Monday, January 14, 2019

Kabbina Haalu Halwa/ Karumbu Charu Halwa - Sugar Cane Juice Halwa

Wishing you a very Happy Makara Sankranti / Thai Pongal with a special sweet for the occasion. An unprocessed, unrefined version of the indispensable produce of the season is used to sweeten this Halwa. Kabbina Haalu in Kannada and Karumbu Charu in Tamil is nothing but Sugar Cane juice enjoyed during the season. Wheat flour, Sugar Cane juice and ghee combine together lending a soft, smooth and slippery texture to the 'melt in the mouth' Halwa. 


Sugar Cane juice - 5 cups
Wheat flour - 1 cup
Ghee - 1/2 cup
Cardamom powder - 1 pinch
Ghee fried raisins and cashew nuts - for garnishing
1. Boil the sugar cane juice in a sauce pan.
2. When the juice starts foaming a scum will start forming on top. Remove it using a spoon or ladle.

3. Let the juice continue to boil on low flame.
4. On the second burner heat 3/4s of the ghee in a thick bottomed vessel.
5. Add the wheat flour and fry till it turns reddish in colour emanating a very pleasant aroma. You will see ghee oozing out from the fried flour.

6. Now gently add the boiling Sugar Cane juice to the fried flour stirring all the time so that no lumps are formed.

7. Keep stirring to avoid lumps as the flour will cook and thicken very fast.
8. Cook till the Halwa comes together in a ball.

9. Add the remaining ghee and cardamom powder and stir well.
10. Pour the Halwa on to a greased plate.
11. Sprinkle the ghee fried raisins and cashew nuts on top and lightly press them on to the Halwa using a spatula. 

Enjoy the Kabbina Haalu Halwa/ Karumbu Charu Halwa while it is still warm and dripping with melted ghee. 

It can be refrigerated for two or three days. Microwave the Halwa every time you want to relish a piece or two.

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