwa of Kozhikode (Calicut) — made from wheat starch cooked in coconut oil with jaggery, ghee, cashews, and cardamom until it reaches a dense, glossy, translucent consistency. Shops in Kozhikode's SM Street have been making this for generations, and it remains the city's most celebrated sweet.
Cuisines
Kerala
Kerala Christian
Malabar
Best for
Snacks
Dessert
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | all-purpose flour |
| 1 cup | sugar |
| 1/2 cup | ghee |
| 2 cups | water |
| 1/4 teaspoon | cardamom powder |
| 1/4 cup | cashew nuts |
| 1/4 cup | raisins |
| 1/4 teaspoon | salt |
| 1 pinch | saffron strands |
| 1/2 teaspoon | vanilla essence |
Instructions
- 1 Mix the all-purpose flour with 2 cups of water to form a smooth batter without lumps.
- 2 In a heavy-bottomed pan, heat the ghee and fry the cashew nuts until golden brown, then remove and set aside.
- 3 In the same ghee, fry the raisins until they puff up, then remove and set aside.
- 4 Add the sugar to the remaining ghee in the pan and stir until it dissolves completely.
- 5 Add the flour batter to the sugar mixture, stirring continuously to avoid lumps.
- 6 Continue to stir over medium heat until the mixture thickens and starts to leave the sides of the pan.
- 7 Add the cardamom powder, saffron strands, vanilla essence, and salt, and mix well.
- 8 Stir in the fried cashew nuts and raisins.
- 9 Continue cooking while stirring until the halwa becomes glossy and starts to leave the sides of the pan.
- 10 Transfer the halwa to a greased plate or tray and let it cool before slicing.
Tips
For a richer flavor, you can add a tablespoon of coconut milk while cooking.