Coconut Halwa | tender coconut halwa

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Coconut Halwa | Elaneer Halwa | Tender Coconut Halwa is a quick and tasty Indian sweet. Without string consistency, this is a halwa variety that can be easily made.

Should we prepare halwa with coconut water?

Coconut water gives a nice flavor to the coconut halwa. If you get fresh coconut water, strain it and add it, which gives the best taste. couldn't get fresh, so used tetra pack coconut water. 

Can I use regular water?

Yes, in that, there is an increase in sugar. Coconut water is naturally sweet, so i used less.

Can I increase sugar?

Yes, adjust according to your taste, also based on the tender coconut's sweetness

Can I use canned coconut milk?

Freshly squeezed coconut milk gives the best flavor. You can use canned coconut milk, but dilute it and make halwa

Can I use Food coloring?

Food color is optional. For Elaneer halwa, I prefer the glossy transparent color, so I don't use food coloring. Use the food color of your choice.

Amount of ghee

Since we used corn flour, it doesn't require much ghee. If you are using other flours like almond or cashew, increase ghee accordingly. 

Can I add tender coconut pieces?

Yes, you can roast tender coconut and add.

Add-ons

To retain the coconut water flavor, I added a tiny pinch of cardamom powder. Excess add-on flavoring, like saffron and nutmeg, might dominate the flavor

Shelf life

Since we used coconut water, I recommend finishing the halwa in 2/3 days.

Chewy ilaneer halwa

For chewy halwa, cook for an extra minutes also add extra corn flour on medium flame till ghee comes out completely and halwa turns stretchy. The more time you cook, the more chewy and hard the halwa will be.

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Ingredients:

1 cup grated coconut

2 tablespoon corn flour

2 cups tender coconut water

3–4 tablespoon sugar (adjust to taste)

3½ tablespoon ghee (divided)

1–2 cardamom pods (or ¼ teaspoon cardamom powder)

8 cashews

How to make coconut halwa with step-by-step pictures 

• Grind the coconut, tender coconut water, and cardamom together.

• Extract the coconut milk and strain it well.

• Add corn flour to the coconut milk, mix thoroughly, and set aside.

• Heat 1 tablespoon ghee in a pan and roast the cashews until golden; set aside.

• Pour the coconut milk mixture into the pan and cook for a minute.

• Add sugar and bring to a boil; continue cooking on medium flame.

• Add 1 tablespoon ghee, stir well, and cook until the mixture turns glossy.

• Add another 1 tablespoon ghee and cook until the halwa leaves the sides of the pan and becomes non-sticky.

• Optionally, add the remaining ½ tablespoon ghee and turn off the heat.

coconut halwa

thengai halwa

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Ingredients

• 1 cup grated coconut
• 2 tablespoon corn flour
• 2 cups tender coconut water
• 3 –4 tablespoon sugar adjust to taste
• 3½ tablespoon ghee divided
• 1 –2 cardamom pods or ¼ teaspoon cardamom powder
• 8 cashews

Instructions

• Grind the coconut, tender coconut water, and cardamom together.
• Extract the coconut milk and strain it well.
• Add corn flour to the coconut milk, mix thoroughly, and set aside.
• Heat 1 tablespoon ghee in a pan and roast the cashews until golden; set aside.
• Pour the coconut milk mixture into the pan and cook for a minute.
• Add sugar and bring to a boil; continue cooking on medium flame.
• Add 1 tablespoon ghee, stir well, and cook until the mixture turns glossy.
• Add another 1 tablespoon ghee and cook until the halwa leaves the sides of the pan and becomes non-sticky.
• Optionally, add the remaining ½ tablespoon ghee and turn off the heat.

Video

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