Coconut Halwa | Nariyal Ka Halwa

Coconut Halwa is a quick easy halwa made for Gokulashtami. Coconut Halwa is made with easily available ingredients in your pantry. Let us learn to make Coconut Halwa Recipe with step by step pictures and video.

Coconut Halwa Recipe was passed on from amma when I was asking for any new recipes to try for Gokulashtami.

About Coconut Halwa

Coconut Halwa is called Thengai Halwa in tamil and Nariyal ka Halwa in hindi. So what are you waiting fo? do try this easy halwa for Gokulashtami.

Amma said it was her childhood favorite halwa as it was made often whenever there was excess coconut after any pooja in temples.It is very quick to make, the only time it takes is for reducing milk otherwise very easy to make even at the last minute.

More halwa recipes

What type of coconut to use?

• I would suggest only fresh coconut to use.
• You can try with dessicated coconut but not really about the flavour and texture.

If you have any more questions about this Coconut Halwa Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Coconut Halwa Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print Recipe Pin Recipe

Coconut Halwa

Coconut Halwa is a quick easy halwa made for Gokulashtami. Coconut Halwa is made with easily available ingredients in your pantry. Let us learn to make Coconut Halwa Recipe with step by step pictures and video.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings3 people

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup fresh coconut grated
• 1 and 1/4 cups milk boiled,cooled
• 4 tablespoon sugar
• 1 tablespoon broken cashews
• 2 and 1/2 tablespoon ghee

Instructions

• Heat 1 tablespoon ghee in a kadai - add cashews and fry until golden, Set aside.Add coconut.
• Fry until golden. Then add milk and let it boil in simmer.
• Stir on and off to avoid burning at the bottom. Simmer until milk reduces and moisture content is less.
• Now add sugar mix well it will become runny and sticks. Cook until its thick. Now add another 1 tablespoon ghee and bring together.
• It will start to come together leaving the sides of the pan. Finally add fried cashews, remaining 1/2 tablespoon ghee mix well and switch off. Enjoy Coconut Halwa!

Video

Notes

• This halwa requires less ghee unlike other halwas.You can even reduce little ghee say in total add 2 tablespoon but add in intervals.
• Use heavy bottomed pan as milk has to reduce it takes time so may burn if you use normal thin kadai.
• You can use grated coconut or pulse the coconut pieces in mixie and use it.
• Use only fresh coconut.
• Add a tiny pinch of salt to lift the sweetness more.
• I used milk which was already boiled and cooled down so suggest to do the same.If you use raw milk there are chances for curdling so better to boil and add for sweets.
• If you want mild sweetness then add just 3 tablespoon sugar.

Nutrition Facts

Coconut Halwa

Amount Per Serving (75 g)

Calories 345 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 18g113%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 44mg15%

Sodium 45mg2%

Potassium 270mg8%

Carbohydrates 26g9%

Fiber 3g13%

Sugar 23g26%

Protein 5g10%

Vitamin A 165IU3%

Vitamin C 1mg1%

Calcium 130mg13%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @sharmispassions or tag #sharmispassions

Like our video?Subscribe to our youtube channel to get latest updates!

How to make Coconut Halwa

1. Heat 1 tablespoon ghee in a kadai – add cashews and fry until golden,Set aside.Add coconut.
2. Fry until golden.Then add milk and let it boil in simmer.
3. Stir on and off to avoid burning at the bottom.Simmer until milk reduces and moisture content is less.
4. Now add sugar mix well it will become runny and sticks.Cook until its thick.Now add another 1 tablespoon ghee and bring together.
5. It will start to come together leaving the sides of the pan.Finally add fried cashews,remaining 1/2 tablespoon ghee mix well and switch off.
6. Serve hot or warm!

Expert Tips

• Add cardamom powder if you like the flavour but for this halwa amma recommended not to add it.
• This halwa requires less ghee unlike other halwas.You can even reduce little ghee say in total add 2 tablespoon but add in intervals.
• Use heavy bottomed pan as milk has to reduce it takes time so may burn if you use normal thin kadai.
• You can use grated coconut or pulse the coconut pieces in mixie and use it.
• Use only fresh coconut, no frozen or dessicated will work for this recipe.
• Add a tiny pinch of salt to lift the sweetness more.
• I used milk which was already boiled and cooled down so suggest to do the same.If you use raw milk there are chances for curdling so better to boil and add for sweets.
• If you want mild sweetness then add just 3 tablespoon sugar.

Variations

• I used normal white sugar.
• If you want to try, you can try with jaggery but add jaggery only milk is fully reduced as there are chances for curdling. Incase if you feel there are impurities then make thick jaggery syrup,strain and then add it.
• I haven’t tried with cane sugar and jaggery so not really sure.
• Add cardamom powder if you like the flavour but for this halwa amma recommended not to add it as the full flavour of coconut is the speciality of this recipe.
• You can make it without milk too but it will taste more like coconut burfi so I suggest to add milk for the richness and flavour.

Serving & Storing Suggestion

Serve it hot or warm. I love it warm however you can refrigerate for a while and serve it cold too.

Store in an airtight container. Coconut Halwa keeps well for about 1 day in room temperature and 2 days in fridge.