Rice Jaggery Halwa

Looking for a healthy dessert? Try this South Indian rice jaggery halwa, made with minimal ingredients. Unlike traditional sweets, it does not contain ghee, nuts, dairy, or gluten.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: pieces

Calories: 261kcal

Author: Geetha

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

Get Recipe Ingredients

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 consistency
½+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

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.

Nutrition