Karupatti halwa recipe also known as palm jaggery halwa is a delicious halwa made with coconut milk, palm jaggery, rice flour and ghee. This traditional sweet is easy to make at home with simple ingredients and has a soft texture that melts in your mouth. Learn how to make this instant karupatti halwa with step by step pictures.
Karupatti Halwa Recipe
I wanted to make this halwa for a very long time. I made it few weeks back, the version which I made is a instant version using rice flour. This halwa was rich and it was pretty easy to make as well. All you need is follow few steps and you will get perfect halwa each time.
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About Palm Jaggery Halwa
Halwa is one of those sweets that is hard to resist especially my fruit halwa, muscoth halwa. This Karupatti halwa is a traditional sweet from Tirunelveli that is made with palm jaggery. It is a little different from the usual halwa varieties and is a must try if you enjoy traditional South Indian sweets.
I first tasted karupatti halwa during one of our trips when we stopped at the famous Aladipattiyan karupatti coffee house for a quick break. While checking out their live menu counter, the karupatti halwa caught my attention, so I decided to try it.
I loved it from the very first bite and wanted another bowl. Ever since then, I have wanted to recreate it at home, but with an easier method that doesn’t take too much time or effort.
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Traditional karupatti halwa involves extracting wheat milk, which can be quite time consuming. So, for this instant version, I have used rice flour instead of wheat milk to make the process quicker and much easier to prepare.
The palm jaggery gives this halwa the colour and the coconut taste. while ghee helps bring everything together into a soft, smooth halwa.
Ingredients
- Palm sugar : Palm sugar also known as karupatti is used to sweeten the halwa.
- Water : Water used to dissolve the palm sugar and prepare the syrup.
- Coconut milk : Coconut milk is used to thicken and cook the halwa. It adds coconut flavour.
- Rice flour : Rice flour is the main ingredient that helps thicken the halwa.
- Ghee : Ghee adds flavour.
- Garnishing : For garnishing, I have used cashew nuts and kishmish.
- Cardamom powder : Cardamom powder adds a warm aroma.
Step by Step Pictures
Pre-preparation
1)Grease a pan in which you are setting the halwa with ghee and set aside.
2)Heat 2 tablespoon of ghee in a pan, add in cashews and fry until golden.
3)Add in sultanas and fry till golden. Set aside.
Rice flour paste
4)Now take rice flour in a bowl, add coconut milk.
5)mix well until there is no lumps. Set aside.
Palm jaggery syrup
6)Take palm jaggery and water in a sauce pan and melt gently until all the palm jaggery is melted completely. Now pour this through a strainer and remove all the impurities. Take the melted palm jaggery syrup in a nonstick pan. Bring it to a full boil.
Make halwa
7)Once the palm jaggery syrup boils, Add rice flour coconut milk mixture into this and mix well.
8)Keep cooking and mixing till everything starts to thicken.
9)As it thickens, keep mixing. Cook for 15 minutes on medium heat until the mixture thickens.
10)Now add ghee little by little and keep cooking, it will thicken more and get halwa like consistency.
11)At a point the mix will get really thick.
12)Add ghee little at a time and mix well.
13)Now you can see the coconut oil from the coconut milk will start to separate.
14)Once it reaches this stage. Add in ground cardamom and the fried cashews and kishmish. Mix well.
15)Now the halwa is ready.
16)Now pour this in a greased pan and spread evenly. Leave it to set for 2 to 3 hours at room temperature or place it in fridge for few minutes to firm up.
17)Once it is firmed, gently remove from the mould. Slice into pieces.
18)Enjoy.
Expert Tips
Use good quality – Use good quality palm jaggery for the best taste, flavour. The quality of the jaggery makes a big difference in this halwa. Use fresh coconut milk for a richer taste. If using store bought coconut milk, choose an unsweetened variety.
Keep mixing – Once you add the rice flour mixture to the boiling jaggery syrup, keep stirring continuously. This prevents lumps and stops the mixture from sticking to the bottom.
Storage – Allow the karupatti halwa to cool completely and store it in an airtight container. It can be refrigerated for 2 to 3 days. You can warm them slightly before serving. Since this recipe uses coconut milk, avoid keeping it outside for long.
Serving – Serve karupatti halwa as an evening snack along with a hot pakora, vadai, bajji or mixture.
FAQ
Q. Can I use regular jaggery instead of palm jaggery ?
Yes, you can use regular jaggery, but the taste and color will be different. Palm jaggery gives this halwa its unique flavour.
Q. Why is my karupatti halwa lumpy ?
This usually happens when the rice flour is not mixed properly with coconut milk. Always prepare a smooth mixture before adding it to the jaggery syrup.
Q. Can I use store bought coconut milk ?
Yes, you can use store bought coconut milk. Make sure it is unsweetened, as the palm jaggery already provides enough sweetness.
📖 Get Recipe
Instant Karupatti Halwa Recipe (Palm Jaggery Halwa)
Karupatti halwa recipe also known as palm jaggery halwa is a delicious halwa made with coconut milk, palm jaggery, rice flour and ghee. This traditional sweet is easy to make at home with simple ingredients and has a soft texture that melts in your mouth. Learn how to make this instant karupatti halwa with step by step pictures.
Nutrition
Nutrition Facts
Instant Karupatti Halwa Recipe (Palm Jaggery Halwa)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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