Different kinds of halwa (a peculiar kind of Indian sweet dish prepared with nuts, sugar, milk and other ingredients) are loved everywhere in India. Suji (semolina) halwa, Gajar (carrot) halwa, moong dal halwa, and coconut halwa are the most popular among them.
A coconut halwa can be made from freshly grated coconut or dried coconut pieces. It contains coconut milk, nuts like cashews, almonds, pistachios, etc. which gives it a unique flavor and taste.
You can also purchase this halwa from a sweet shop but homemade coconut halwa is best and delicious since it does not contain any preservatives or vegetable oil as in case of readymade halwa sold in sweet shops.
The rich combination of coconut, butter, and nuts gives it an eccentric flavor and you can also garnish it with more nuts for making it more crunchy and delicious. Remember to use unsalted butter in this recipe and you can also cool it for a couple of hours in the refrigerator before serving.
The sugar and milk proportion should be chosen according to your taste preferences. The coconut milk used in this recipe should be thick as it will keep the texture of your halwa homogenous and perfect.
Coconut is rich in vitamin E which is healthy for eyes, skin, and hair. The coconut milk is good for your heart and it also assists weight loss. The nuts used in the halwa make it a rich source of energy and proteins. However, do not overindulge as it contains lots of calories as well.
The coconut halwa is popular in southern and coastal parts of India where fresh coconut is readily available. Enjoy the rich taste of coconut halwa and introduce it as a surprise dessert after meals!
About the Recipe
This Coconut Halwa recipe deserves a spot in your dessert collection because it’s both foolproof and impressive. Unlike many Indian sweets that require special techniques, this one is forgiving and perfect for beginners. The recipe uses everyday ingredients that you can find at most grocery stores. What makes this halwa special is the double dose of coconut – both milk and fresh grated coconut work together to create that rich, tropical flavor. It’s the kind of dessert that looks fancy but won’t stress you out in the kitchen.
Why You’ll Love This Recipe
First, it’s incredibly versatile – you can serve it warm or cold, and both ways taste amazing. The texture is smooth and creamy, almost like fudge, but lighter. I love how the butter adds richness without making it too heavy. The garnish of slivered almonds and pistachios not only looks beautiful but adds a nice crunch that contrasts perfectly with the soft halwa. Plus, it keeps well for several days, so you can make it ahead for parties or just enjoy small portions throughout the week. The aroma while it’s cooking will fill your kitchen with the most wonderful coconut scent.
Cooking Tips
Keep stirring constantly once you add the sugar – this prevents burning and helps achieve that smooth texture. Use a heavy-bottomed pan to distribute heat evenly. Don’t rush the cooking process; let it solidify naturally. The halwa is ready when it starts pulling away from the sides of the pan. Grease your plate well before spreading the mixture to make cutting easier later.
Serving and Storing Suggestions
This recipe serves 6-8 people and takes about 30 minutes total. Serve at room temperature or slightly warm for the best flavor. Store covered in the refrigerator for up to 5 days. You can also freeze portions for up to a month. Cut into squares or diamond shapes for an elegant presentation at dinner parties.
Similar Recipes
- Carrot Halwa (Gajar ka Halwa)
- Semolina Halwa (Suji Halwa)
- Milk Powder Burfi
- Rice Kheer
- Coconut Ladoo
Nutrient Benefits
Coconut provides healthy fats and adds natural sweetness to this dessert. The nuts offer protein and vitamin E, while coconut milk contains minerals like potassium and magnesium. Though this is a sweet treat, the coconut provides some nutritional value along with the indulgence. Enjoy in moderation as part of a balanced diet.
Coconut Halwa
Ingredients
- 1 1/4 cups Coconut Milk thick
- 2/3 cup Milk
- 2/3 cup Sugar
- 1/4 cup Coconut grated
- 2 tbsp Butter unsalted
- handful Almonds slivered, to garnish
- handful Pistachios slivered, to garnish
Instructions
- Heat a pan over moderate flame.
- Pour coconut milk and milk together.
- Bring to a boil.
- Add sugar and grated coconut.
- Keep stirring till it solidifies.
- Add butter, stir and remove from heat.
- Spread on a flat greased plate and allow to cool.
- Garnish with slivered almonds and pistachios if desired.
- Before it cools completely cut into desired shapes (squares or rectangle).
- 10. Serve.
Notes
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Frequently Asked Questions
Can I use light coconut milk instead of thick coconut milk?
You can, but the halwa won’t be as rich and creamy. Thick coconut milk gives the best texture and flavor. If you only have light coconut milk, you might need to cook it a bit longer to get the right consistency.
How do I know when the halwa is ready to remove from heat?
The mixture will start pulling away from the sides of the pan and become thick enough that your spoon leaves a clear trail when you stir. It should hold its shape but still be spreadable.
Can I make this halwa without butter?
Yes, you can skip the butter, but it adds richness and helps prevent sticking. You could substitute with ghee or a neutral oil, though the flavor will be slightly different.
What if I don’t have fresh grated coconut?
You can use unsweetened shredded coconut from the store. Just make sure it’s not the sweetened kind, or your halwa might become too sweet.
image credit: ken exporters
3 comments
When reading the recipe, I thought that 1/4 cup coconut seemed like much too little, and it definitely is. I probably threw in around 5 times as much, and then it was proper. Definitely a typing mistake.
I will try all of these — they look so good!
Very nice. Method of preparation of all the items are very well explained. It is easily understand and it is very useful for us.