How to make Elaneer Halwa Recipe
Elaneer Halwa is an exquisite sweet dish made of tender coconut popular in Kerala.
Elaneer Halwa Prelude :
Kerala is known not only for its backwaters, plantations, temples and its dance forms, but also for its coconuts. It is one of the huge producer of coconuts with coconut farms spread thorough out the state. The food is prepared using coconut oil in Kerala and lots of dishes are made with coconut oil, banana, tender coconut one such exquisite sweet dish is this 'Elaneer Halwa'.
How is Elaneer Halwa Made ?
This 'Elaneer Halwa' is made of rice flour, tender coconut, sugar and ghee, which makes the sweet more palatable and exemplary. The colour and texture of the Elaneer halwa is so attractive which makes it irresistible to eat.
Where is Elaneer Halwa Famous ?
The cities of cochin, Kozhikode, palghat, ettumanoor and Kollam in Kerala are well known for this `Elaneer Halwa`. From Kerala it slowly spread to other parts of India like Tamil Nadu, Andra Pradesh and Karnataka.
Ingredients Required To Make Elaneer Halwa
How To Make Elaneer Halwa
Take the tender coconut pulp and put it in a blender and blend it into a smooth paste.
Place a heavy bottomed kadai in the stove and keep it in high flame.
Once it is heated, add two spoons of coconut oil and when it starts heating, just add the blended tender coconut pulp to it and mix well.
Let it sauté for a minute and now you and two cups of tender coconut`s water to it.
At this stage, add a teaspoon of rice flour to it to get the desired consistency and adjust the flame to medium mode.
Stir it for a few seconds.
Cover it with a lid and allow it to cook for two minutes.
When it is cooked fully, just add the measured quantity of sugar to it and mix up well.
It will start dissolving and the halwa will get transparent.
At this juncture, slowly add the coconut oil little by little, while stirring simultaneously. Now you lower the flame.
It will start to thicken and after 5-8 minutes the oil will start oozing out to the sides of the 'kadai', which indicates that the halwa is being cooked completely. Let it remain in the stove in sim mode.
Place a small pan in the stove and add a tablespoon of ghee to it.
When it is heated, add the cashews to it and roast till golden brown.
Switch off the stove and pour it over the halwa and sprinkle some cardamom powder over it and mix everything well.
Serve it hot in a glass bowl or on a banana leaf.
Ingredients
Directions
Take the tender coconut pulp and put it in a blender and blend it into a smooth paste.
Place a heavy bottomed kadai in the stove and keep it in high flame.
Once it is heated, add two spoons of coconut oil and when it starts heating, just add the blended tender coconut pulp to it and mix well.
Let it sauté for a minute and now you and two cups of tender coconut`s water to it.
At this stage, add a teaspoon of rice flour to it to get the desired consistency and adjust the flame to medium mode.
Stir it for a few seconds.
Cover it with a lid and allow it to cook for two minutes.
When it is cooked fully, just add the measured quantity of sugar to it and mix up well.
It will start dissolving and the halwa will get transparent.
At this juncture, slowly add the coconut oil little by little, while stirring simultaneously. Now you lower the flame.
It will start to thicken and after 5-8 minutes the oil will start oozing out to the sides of the 'kadai', which indicates that the halwa is being cooked completely. Let it remain in the stove in sim mode.
Place a small pan in the stove and add a tablespoon of ghee to it.
When it is heated, add the cashews to it and roast till golden brown.
Switch off the stove and pour it over the halwa and sprinkle some cardamom powder over it and mix everything well.
Serve it hot in a glass bowl or on a banana leaf.