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Main Course

Coconut Halwa

Old-fashioned Kerala sweetmaking — no shortcuts, no substitutes. Jaggery, ghee, and coconut come together through slow cooking and patience into something far greater than the sum of their parts.

Ingredientsfor 3 servings

2 nos Coconuts
3 tbsp Rice — soaked
1 To Warm water
100 g Clarified butter Neyyu
10 To Cashewnuts
10 To Raisins Onakka munthiri
4-5 nos Cardamom (Elakka)
Sugar (For 2 measure of coconut milk, take 1 measure of sugar

Preparation

Step 1
Grate the coconuts and grind it with soaked rice by adding a cup of warm water. Extract the liquid (coconut milk) into a bowl. Repeat the procedure and extract as much coconut milk as possible. Measure the coconut extract.
Step 2
If it is 4 cups, add 2 cups of sugar to it and heat it in a thick-bottomed vessel stirring it continuously until the mix thickens.
Step 3
Add the clarified butter little by little until the mix leaves the sides to form a Halwa consistency.
Step 4
Fry the cashewnuts and raisins in clarified butter.
Step 5
Add the fried nuts and raisins and the cardamom powder.
Step 6
Pour it on a greased plate.
Step 7
Refrigerate it.
Step 8
Serve chilled.

Tip

When working with jaggery, always melt and strain it first. Even the best quality jaggery has some grit that needs to be removed.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Main Course

Coconut Halwa

Old-fashioned Kerala sweetmaking — no shortcuts, no substitutes. Jaggery, ghee, and coconut come together through slow cooking and patience into something far greater than the sum of their parts.

Ingredientsfor 3 servings

2 nos Coconuts
3 tbsp Rice — soaked
1 To Warm water
100 g Clarified butter Neyyu
10 To Cashewnuts
10 To Raisins Onakka munthiri
4-5 nos Cardamom (Elakka)
Sugar (For 2 measure of coconut milk, take 1 measure of sugar

Preparation

Step 1
Grate the coconuts and grind it with soaked rice by adding a cup of warm water. Extract the liquid (coconut milk) into a bowl. Repeat the procedure and extract as much coconut milk as possible. Measure the coconut extract.
Step 2
If it is 4 cups, add 2 cups of sugar to it and heat it in a thick-bottomed vessel stirring it continuously until the mix thickens.
Step 3
Add the clarified butter little by little until the mix leaves the sides to form a Halwa consistency.
Step 4
Fry the cashewnuts and raisins in clarified butter.
Step 5
Add the fried nuts and raisins and the cardamom powder.
Step 6
Pour it on a greased plate.
Step 7
Refrigerate it.
Step 8
Serve chilled.

Tip

When working with jaggery, always melt and strain it first. Even the best quality jaggery has some grit that needs to be removed.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Wheat Idiyappam | Gothambu Idiyappam | Wheat String Hoppers

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25 min|3 servings|5

Side Dish

Wayanad Special Pothum Kaal | Beef Bone Marrow Recipe

Beef cooked the Kerala way — with patience, a heavy hand of spices, and enough coconut oil to make the purists happy....

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Wheat Flour Pazham Pori | How To Make Pazham Pori With Wheat Flour

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