firstly, in a large bowl take 1½ cup grated jaggery. make sure to take a dark variety of jaggery as it gives colour to halwa.

add 3 cup coconut milk and whisk until jaggery dissolves.

now add ½ cup rice flour and whisk well.

pour the mixture to a kadai and keep stirring.

cook on low flame until the mixture thickens.

after 10 minutes, add 1 cup thick coconut milk and mix well.

continue to cook until the mixture thickens.

after 25 minutes, add 1 tsp ghee and continue to mix.

the mixture turns glossy and will be easy to stir.

add another tsp of ghee and continue to mix till the ghee is absorbed.

further, add 3 tbsp cashew and ½ tsp cardamom powder.

after 50-60 minutes, the mixture will start to release ghee and also turns black in colour.

transfer the halwa mixture to a greased tray and level up.

rest for 1 hour or until the halwa cools completely.

now unmould the halwa and cut to the desired shape.

finally, enjoy black halwa or store in an airtight container for a month.