Take a bowl and extract the coconut milk.

In a small-sized pan, add the jaggery and heat it over medium to high heat. Allow it to melt properly and then using a sieve, filter out the jaggery.

Take a separate medium-sized pan, add ghee and heat it. Now add cashew nuts as required and roast until it turns golden in colour.

Next, take a medium-sized bowl and add rice flour. Then slowly add 5 cups of thin coconut milk and combine nicely. Ensure that no lumps are formed.

Heat a deep bottom pan, add the remaining 5 cups of thin coconut milk, rice flour mixture and melted jaggery. While pouring the melted jaggery, mix everything gradually.

Add salt, cardamom powder and cumin powder. Stir well.

Keep stirring in medium to high flame for 15 to 20 minutes. After that, pour in the thick coconut milk and then mix well.

For 40 to 45 minutes, stir continuously to achieve a thick consistency. Next, add the roasted cashew nuts and ghee.

Now when the mixture becomes non-sticky and is of thick consistency, remove the pan from the flame.

Pour the prepared mixture onto a steel plate that is already greased with some ghee and spread it all over evenly.

For garnishing, sprinkle a few roasted cashew nuts and then let it cool down for a bit.

Cut it into a rectangle shape or any shape/size you prefer.

And your Kerala Black Halwa is ready to be enjoyed!