Various sorts of halwa (a unique Indian delicious sweet dessert made with almonds, sugar or jaggery, milk, and other ingredients) are popular throughout India. Suji (semolina) halwa, gajar (carrot) halwa, moong dal halwa, and coconut halwa are much more popular. Freshly grated coconut or dried coconut chunks can be used to make a coconut halwa. It comprises coconut milk or normal full cream milk and nuts such as cashews, almonds, and pistachio, which give it a distinct texture and aroma. You may also buy this halwa from the sweet shop. Still, handmade coconut halwa is the tastiest and most tasty because it contains no additives, preservatives, or vegetable fat, unlike prepackaged halwa offered in sweet stores.
The creamy mix of coconut, butter or ghee, and almonds or nuts lends it an unusual and exotic flavor, and that you can top it with additional nuts to make it more crispy and scrumptious. Ensure to use softened unsalted butter in the coconut halwa and refrigerate it in the fridge for a good few hours before actually serving. The quantities of sugar and milk should indeed be selected according to your individual preferences. The coconut milk ought to be thick to maintain the consistency of the halwa uniform and precise.
Coconut is high in vitamin E, which is beneficial to the eyesight, skin, and hair. Coconut milk is excellent for cardiovascular health and might help you lose weight. The nuts in the halwa are a valuable source of dietary protein. Nevertheless, please don’t overdo it because it’s high in calories. Coconut halwa is prominent in southern and coastal India, where fresh coconut is abundant. Experience the best flavor of coconut halwa as an unexpected treat after mealtime.
INGREDIENTS:
- Ghee – 2 tsp
- Tender Coconut (कच्चा नारियल ) – 1 cup grated
- Mawa (Khoya) – 100 grams
- Milk – 1 cup
- Saffron (kesar) – a pinch
- Cardamom powder – ¼ tsp
- Sugar – 3/4 cup
- Salt – a pinch
- Dry fruits (Almond, cashews, raisins and pistachios) – 5 each
DIRECTIONS:
- Take a kadai and heat 2 tsp ghee.
2. Now add 1 cup grated tender coconut (कच्चा नारियल ).
3. Saute for 2 minutes on low flame.
4. Add 100 gram mawa (khoya).
5. Mix well and cook for 2-3 minutes.
6. After 2 minutes, add 1 cup milk and mix well.
7. Add a pinch of saffron.
8. Add ¼ tsp cardamom powder and mix. Cook 2-3 minutes on medium flame.
9. Further add 3/4 cup sugar or as per taste and mix.
10. Add a pinch of salt and mix it again. Cook for 4-5 minutes.
11. Add chopped dry fruits (Almond, cashews, raisins and pistachios (5 each)).
12. Stir continuously, until the mixture absorbs all the milk.
13. The mixture will start to hold shape leaving the kadai.
14. Finally coconut halwa is ready to serve. Turn off the flame.
15. ENJOY!!!! Coconut halwa garnished with more nuts and saffron.
