Akkaravadisal

Method

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   About halwa: Halwa is a dense, fudgy sweet made by slow-cooking rice kheer Karnataka style in ghee. Offered as temple prasad and served at festivals. Famous in All Karnataka. Karnataka rice kheer with jaggery and cardamom Offered as prasad during Festivals.

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   Prepare rice kheer Karnataka style: Wash and soak raw rice 30 minutes.

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   Heat ghee: Heat 3 tablespoons ghee in a heavy-bottomed kadai on medium heat.

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   Begin cooking: Add prepared rice kheer Karnataka style to hot ghee. Stir continuously to coat. The mixture will look loose initially.

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   Add sugar: Add 3/4 cup sugar and 1/4 cup water. Stir until dissolved. Reduce to medium-low.

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   Cook with patience: Cook on medium-low, stirring continuously, for 20 to 35 minutes. Will progress: watery ? thick paste ? pulling away from sides. Never stop stirring.

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   Watch for colour: Halwa darkens as sugars caramelise — this deepening colour means the flavour is developing beautifully.

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   Ghee separation: Halwa is nearly ready when ghee separates visibly around the edges.

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   Add flavourings: Add 1/2 teaspoon cardamom powder and saffron soaked in 2 tablespoons warm milk. Stir in fried cashews.

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    Consistency test: Press a small amount between thumb and forefinger — it should not stick and should hold its shape.

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    Serve: Serve warm. Press into a greased tray and cut into squares, or serve directly. Keeps at room temperature 2 days.