About The Recipe:

1100th Post - Panag Kizhangu Halwa | Palmyra Sprout Halwa Halwa is a very popular Indian dessert, here I made with the twist of panag kizhangu \ palmyra sprout. No Sugar Added | No Color Added | No Cornflour or Maida Added It purely made with the ghee, palm jaggery, coconut and simple ingredients only, also flavored with the cardamom. It tastes similarly like thirunelveli halwa and surely melts in the mouth with cashew bites. Similarly we can also try with millets like foxtail millets \ thinai, finger millets \ ragi, pearl millet \ kambu. Here is the recipe of how To Make Panag Kizhangu Halwa with easy step by step instructions, images and YouTube video.

YouTube - Panag Kizhangu Halwa   YouTube Link - https://youtu.be/EzmnyQPYNOI

Recipe : Panag Kizhangu Halwa | Palmyra Sprout Halwa | 1100th Post Prep Time: 15 minutes Cook time: 45 minutes Recipe Cuisine: Indian Recipe Category: Dessert Serves: 10 persons

Ingredients :

Panag Kizhangu | Palmyra Sprout - 5 nos (uncooked)

coconut - 1 cup

Paagu Vellam | Paagu Jaggery - 1 cup

Karupatti | Palm Jaggery - 1 cup

Ghee - 2 tbsps

Cashewnuts - 3 tbsps

Ghee - 1\4 cup

Cardamom Powder - 1 tsp

Method :

Preparation, to clean the palmyra sprout, take out the outer skin of palmyra sprout, using knife slit into half along the mid line and take out the middle stalk (discard). Cut and discard the head and end part. Then cut the palmyra into small pieces.

Measure, for two cups of chopped palmyra, add one cup of coconut. Grind them with four cups (+ or - ) of water in a two to three batches, extract the milk and discard the solids.

To make the syrup, heat one cup of water, add in the paagu jaggery and palm jaggery, cook until they dissolves and keep aside.

To make the halwa, heat the ghee in a heavy kadaai, roast the cashews and keep aside.

Add in the prepared palmyra-coconut milk (palmyra starch forms like thick paste at the bottom, mix it well and add in to kadaai)

Cook and mix well continuously to avoid lumps. When it starts boilings, cook for about ten minutes over low-medium flame. It will thickens little by little.

Add in the jaggery syrup, mix well and cook until halwa consistency, by stirring continuously.

Then add the ghee, cardamom powder and cashew-nuts one by one and mix well.

Notes: Adjust the flame from lower to medium as required. Jaggery syrup doesn't required any consistency. Continuously stir the halwa to avoid lumps.

Step By Step Images:

Preparation, to clean the palmyra sprout, firstly take out the outer skin of palmyra sprout.

Using knife slit into half along the mid line and take out the middle stalk (discard). Cut and discard the head and end part. Then cut the palmyra into small pieces.

Measure, for two cups of chopped palmyra, add one cup of coconut. Grind them with four cups (+ or - ) of water in a two to three batches.

Extract the milk and discard the solids.

To make the syrup, heat one cup of water, add in the paagu jaggery and palm jaggery, cook until they dissolves and keep aside. (no syrup consistency)

To make the halwa, heat the ghee in a heavy kadaai, roast the cashews and keep aside. Add in the prepared palmyra-coconut milk (palmyra starch forms like thick paste at the bottom, mix it well and add in to kadaai)

Cook and mix well continuously to avoid lumps. When it starts boilings, cook for about ten minutes over low-medium flame. It will thickens little by little. Add in the jaggery syrup.

Mix well and cook until halwa consistency, by stirring continuously.

Then add the ghee, mix well. Then add the cardamom powder and mix well.

At-last add the fried cashew-nuts and mix well. Once cooled, it thickens little.

Serving Suggestion: Serve with the butter murukku. Page: Collection Of Halwa Recipes Variation: Similarly try with millets. If you like this recipe: You will like this pure badam ghee halwa recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook

By Kalais