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Preparation Time : 1440
Cook Time : 30
Total Time : 1470
Sugar 4 cups
Flour 2 cups
Water 1 cups
Coconut oil 2 litre
ry coconut slices well chopped 1/2 cups
Crushed cardamom seeds 2 tsp
First what we have to do is ferment the flour so for this mix the flour with about 7 glass of water and keep it for one day and cover it properly.
Next day you may take out extra water you will see that flour have started fermenting and add some more water which will start more fermentation after that you can keep it in fridge to prevent over fermentation.
Heat the oil over 350 degrees and keep aside after that boil the sugar in another pan with water and then add flour paste with cardamon .
Stir the paste well so that everything gets mixed up.
Now add oil paste and keep stirring it at medium heat. You will see that the paste will get more thick and thick leaving oil extra oil aside.
Keep this process for 3-4 minutes in medium heat.
After that put the thick flour paste in another pan to cool down and also add some chopped grated coconut on it. Let it cool
Slice them into pieces of you choice and enjoy the Kozhikodan Halwa
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