maravalli kizhanghu halwa or tapioca halwa or yucca halwa - finger-licking sweet recipe that gave me the wonderful result on the first try itself. I have seen some making this halwa recipe using the milk extract from maravalli kizhanghu. But I love this version as I found some crunchiness in tasting the halwa. This is maravalli kizhanghu season so don't miss to try out this recipe. I already posted kerala kappa (steamed maravalli kizhanghu) check that also.
Here are some halwa recipes you like.
Can we add oil instead of ghee?
Yes, we can add. I have seen adding coconut oil in Kerala. While I check this yucca halwa recipe, I have seen many added ghee + groundnut oil or ghee +vanaspathi. But I won't recommend adding vanaspati. You can try coconut oil or groundnut oil.
Video recipe for tapioca halwa:
how to make maravalli kizhanghu halwa :
- Wash maravalli kizhanghu to remove soil, chop into pieces.
- Remove the outer skin as in the picture and video. Cut into pieces and remove the thick strand in the center.
- Shred the kizhanghu using a peeler.
- Heat a strong bottomed wok. Add some ghee, roast cashews, and keep them aside.
- In the same pan, add some more ghee, add 1 cup of shredded maravalli kizhanghu.
- Saute in low flame till it becomes half cooked.
- Add 2 cups of milk to it and mix without any lumps.
- Keep stirring without sticking at the bottom.
- After the mixture starts thickening, add sugar and mix.
- After the sugar gets dissolved, add food color if needed.
- With continuous stirring, add cardamom powder and roasted cashews.
- Add some more ghee in batches and keep stir.
- Do it until it reaches halwa consistency and the ghee starts leaving on sides.
- Once done, serve hot garnishing with cashews.
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