When we visited Guruvayor i saw lot of halwa shops. I have heard a lot about Plantain (yetha pazham or nendram pazham) halva, that's famous in kerala. so we were searching for a good place to buy this . That's when we came across halwas in different colour. and one particular halwa was black and was told by shop keeper that its called karupu aluwa(meaning black halwa)and actual ingredient was rice. I couldn't under stand how they made halwa with rice.,since rice does not have this sticky nature..After coming  back from India i had forgotten about this till i came across this video in YouTube . And fortunately i had a chance to try this when we had a guest and the out come was good .. liked by this person and my husband. Only thing i felt was it was too sweet.One more thing that i have to mention here is i did not use karupatti as mentioned in the video, which has given the black colour but i used ordinary jaggery,and i used brown rice instead of the one mentioned in the video and also used coconut oil instead of ghee.umm... and also amount of coconut used was also less.
Rice - 1/2 cup(i used brown rice)
Coconut-1/4 cup
Jaggery-2 cubes
Milk-3/4 cup
Water-1 cup
Coconut oil- approximately 1/2 cup to 3/4 cup
Cashew or Almond - to decorate.

  1. Wash and soak rice for 2 hrs.
  2. Add grated coconut to soaked rice and grind to a paste using milk and keep it aside.(consistency will be like dosa batter)
  3. Heat a heavy bottomed pan and add water and grated jaggery and melt.(strain it if needed)
  4. When jaggery syrup starts boiling well add the ground rice paste and cook.(Add coconut oil 2 tbs once in a while and keep stirring.)
  5. When the paste starts becoming thick and leaves the sides of the pan and lets out the oil ...it will look like this

    6.Remove from flame and pour this on a greased plate  and decorate with nuts and let it cool.
    7.Cut it to desired shape and serve this tasty sweet.


  1. This is delicious, Ambika! Very new recipe to me..If I use Ghee, should I use the same quantity as the coconut oil?

    1. Thanks sandya. Not necessary sandya. it depends on the rice and pan we use. some variety may need little less and also if using non stick pan u will need less ghee.

  2. Yummy Ambika...Sure going to try it out

  3. nice and looks tasty http://t.co/Pnc4VRB8z6



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