Make Kozhikode Halwa To Celebrate India's First UNESCO City Of Literature

By Krati Purwar June 24, 2024

[{"selector":"#anim-5f2dd4b2-a872-42b9-b09a-ec9b715d2f4e [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(0%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-2f77fc19-6129-4b98-9050-1bd0ea089071","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-e4ec7aac-19f4-49c3-a8bc-c3faa06d259d","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Any celebration is incomplete without sweets. As Kozhikode received the UNESCO ‘City of Literature’ title on June 23, 2024, it is time to honour the culture and culinary heritage of the coastal city by making Kozhikode Halwa. Here is the recipe.

Ingredients

[{"selector":"#anim-e1d017a8-81b9-441b-91a0-f4878afc68ff [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-708135c6-cc88-4362-b736-72351fb30894","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f703235e-8ddc-4922-9842-efb094eaeb36","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9f7e4b6d-06cf-4692-abd9-2ead28c6c491","keyframes":{"transform":["translate3d(0px, 174.61111%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 1.5 litres of coconut oil 6 cardamom pods 2 cups all-purpose flour 2 tbsp dry coconut A pinch of saffron 50 grams cashews 2 cups water 4 cups sugar

Step 1

[{"selector":"#anim-1138e280-c031-4168-a704-ca208429c832 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-7.105427357601002e-15%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-2cbfa683-eae7-4a45-8785-8c349bc0a2b3","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1f78efeb-79bd-4d80-baa7-d125294bc773","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f97f2a7c-2443-4f15-a227-778cae1721c0","keyframes":{"transform":["translate3d(0px, 304.09920%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Pour water into all-purpose flour or maida and make a paste of it. Let it ferment for a few hours.

Step 2

[{"selector":"#anim-8a13e593-1628-417a-ac47-47fbed8e226f [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-98e35a3b-0f19-4beb-b9e8-656c5fb3c1c6","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-787e98e4-5e59-4812-8b6a-20adbf05ace4","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4258e283-f88f-4049-b3ad-7e7b1a2b4fce","keyframes":{"transform":["translate3d(0px, 391.52791%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] In a saucepan, prepare the sugar syrup. Allow it to cool off for a bit.

Step 3

[{"selector":"#anim-1fd82aee-edb5-4e3f-b010-b868c60f2a17 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-bdd6862d-8c11-4db7-a497-d9ba0dfaa283","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-fbb9714f-a773-4323-ac88-9e3e1c85ff1d","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2d393bba-e36b-4bf3-be53-cad5860cb6a6","keyframes":{"transform":["translate3d(0px, 304.09920%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Add maida paste and saffron to the syrup and mix. Turn on the flame and keep stirring the mixture.

Step 4

[{"selector":"#anim-72328584-622b-4aaa-aad1-4ece981d69da [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-5ea0a477-0316-4de3-b61a-f88d56268915","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1dc6fd99-6d39-49fe-bff2-79912a1c1426","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-cc6b6e41-2b36-4321-ad96-f0edb3597189","keyframes":{"transform":["translate3d(0px, 569.49475%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Add oil and cardamom seeds and wait for the oil to ooze oil.

Step 5

[{"selector":"#anim-bff841ca-8092-4147-bba6-44ac77bd6add [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-cd326d21-0319-4977-afe6-dc7212068a80","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-08c26b97-cc3d-4f3e-9b7a-53f4ef3bbca5","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-669bd879-c410-46f9-b881-568a3be603d7","keyframes":{"transform":["translate3d(0px, 391.52791%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Grease a tray and line it with chopped cashews, almonds, or dry fruits of your choice.

Step 6

[{"selector":"#anim-47febee6-202e-40c3-88b5-ca296df79ee4 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-2f516c0f-eabc-48ca-8d8c-f2e80d290450","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-aa14f4e8-bca1-4b12-8651-b58d2d515469","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9432bf4c-1dff-4cc7-9ba2-b6c44bab5ae9","keyframes":{"transform":["translate3d(0px, 304.09920%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Pour the hot sugary paste on the tray and let it settle. Serve the slices of halwa to your guests.

[{"selector":"#anim-6e2277eb-f2fe-44e1-9e80-fc287b5f524a [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Click Here For More