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Thengapapal Chertha Ari Halva - Rice Halva with Coconut Milk

Ingredients of Thengapapal Chertha Ari Halva

Serves: 12

Halva with its west Asian antecedents is an impotant sweet dish for the Malabar Muslims. In fact, a key road in Calicut is called Sweetmeat Street (popularly known as SM street) after the halva shops that lined its sides once upon a time.

1 kg rice flour

2 litres coconut milk (1st extract)

2 kg sugar

½ tsp salt

2 tbsp ghee

4 white cardamoms, powdered

100 gms unsalted cashewnuts

100 gms sultanas (kishmish)

1 tsp rose-water

Method of Preparation of Thengapapal Chertha Ari Halva

  • Mix rice flour with coconut milk in a pan. Add sugar and salt, and cook, stirring continuously, till it has the consistency of a very thick porridge.
  • Stir in ghee, cardamom powder, cashewnuts and sultanas. Continue cooking and stirring till it begins to solidify.
  • Sprinkle in rose-water, mix well and remove from heat.
  • Spread on a flat greased tray, allow to cool and cut into squares.

 
Traditional Recipes of Kerala
  
 
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