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    Home » Palm Jaggery Halwa / Karupatti Halwa

    Palm Jaggery Halwa / Karupatti Halwa

    May 10, 2017 By Anlet Prince 11 Comments

    Palm Jaggery Halwa / Karupatti Halwa is a delicious south indian dessert. When i was looking at the blogging marathon themes Palm Jaggery Halwa / Karupatti Halwa is the first thing that came to my mind. This is one of the desserts that my little girl enjoys eating. It just slips into your throat. Cant stop eating and wanting more of it. The exquisite sweetness of the Palm jaggery with the velvety smooth and soft texture of the halwa is simply awesome. Good quality ghee is very important to give halwa its character and that traditional and ancient appeal. You can serve this plain or garnished with toasted nuts of your choice.

    Palm Jaggery Halwa / Karupatti Halwa

    Palm Jaggery Halwa, Karupatti Halwa
    Print Recipe
    5 from 4 votes

    Palm Jaggery Halwa / Karupatti Halwa

    Palm Jaggery Halwa / Karupatti Halwa is a Healthy and Delicious Dessert.
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Dessert
    Cuisine: Indian
    Servings: 12

    Ingredients

    • 3 Tablespoon Ghee/Clarified Butter
    • ¾ Cup Wheat Flour or Rice Flour
    • Water – ¾ Cup for mixing flour
    • Water – 1 cup for mixing jaggery
    • Salt – a pinch
    • 1 Cup Thin Coconut Milk
    • ¾ Cup Palm Jaggery
    • ¼ Teaspoon Cardamom Powder or Rose water
    • Nuts for Garnishing

    Instructions

    • Add water and Jaggery into a Wok and heat them.
    • Heat until all the jaggery dissolves. Cool it completely. Strain for any impurities. Set it aside.
    • I have taken rice flour. Add in water and a pinch of salt and mix them without any lumps into a watery liquid. 
    • Heat 2 tablespoon ghee in a wok and add in the rice flour mixture.
    • Keep heating it. When it starts thickening add in the coconut milk. Keep heating until it reaches a pasty consistency. 
    • Now add in the jaggery water. Keep stirring and mix them without any lumps.
    • When the mixture starts thickening add in the remaining ghee and rose water or cardamom. Keep cooking in low flame until it reaches the halwa consistency and it comes up without sticking to the wok.
    •  Add in chopped nuts and mix them gently. Now switch off the flame.
    • Grease another plate and pour the halwa mixture into the greased plate. Allow it to settle down. It thickens as it cools down. 
    • Slice the into desired shapes.

    Notes

    • The Sweetness and the Color of the Halwa completely depends on the type of the jaggery used.
    • Be generous with ghee as it is the key ingredient in making smooth halwa.
    • The halwa thickens when it cools down.

    Palm Jaggery Halwa, Karupatti Halwa

    Step by Step Photos on how to make Palm Jaggery Halwa / Karupatti Halwa

    1. Add water and Jaggery into a Wok and heat them.Palm Jaggery Halwa
    2. Heat until all the jaggery dissolves. Cool it completely. Strain for any impurities. Set it aside.Palm Jaggery Halwa
    3. I have taken rice flour. Add in water and a pinch of salt and mix them without any lumps into a watery liquid. Heat 2 tablespoon ghee in a wok and add in the rice flour mixture.Palm Jaggery Halwa
    4. Keep heating it. When it starts thickening add in the coconut milk. Keep heating until it reaches a pasty consistency. Now add in the jaggery water.Palm Jaggery Halwa
    5. Keep stirring and mix them without any lumps.Palm Jaggery Halwa
    6. When the mixture starts thickening add in the remaining ghee and rose water or cardamom. Keep cooking in low flame until it reaches the halwa consistency and it comes up without sticking to the wok. Add in chopped nuts and mix them gently. Now switch off the flame.Palm Jaggery Halwa
    7. Grease another plate and pour the halwa mixture into the greased plate. Allow it to settle down. It thickens as it cools down. Palm Jaggery Halwa
    8. Slice the into desired shapes.Palm Jaggery Halwa
    9. Garnish them with nuts and serve them.Palm Jaggery Halwa, karupatti Halwa

    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#76

    This is for Srivalli's Kid's Delight event, guest hosted by Sandhya, themed on Family Recipes.

    « Pudalangai Poriyal / Snake Gourd Stir Fry
    Drumstick Blossom Pakoda / Murungai Poo Pakoda »

    Reader Interactions

    Comments

    1. Zerin says

      May 10, 2017 at 1:18 pm

      Looks like sharkara payasam squares!!! Yummm.....

      Reply
    2. visala says

      May 10, 2017 at 8:59 pm

      Nice, easy recipe ..Thanks for sharing with us..

      Reply
    3. Srivalli says

      May 11, 2017 at 11:47 am

      That halwa surely looks so inviting..very nice method of using palm jaggery. Those squares look nicely done.

      Reply
    4. Priya Suresh says

      May 15, 2017 at 4:03 pm

      How beautiful and delicious this halwa looks, and love that addition of palm jaggery.

      Reply
    5. harini says

      May 16, 2017 at 12:33 am

      Very tempting halwa platter there.

      Reply
    6. Gayathri Kumar says

      May 17, 2017 at 5:45 am

      Palm jaggery is so flavourful and I am sure these halwa must have tasted out of the world..

      Reply
    7. Priya srinivasan says

      May 22, 2017 at 3:08 am

      I have a big pack of karupatti, looking for interesting recipes, this looks perfect! Will try and let you know!

      Reply
    8. Chef Mireille says

      May 25, 2017 at 3:34 am

      what a decadent looking treat!

      Reply
    9. Pavani says

      June 01, 2017 at 1:25 am

      That is such a traditional and delicious looking treat.

      Reply
    10. Smruti@HerbivoreCucina says

      June 07, 2017 at 1:28 am

      Such a lovely sweet recipe!! Loved this one!

      Reply

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    Hi, I'm Anlet Prince! It gives me tremendous joy and satisfaction when I cook varieties of food and feed my family and friends. It’s an awesome thing. Food is an integral part of our lives. Cooking is a very basic life skill that every individual can easily learn.

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