Go Back

coconut halwa

thengai halwa
No ratings yet
Print Pin

Ingredients

  • 1 cup grated coconut
  • 2 tablespoon corn flour
  • 2 cups tender coconut water
  • 3 –4 tablespoon sugar adjust to taste
  • 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

Subscribe to my YouTube channelCheck out Traditionally Modern Food!
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!