Halwa is a very famous Indian sweet. We have so many halwa recipes and the most popular in South India is Tirunelveli Halwa. Nothing can beat the taste of Iruttukadai Halwa. We do get a similar halwa in other places of South India but the one we get in Tirunelveli is unique and it just melts in your mouth.
Tirunelveli Halwa is a different recipe but this leftover rice halwa is a simple and easy way of making halwa. No one will find out that this is made with the leftover rice unless you tell them. The texture and taste are extremely soft and flavourful. The ingredients are very simple. If you have cooked rice, then this will be ready in less than 15 minutes. If you have an unexpected guest, then just go ahead and prepare this. They will be amazed by the taste. No fermentation is required in this recipe. Even if you have one-day old rice, you can make a quick halwa.
Leftover Rice halwa is prepared with cooked rice, sugar and ghee as the main ingredient. If you are not happy cooking with ghee, then use any cooking oil to prepare this recipe but ghee gives a nice aroma to the dish.
Check out the video recipe here:
Tips to make perfect Halwa:
I have used ¾ cup sugar in this recipe but if you want sweeter then add 1 cup sugar.
Adding a pinch of salt is important for sweet dishes.
I have used ¼ cup ghee and have used them for frying the cashews and cooked rice. I did not use extra ghee.
If you don’t like ghee, you can use any cooking oil. I prefer using ghee for more flavour.
Fry the cooked rice in the ghee before grinding for good texture.
I have used ¼ tsp food colour but you can add according to your preference.
I have used more cashews, but you can reduce the number of cashews.
Here is the detailed recipe:
Take a pan, add 1 tbsp ghee and add cooked rice and fry them in the ghee for 2 to 3 minutes to remove the moisture. Frying the cooked rice removes moisture and helps in getting good texture for the halwa. Once fried for 2 to 3 minutes, allow them to cool down completely.
Now take them in a blender, add ½ cup water (you can add more if you think the paste is too thick) and grind it to a smooth paste and set it aside.
In the same pan, add 1 tbsp ghee and add 20 broken cashews and fry them for a minute and keep it aside.
Again, in the same pan, add 1 tbsp ghee and add grounded rice paste and start cooking on medium heat for 2 to 3 minutes.
After a few minutes of cooking, add ¾ cup of sugar and mix well. Sugar starts melting and the mixture becomes little watery. Keep mixing the mixture by adding ghee little by little.
Now add a pinch of salt, ¼ tsp cardamom powder, ¼ orange food colour and mix them all. Keep adding the ghee gradually till we use the entire remaining ghee.
After 5 minutes of cooking, add fried cashews and mix well. Keep cooking till the halwa leaves the pan and ghee starts to separate from the halwa.