Coconut halwa recipe, Nariyal ka halwa, Thengai halwa

Coconut halwa recipe an easy and quick halwa made as offering for Gokulashtami.

Coconut halwa recipe with video and step by step pictures.This coconut halwa recipe was passed on from amma when I was asking for any new recipes to try 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.

It is called thengai halwa in tamil and nariyal ka halwa in hindi.

So what are you waiting for, do try this easy halwa for Gokulashtami

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.

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.

Print Recipe

4 from 1 vote

Coconut halwa recipe

Coconut halwa recipe a quick easy halwa made for Gokulashtami

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Dessert

Cuisine: Indian

Servings2

AuthorSharmilee J

Ingredients

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

Instructions

• Heat 1 tbsp 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 tbsp ghee and bring together.
• It will start to come together leaving the sides of the pan.Finally add fried cashews,remaining 1/2 tbsp ghee mix well and switch off.

Notes

• This halwa requires less ghee unlike other halwas.You can even reduce little ghee say in total add 2 tbsp 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 tbsp sugar.

Coconut halwa recipe video

How to make coconut halwa recipe:

1. Heat 1 tbsp 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 tbsp ghee and bring together.
5. It will start to come together leaving the sides of the pan.Finally add fried cashews,remaining 1/2 tbsp ghee mix well and switch off.
6. Serve hot or warm!

My tips while making coconut halwa:

• 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 tbsp 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 tbsp sugar.