Photo: Gaurav Dhwaj Khadka · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Dessert

Coconut Halwa

Freshly grated coconut slow-cooked with sugar and ghee into a dense, ivory-white halwa with a slightly chewy, fudge-like texture and an intensely pure coconut flavour.

🧺 Ingredients

• Fresh grated coconut: 400 g (from 1 large coconut)
• Sugar: 300 g
• Ghee: 80 ml
• Cashew nuts: 30 g
• Cardamom: 5 pods (crushed fine)
• Rice flour: 2 tbsp (15 g) — for binding
• Excellent as a Christmas gift packed in small boxes

👩‍🍳 How to make Coconut Halwa

1. Grind 400 g fresh grated coconut in a blender with 50 ml water to a very fine paste.
2. Do not over-water.
3. In a heavy non-stick pan over medium heat, combine coconut paste and 300 g sugar.
4. Stir continuously as the sugar melts and the mixture begins to cook down.
5. After 20 minutes it will start pulling from the sides.
6. Add 2 tbsp rice flour and stir well.
7. Begin adding ghee — 1 tbsp at a time — every 3 minutes, stirring continuously over medium heat.
8. The halwa will become glossy and hold together as a mass.
9. Test: a small piece should hold shape when pressed.
10. Add cardamom.
11. Pour into greased tray.
12. Press flat with a ghee-greased spatula.
13. Scatter fried cashews on top.
14. Cool 1 hour before cutting.

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