bindi halwa
Ingredients:
400 grams of jaggery
1.5 cups of rice
Coconut oil
700 grams of halwa (500 grams suggested for two plates)
2 grated coconuts
Half a tablespoon of cardamom powder
Preparation
Melt 400 grams of jaggery with a little water to create a syrup, then strain and set aside .Fry 1.5 cups of rice in coconut oil until they turn reddish-brown . Gradually incorporate the fried rice later to achieve the desired consistency .Melt 700 grams of halwa (or 500 grams for two plates) in a large uruli (a traditional cooking vessel) [01:29]. Stir the halwa continuously over low heat until it melts, then add the jaggery syrup .Mix the halwa and jaggery syrup thoroughly until well combined .Add two grated coconuts to the mixture, and continue cooking with constant stirring over low flame to ensure a good consistency .Add half a tablespoon of cardamom powder for flavor . Gradually mix in the fried rice after turning off the flame, adjusting the amount to reach the desired thickness .Transfer the halwa to greased trays, shape it, and allow it to cool before cutting it into pieces.
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