- The flour has to be fermented before using. For that, cover the flour with water, cover it and leave it for a day. The next day, remove the water slowly. Again add water to cover the flour and leave it aside for one more day. The next day the flour would have fermented. Refrigerating can prevent over fermenting. Discard water and take only the flour paste.
- Heat 1 tbsp of ghee in a pan and fry the coconut slices until they turn brown. Remove from the pan.
- Now add 1 tbsp of ghee and first add the raisins and saute for a few seconds. Add the cashew nuts and saute until cashew nuts become light brown in color. Remove from the pan.
- Remove the skin of the cardamoms and crush the seeds.
- Heat the coconut oil to 350 degrees and keep it ready. The full 1.5 liters of coconut oil will not be absorbed in the halwa. To get the perfect taste and texture, we need to use so much oil. Actually a good amount of the oil will be oozed out which you can recollect and reuse.
- Now in a big pan mix water to the sugar and boil till the sugar dissolves. Add the food color and mix.
- Add the flour paste and stir well without any lumps.
- Add the hot oil.
- Reduce the flame to medium high.
- Add the crushed cardamom seeds and continue cooking and stirring continuously. The halwa will become thicker and thicker and stirring will become difficult. Don’t stop stirring.
- Cook and stir till the oil oozes on the sides of the pan and the halwa leaves the sides of the pan and become a whole mass.
- Add the fried raisins, cashew nuts and coconut slices and mix well. Continue stirring for 2-3 minutes.
- Now grease a tray and pour the halwa into. When the halwa becomes cool, cut into desired sizes and enjoy the delicious Kozhikodan halwa.