Looking for a healthy dessert? Try this South Indian parboiled rice jaggery halwa prepared with just 5 main ingredients. Unlike traditional sweets, it does not contain ghee, nuts, dairy, or gluten.
It is a perfect treat to indulge during special occasions, festivals or as a cozy treat to satisfy sweet tooth.
Ingredients
- Rice: I used parboiled rice but regular rice would work as well.
- Dal: Chana dal
- Sweetener: Jaggery
- Pantry Ingredients: Cardamom powder and desiccated coconut.
- Water: To grind rice and to cook chana dal.
See the recipe card for quantities.
Step by Step Instructions
Step 1: Place parboiled rice in a bowl and wash under tap water 2-3 times until water runs clear.
Step 2: Now, soak rice in sufficient water for 4 hours.
Step 3: After 3.5 hours, place chana dal in a bowl and wash until water runs clear.
Step 4: Soak it in water for 30 minutes.
Step 5: After 30 minutes, drain water from the dal and put it in the pressure cooker.
Step 6: Add half a cup of water and pressure cook for 2 whistles until dal is cooked but not mushy.
Step 7: Meanwhile, drain water from the rice and add it to a mixer jar.
Step 8: Add one to two cups of water gradually and grind it to a smooth paste. Set it aside to use later.
Step 9: Once the dal is cooked and the pressure is completely settled, remove the whistle and take the lid off the cooker.
Step 10: Transfer the dal to a wide steel pan, add a glass of water and bring it to a boil over medium heat.
Meanwhile, add a cup of water to ground rice to make rice paste to a flowing consistency.
Step 11: Now reduce the heat to the lowest setting and pour freshly ground rice paste slowly while stirring continuously with the other hand to avoid lumps.
Step 12: Increase the heat slightly and cook the mixture stirring continuously until it starts to thicken.
Step 13: Now, add jaggery and mix well until well combined.
Step 14: Continue cooking stirring continuously until the mixture thickens and starts to leave the pan.
Step 15: Add desiccated coconut and mix well.
Step 16: To check the right consistency, take a pinch of the mixture and roll it into a ball. The halwa mixture should not stick to your palm if it’s the right consistency.
Step 17: Grease the pan with coconut oil.
Step 18: Transfer the halwa mixture to a greased dish. Spread it evenly and smooth out the top layer with a spatula.
Let it set for 2-3 hours.
Step 19: Put the dish upside down on a wooden board or a tray.
Step 20: Tap on top of the dish to help unmould the halwa.
Step 21: Gently take the dish off the wooden board/tray.
Step 22: Cut halwa into your desired shape.
Cut the halwa into desired shapes and enjoy.
Storage
This halwa keeps good for up to 3 days if stored properly in the fridge in a dry airtight container.
Tips and Tricks
Slow Cooking: Cook the halwa on medium to low heat, stirring constantly. This prevents burning and helps achieve a rich, deep flavour.
Soaking Time: Ensure you soak the rice for at least 4 hours to get smooth texture.
Pressure Cooking Time: The number of whistles you have to cook chana dal may vary depending on the quality of the dal and the duration the dal has been soaked.
Cooking Chana Dal: Cook chana dal just until its soft but not mushy.
Related
Looking for other Indian dessert recipes? Try these:
More Parboiled Rice Recipes
KEEP IN TOUCH
Do let me know if you try this parboiled rice jaggery halwa recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
Rice Jaggery Halwa
Equipment
- 1 Pressure Cooker
- 1 Heavy Bottom Steel Pan
- 1 Spoon
- 1 Baking Pan
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 1 Cup Parboiled Rice
- 2 Tablespoon Chana Dal
- ¾ Cup Jaggery
- 1 Cup Desiccated Coconut
- 1 Teaspoon Cardamom Powder
- ½+2+1+1 Cups Water
Instructions
- Place parboiled rice in a bowl and wash under tap water 2-3 times until water runs clear.1 Cup Parboiled Rice
- Now, soak rice in sufficient water for 4 hours.
- After 3.5 hours, place chana dal in a bowl and wash until water runs clear.2 Tablespoon Chana Dal
- Soak it in water for 30 minutes.
- After 30 minutes, drain water from the dal and put it in the pressure cooker.
- Add half a cup of water and pressure cook for 2 whistles until dal is cooked but not mushy.½+2+1+1 Cups Water
- Meanwhile, drain water from the rice and add it to a mixer jar.
- Add one to two glasses of water gradually and grind it to a smooth paste. Set it aside to use later.½+2+1+1 Cups Water
- Once the dal is cooked and the pressure is completely settled, remove the whistle and take the lid off the cooker.
- Transfer the dal to a wide steel pan, add a glass of water and bring it to a boil over medium heat.½+2+1+1 Cups Water
- Add a glass of water to make rice paste to a flowing consistency½+2+1+1 Cups Water
- Now reduce the heat to the lowest setting and pour freshly ground rice paste slowly while stirring continuously with the other hand to avoid lumps.
- Increase the heat slightly and cook the mixture stirring continuously until it starts to thicken.
- Now, add jaggery and mix well until well combined.¾ Cup Jaggery
- Continue cooking stirring continuously until the mixture thickens and starts to leave the pan.
- Add desiccated coconut, cardamom powder and mix well.1 Cup Desiccated Coconut, 1 Teaspoon Cardamom Powder
- To check the right consistency, take a pinch of the mixture and roll it into a ball. The halwa mixture should not stick to your palm if it's the right consistency.
- Grease the pan with coconut oil.
- Transfer the halwa mixture to a greased dish. Spread it evenly and smooth out the top layer with a spatula.
- Let it set for 2-3 hours.
- Put the dish upside down on a wooden board or a tray.
- Tap on top of the dish to help unmould the halwa.
- Gently take the dish off the wooden board/tray.
- Cut halwa into your desired shape.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
