Traditional Kozhikodan Halwa/Kozhikode Halwa/Kerala Halwa
Who doesn't love a sweet and rubbery halwa? Especially true if you have visited Kozhikode and North Kerala. Kozhikode/Calicut has an entire street with stores selling colorful halwas. Locally called Aluva, it is a made from flour, sugar and lot of stirring to a sticky/rubbery consistency and the mouth watering smell of cooked sugar and coconut oil. This is the traditional way of making it.
- 2 cups of all purpose flour
- 4 cup of sugar
- 1 cup water
- 1 tsp cardamom seeds, crushed.
- 1.5 liter coconut oil(or vegetable oil)
- dry coconut slices(optional)
Mix the flour with 8 cups of water and leave it covered for a day. Remove the water from top and add make up the water again and leave it for one more day. Flour will start to ferment by this time. You may keep
it refrigerated on the second day to prevent over fermentation.
Remove the water form top and filter out any lumpy portions from the flour paste. Heat the oil to 350 degrees and keep it aside. Boil the sugar with 1 cup of water and add the flour paste and cardamom seeds. Stir everything together and add the hot oil. Stir continuously on medium/high heat until the halwa separates from oil and starts to sticks together. Continue stirring for two more minutes and transfer to a greased pan and add the coconut slices. Cool down and cut into desired size.
Don't worry about 1.5 liters of oil, it will separate out and can be reused later. Cooking in excess hot oil is a key step in getting the correct consistency and finishing it faster.
This recipe was inspired by "Flavours of India" show by Lakshmi Nair in Kairali TV. Thanks to Lakshmi Nair and Kairali TV crew.
Please check out our other versions of halwa below.