Coconut halwa
Coconut halwa with jaggery is a quick traditional South Indian sweet usually made during festivities like Navrathri, Diwali.
Servings 4
Calories
Ingredients
- 1 cup Coconut Freshly grated (tightly packed to 1 cup)
- 3/4 cup Jaggery Grated
- 1 Tbsp Rice powder
- 1 Tbsp Ghee
- 1 Tbsp Coconut pieces
- 5-8 Cashew nuts broken
- 1/2 - 1 tsp Cardamom powder
- 1/2 cup Water warm
Instructions
- Grind the grated coconut, adding rice powder and warm water to a fine paste. Add the jaggery powder and grind again.
- Heat a heavy bottom, preferably a nonstick pan. Add Ghee when it heats up at the coconut pieces and fry to a light brown color. Then add the cashew nut and fry to a golden brown color and remove both from heat.
- Into the same pan add the ground coconut jaggery mixture. Keep heat on low and constantly stir the mixture until it thickens and changes into a deep brown color. When this is 90% done add the cardamom powder and stir for some more time. And the fried coconut pieces and cashew nuts into the Halwa once more, and serve immediately.
Notes
Make sure the halwa doesn't burn on the bottom as coconut will taste burnt quickly.
Keep stirring continuously on low heat, so that the rice floor cooks evenly and the coconut palms, a beautiful golden color along with jaggery.
This halwa tends to be very sweet hence serve only a small scoop per head.