#covid19#Lockdowncooking specials# Rice starch water Halwa ( kanjivellam halwa)

A new recipe tried today. Rice starch water halwa. (Kanjvellam halwa).Had heard about some of the cooking and other benefits of kanjivellam. 

Drinking the rice water gives quick energy.

Effective to regulate body temperature.

Best home remedy for diarrhoea.

Prevents constipation.

Good shampoo and conditioner for healthy hair.

Beautifies skin.

Now a days rice is cooking in rice cooker or pressure cooker. So no need to drain. Hence kanjivellam is not common now. When rice is cooked in open wok with about four times of water, we get kanjivellam .

Some recipes that can be made are  rasam, moru kootan ( in curd), Halwa and pudding.

I got inspired by my friend’s WhatsApp picture of thickened kanjivellam. She upside down it on a plate and asked me to name the dish. I named it as the improvised vishukatta, that’s a Trissur special made with raw red rice. Then she corrected me that was kanjivellam pudding. In pudding sugar is the sweetener. We don’t prefer sugar. That’s why the Halwa here. Came out nice, soft, delicious melting in the mouth.

Ingredients 

Kanjivellam 4 cups, I used kanjivellam  matta rice. White rice water can also be used.

Jaggery 400g, cornflower 2 tbsp., ghee 25g., cashew nuts 12, raisins (optional) 1tbsp., coconut milk 1 cup, salt 1/4 tsp. 

Preparation 

Take a nonstick pan, pour the kanjivellam and boil. Allow the jaggery to melt in a wok with little water. Add jaggery syrup to the boiling kanjivellam. Stir continuously on medium flame. When the quantity comes to half add salt and coconut milk. At the point of boiling add the cornflower diluted in coconut milk. Add half of the ghee. Stir to make it more thick. Fry the raisins in the balance ghee and pour in the Halwa mix.  Stir continuously. When the mix gets separated from the sides and get into a dough texture. Off the flame. Brush a tray with ghee, spread half of the cashew nuts and raisins on bottom of the tray. Transfer Halwa into the tray. Flatten the surface with the bottom of a ghee layered spoon. Spread the balance cashew nuts and raisins and flatten again. Allow to cool down for two hours. Upside down into a serving plate and cut into your desirable size and shape. So delicious 😋 No need to throw away kanjivellam. Only you know that is made in kanjivellam. No one else can get the ingredient. Awesome learning experience in this lockdown period. Special thanks to my husband for assisting and appreciating me in my creativity ❤️