Why You Should Try Black Rice Halwa with Cranberries – A Royal Treat with Health Benefits

Black rice, also called Forbidden Rice, was once eaten only by emperors in ancient China. This special rice is dark in color and full of nutrients. Today, people around the world enjoy it in many ways, including in desserts like Halwa. One tasty dish is Black Rice Halwa with Cranberries, which is rich, sweet, and healthy.

• Black rice is full of antioxidants, fiber, and vitamins.
• It supports heart health and helps digestion.
• Black rice halwa with cranberries is a nutritious dessert option.

What Makes Black Rice Special?

Black rice grows mainly in Asia. Long ago, only kings and queens could eat it. That is why people called it “Forbidden Rice.” Now, anyone can eat it and enjoy its many health benefits.

Health Benefits of Black Rice

Here are some reasons why black rice is good for you:

• Rich in Antioxidants: Helps the body fight sickness.
• Supports Heart Health: Keeps your heart strong.
• Improves Digestion: Helps your stomach work better.
• Boosts Energy: Gives power for daily activities.

How Is Black Rice Different?

Let’s see how black rice compares to other rice types:

Black rice is also used in many dishes like salads, puddings, and halwa.

What Is Halwa?

Halwa is a sweet dish that many people in India and other parts of Asia love. It is often made from wheat, semolina, or rice. But in this version, black rice is used instead of semolina.

Ingredient Swap – A Healthy Change

Some cooks use semolina (sooji) in halwa. But here, semolina is replaced with black rice rawa (ground black rice). This makes the halwa more nutritious and unique.

Adding Cranberries – A Smart Twist

Dried cranberries are added for flavor and nutrition. They are rich in vitamin C and help the immune system. Mixing them with black rice makes the dessert colorful and healthy.

Ingredients in This Halwa

Here is what you need for Black Rice Halwa with Cranberries:

Each ingredient adds value and taste. Ghee makes it rich, while cardamom and nutmeg add spice.

Cooking Method – Simple and Quick

The cooking time is about 25 minutes. It is easy to make with basic steps. Black rice is first roasted in ghee. Then, milk is added to cook the rice. After that, rock sugar is mixed in. When it thickens, spices and cranberries are added. Finally, it is ready to eat.

Nutritional Value of Black Rice Halwa

Let’s look at the nutrition facts:

Note: Values can change based on portion size.

Cultural Roots of Black Rice

Black rice has a deep link with Chinese history. It shows wealth and status in old times. In India, it is grown in places like Manipur. There, it is called Chakhao and used in festivals and weddings.

Modern Use of Black Rice

Today, health experts recommend black rice because of its anti-inflammatory effects. It helps reduce cholesterol and controls sugar levels. It’s popular among people who want to eat clean and healthy.

Why Choose Black Rice Halwa?

Here’s why you should try this halwa:

• It is healthy and easy to make.
• It includes natural ingredients.
• It is good for children and adults.
• It’s a new way to enjoy dessert without guilt.

Tips to Enjoy Black Rice Halwa

• Serve it hot for better taste.
• Add nuts like almonds for extra crunch.
• Eat it as breakfast or after meals.

Black Rice Halwa with Cranberries is more than a dessert. It is a healthy treat with history and taste. You can enjoy this dish and feel good about what you eat.

Black Rice Halwa with Cranberries

Recipe by DalisayCuisine: DessertDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

1,205

kcal

Ingredients

• 1/2 cup black rice (forbidden rice)

• 1/2 cup ghee

• 1/2 cup rock sugar

• 1.5 cup milk

• 1/2 cup chopped dried cranberries

• 1 tsp cardamom powder

• 1 tsp nutmeg powder

Directions

• Step 1: Sauté the Black Rice Rava
  In a heavy-bottomed pan or kadai, heat 2 tablespoons of ghee over a low flame.
  Add ½ cup of black rice rava to the melted ghee.
  Begin to sauté continuously on low heat.
  Roast the rava for about 5-6 minutes, until it becomes aromatic and turns slightly darker in color.
  Be careful not to burn the rava; keep stirring to ensure even roasting.
  This step enhances the flavor and prevents the rava from becoming sticky later.
• Step 2: Cook with Milk
  Slowly pour in 2 cups of full-fat milk into the sautéed rava.
  Stir continuously while adding the milk to avoid lumps.
  Cook the mixture on a slow flame, allowing the black rice rava to absorb the milk and soften.
  This may take about 8-10 minutes. Stir occasionally to prevent the mixture from sticking to the bottom of the pan.
• Step 3: Add Rock Sugar
  When most of the milk is absorbed and the mixture has thickened, add ½ cup of rock sugar.
  Stir well to combine. The sugar will melt and further loosen the halwa slightly.
  Continue to cook on low heat until the halwa thickens again and starts to leave the sides of the pan, forming a soft mass.
  This should take about 5 minutes.
  Stir frequently to avoid burning.
• Step 4: Flavor the Halwa
  Add ¼ teaspoon cardamom powder and a pinch of nutmeg powder.
  Mix well so the spices are evenly distributed.
  Add 2 tablespoons of chopped cranberries and stir again to mix thoroughly.
  Turn off the flame and let the halwa sit for a minute to allow flavors to meld.
• Step 5: Serve
  Serve the Black Rice Halwa hot, garnished with additional cranberries or nuts if desired.
  Enjoy this rich, aromatic dessert as a comforting treat or a festive indulgence.

Notes

• Black Rice Rava Substitute
  If you don’t have black rice rava, you can coarsely grind whole black rice in a blender or food processor. Lightly roast the grains first for easier grinding.Milk Options
  Full-fat milk gives a rich, creamy texture. For a vegan version, use almond or coconut milk (note: this may change the flavor slightly).
  Sweetener Variations
  Rock sugar adds a mild sweetness, but you can substitute it with jaggery, brown sugar, or regular sugar based on preference.
  Consistency Check
  The halwa thickens as it cools, so stop cooking when it’s slightly loose if you want a softer texture after resting.
• Flavor Enhancements:
  Nuts and Dry Fruits
  Add roasted cashews, almonds, or raisins along with cranberries for extra richness and crunch.
  Ghee Flavor Boost
  Drizzle an extra teaspoon of ghee on top before serving for an indulgent aroma.
  Spice Customization
  Adjust cardamom and nutmeg to taste, or try adding a pinch of saffron soaked in warm milk for a luxurious touch.
  
  
• Storage Tips:
  Refrigeration:
  Store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat with a splash of milk or water to loosen.
  Freezing:
  Not ideal, as the texture may change upon thawing