Kavuni Arisi Halwa Recipe (Black Rice Halwa)
A deliciously satiating halwa with black rice and coconut milk
Kavuni Arisi Halwa or Black Rice Halwa is a traditional halwa recipe prepared by constant stirring of black rice paste in coconut milk and made richer by adding ghee. This is also called as dhol dhol or dodol in Anglo Indian cuisine, which is prepared for Christmas.
Black Rice or Kavuni Arisi is cultivated in northeastern and southern parts in India. Black rice also known as Forbidden Rice is a deep coloured because of the presence of a powerful antioxidant called anthocyanin making this variety of rice the revered amongst all rice varieties. It is difficult to cultivate as the yield is low but because of its nutrient dense properties, it has gained popularity to the level of a superfood. Black rice has been popular in Asia for thousands of years but has been kept out of reach of common folks, only being made available to royalty. In this age, black rice is available in any specialty food stores, so please go ahead and include black rice in your diet to take advantage of all the nutrition it can offer.
If you like this recipe, here are a few more Halwa Recipes
- 1 cup Black Rice
- 2 cups Fresh coconut , grated
- 1 cup Jaggery , powdered
- 1/4 cup Ghee
How to make Kavuni Arisi Halwa Recipe (Black Rice Halwa)
To begin making Kavuni Arisi Halwa, wash and soak black rice overnight. Add the soaked rice to mixer along with little water and grind into paste. You can also use black rice flour, if its available.
In a separate mixer jar add grated coconut along with a little water and extract thick coconut milk from this pulp. Add the coconut back to the mixer and add some more water. Grind for a minute and now extract the thin coconut milk. Keep aside.
Heat a heavy bottomed pan, add the powdered jaggery and thin coconut milk to it. Mix until jaggery dissolves.
Once it starts boiling, reduce the flame and add black rice paste. Keep stirring until it thickens like a porridge.
Once it thickens, add the thick coconut milk and cook on a medium flame stirring continuously until it starts coming together like halwa.
Add ghee little by little and keep cooking until the ghee incorporates into the halwa and comes out leaving sides of the pan. The halwa becomes darker as it gets thicker.
Once the halwa comes together like a whole mass, remove the pan from the flame and pour into greased plate.
Allow it to cool and cut into squares.