Are you craving a delicious sweet treat? Look no further! In this blog post, we will explore the step-by-step process of making the extremely tasty Palm Jaggery Halwa or Karupatti Halwa, a traditional dessert from Tamil Nadu. With just 1 tsp of ghee and the richness of coconut milk, this recipe is a delight for your taste buds.
Karupatti Halwa is known for its rich flavour, aroma, and cultural significance. It’s a staple at festive occasions, family gatherings, and special celebrations. The combination of palm jaggery, coconut milk, and minimal ghee creates a unique and delightful dessert.
As a lover of traditional Indian sweets, Karupatti Halwa holds a special place in my heart—and in my kitchen. This South Indian classic brings together the natural richness of palm jaggery (karupatti) and the creamy, velvety texture of coconut milk, creating a halwa that’s uniquely fragrant, earthy, and full of wholesome flavour. For me, the magic of Karupatti Halwa recipe is in its simplicity. It needs just a few ingredients to transform into something delicious. With each spoonful offering a hint of roasted cashews, a touch of cardamom, and the caramel-like sweetness of jaggery.
Karupatti Halwa is more than a dessert; it’s a cherished piece of South Indian culture and tradition. Palm Jaggery Halwa is special in Tamil culture, symbolizing warmth, generosity, and tradition. Using palm jaggery not only brings out its authentic taste but also makes it a healthier alternative to refined sugar. This ancient sweetener is packed with iron and minerals, making it an excellent ingredient for a guilt-free sweet. And the coconut milk! Oh, the richness it adds is incomparable. Combined with roasted rice flour, it creates a creamy, thick, and utterly irresistible halwa.
Give this recipe a try, and you’ll see just how satisfying homemade Karupatti Halwa can be. With a little practice, this simple yet soulful dessert might just become one of your favourites, too.
Traditional Karupatti Halwa Recipe
Ingredients
- 1/4 kg Palm Jaggery Karupatti
- 1 cup Water
- 1 tsp Ghee
- Few Cashews
- 3/4 cup Rice Flour
- 2 cups Coconut Milk
- 1/2 tsp Cardamom Powder
Instructions
- Dissolve palm jaggery in water over low heat, stirring until it melts completely. Strain the syrup to remove any impurities and set it aside.
- Roast cashews in ghee until golden and set them aside.
- In the same pan, roast the rice flour on low heat until it becomes aromatic.
- Turn off the flame and add coconut milk gradually, stirring continuously to avoid lumps.
- Add the prepared jaggery syrup to the coconut milk and rice flour mixture. Mix well, ensuring a smooth consistency.
- Turn the flame back on to low and cook the mixture, stirring continuously.
- Add cardamom powder and ghee in small portions, stirring until the halwa thickens and starts to leave the sides of the pan.
- Once the halwa reaches the desired consistency, mix in the roasted cashews and remove it from the heat.
- Transfer the halwa to a greased plate or bowl, level the surface, and allow it to cool slightly before serving.
Video
Notes
- Alternative Sweeteners: Palm jaggery can be substituted with regular jaggery, though the flavor will differ.
- Adjusting Sweetness: Taste the jaggery syrup before mixing it with the halwa. If you prefer less sweetness, reduce the amount slightly.
- Storage: Karupatti Halwa can be stored in an airtight container at room temperature for a day or in the refrigerator for a week. Warm it slightly before serving for a fresh taste.
- Coconut Milk Tip: Use freshly extracted coconut milk for an authentic and rich flavor. If using store-bought, ensure it’s of good quality and free of additives.
- Serving Suggestion: Serve the halwa warm or at room temperature as a dessert or an evening snack.
Step-by-Step Instructions for Karupatti Halwa Recipe
1. Prepare the Jaggery Syrup
- Take 1/4 kg of palm jaggery (karupatti) and crush it into smaller pieces for easy melting.
- Add 1 cup of water to a pan and dissolve the jaggery over low heat.
- Once fully dissolved, strain the syrup to remove any impurities. Set it aside.
2. Roast Cashews
- Heat 1 tsp of ghee in a pan and roast a few cashews until golden brown.
- Remove and set them aside for garnishing.
3. Roast the Rice Flour
- In the same pan, add 3/4 cup of rice flour to the leftover ghee.
- Roast it gently on low heat until it becomes aromatic.
4. Add Coconut Milk and Jaggery Syrup
- Turn off the flame and gradually add 2 cups of coconut milk to the roasted rice flour, stirring continuously to avoid lumps.
- Then, mix in the prepared palm jaggery syrup until fully combined.
5. Cook the Halwa
- Turn the flame back on and cook the mixture on low heat, stirring constantly to prevent sticking.
6. Flavor and Finish
- Add 1/2 tsp of cardamom powder for aroma and continue cooking until the halwa thickens and leaves the sides of the pan.
7. Garnish and Serve
Stir in the roasted cashews and 1 tsp of ghee for added richness.
- Transfer the halwa to a greased plate or bowl, flatten it evenly, and let it cool.
- Slice the karupatti halwa into pieces or serve warm as desired.
Enjoy the authentic taste of traditional Palm Jaggery Halwa / Karupatti Halwa—a rich and wholesome dessert!
Tips for Making Karupatti Halwa
- Roasting Rice Flour: Ensure the rice flour is roasted on low heat until it releases a mild aroma. This enhances the flavor and avoids any raw taste in the halwa.
- Lump-Free Mixing: When adding coconut milk to the roasted rice flour, stir continuously to achieve a smooth mixture without lumps.
- Jaggery Selection: Use high-quality, clean palm jaggery for the best flavor. If the jaggery has impurities, straining the syrup is essential.
- Consistency Check: Cook the halwa until it thickens and starts leaving the sides of the pan. Overcooking may make it too dry, while undercooking can leave it sticky.
- Custom Garnishing: Add more roasted nuts like almonds or even raisins for an extra crunch and flavor boost.
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