Video guide for making Kerala's special karutta halwa or black halwa

Preparation Time: 5 hours

Cooking time: 1 hour 15 minutes

Serves: 30



300 gms wheat flour

750 gms jaggery (black jaggery)

700 ml coconut milk

2 tbsp of white flour(all-purpose flour)

¼ cup of sago (soaked in water for 3 hours)

50 gms of cashew (chopped)

¼ tsp of vanilla essence

400 ml water (to soak the dough)

½ tsp of cardamom powder

150 gms ghee or clarified butter


Step: 1

Add wheat flour to a bowl. Also, add water and knead the flour well to make a sticky dough.

Step: 2

Then add water into the bowl without disturbing the dough ball till the dough is fully immersed in it. Cover and keep it for an hour.

Step: 3

An hour later, squeeze the dough, repeatedly, with your hands in the same water to make the wheat milk. 

Step: 4

Strain the wheat milk using a strainer at least twice to remove the residue. Cover and set the wheat milk aside for at least 3 to 4 hours to settle down, then decant the clear liquid from the top.

Step: 5

Mix two tablespoons of white flour with 100ml of coconut milk and add it to the wheat milk.

Step: 6

Grind the soaked sago with 100 ml of coconut milk in a blender, then add it to wheat milk. Also, add 500 ml of thick coconut milk to the wheat milk. Mix well.

Step: 7

Heat a deep pan and pour the filtered jaggery syrup. Then add the wheat-coconut milk mixture to it and stir well.

Step: 8

Continue stirring over a high flame until the mixture starts thickening. Then lower the flame to medium and continue stirring.

Step: 9

When the mix becomes thick, add clarified butter in small quantities.

Step: 10

After about 45 minutes of stirring, add ½ teaspoon of cardamom powder and ¼ tsp of vanilla essence. Also, add the chopped cashew nuts. 

Step: 11

Stir continuously on a medium flame for another 15 to 30 minutes until the mixture forms a soft ball, and the clarified butter separates.

Step: 12

Switch off the flame and pour the halwa into a greased tray. Flatten it with a spatula or a small bowl and allow it to cool. 

Super delicious "karutta halwa" is ready. 


You can add a pinch of salt, but it is optional. The salt enhances the sweetness and gives a nice flavour to the dish.

Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.

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