Coconut Halwa Recipe | Nariyal Ka Halwa Recipe | Thengai Halwa Recipe

Ingredients

• 80 g (1 cup)desiccated coconut
• 240 ml (1 cup)milk
• 45 ml (3 tbsp)ghee
• 67 g (⅓ cup), or to tastesugar
• 22 g (3 tbsp), finely choppedcashews
• 30 g (3 tbsp)raisins
• 35 g (¼ cup)almonds
• 120 ml (½ cup)milk
• 2.5 ml (½ tsp)ground cardamom

Instructions

1. 1

   Blend almonds

   Put the almonds in a blender and grind them. Add 120 ml (½ cup) milk and blend into a smooth paste, then set aside.

2. 2

   Fry the nuts

   Heat 15 ml (1 tbsp) ghee in a pan. Fry the nuts, then take them out and set aside.

3. 3

   Toast coconut

   Add the desiccated coconut to the same pan and stir-fry for 1 minute.

4. 4

   Cook with milk

   Pour in 240 ml (1 cup) milk and cook for 2–3 minutes.

5. 5

   Add almond paste

   Stir in the almond paste and cook until the mixture thickens.

6. 6

   Add sugar and ghee

   Mix in the sugar and cook until the mixture leaves the sides of the pan. Add the remaining ghee a little at a time, mixing well.

7. 7

   Finish the halwa

   Stir in the ground cardamom and fried nuts until evenly combined.

8. 8

   Serve

   Serve the halwa.

What is coconut halwa?

Halwa is a broad family of South Asian sweets, with recipes and textures that vary from place to place. This coconut version cooks desiccated coconut with milk and sugar, then enriches it with ghee, almonds and cardamom.

The almond paste gives this recipe extra body, while the fried nuts and raisins add contrast to the soft, thick mixture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 8g protein, 50g carbs, 29g fat.

Most of the carbohydrates come from the sugar, coconut and raisins, while ghee, coconut and almonds contribute much of the fat. Almonds, cashews and milk provide some protein. Balance a small serving with fresh fruit or enjoy it after a meal with a savoury main.

Preparing the almonds

Almond paste: blending the almonds with milk first helps them mix smoothly into the coconut. Keep blending until the paste looks even, then set it aside while you fry the nuts.

Toasting the coconut

Coconut: a brief stir-fry in the pan starts to warm and toast it before the milk goes in. Stir continuously for the stated minute so it heats evenly without catching.

Milk: cook the coconut in the first portion of milk for 2–3 minutes before adding the almond paste. This gives the coconut time to soften.

Getting the right thickness

Almond paste: after it is mixed in, cook until the halwa thickens before adding the sugar. Keep stirring so the mixture cooks evenly.

Sugar and ghee: the key cue is that the mixture pulls away from the sides of the pan. Add the remaining ghee gradually at this stage, mixing it in as you go.

Nuts and cardamom

Fried nuts: the recipe does not specify which nuts to fry; the chopped cashews and raisins are the likely garnish. Set them aside after frying, then stir them back in at the end.

Cardamom: add it with the fried nuts after the mixture has thickened. This keeps its fragrance noticeable in the finished sweet.

Serving the halwa

Serve the halwa warm or at room temperature in small portions, as it is rich and sweet. A few extra toasted nuts on top can make the garnish more distinct.

For a more balanced dessert plate, pair a modest serving with fresh fruit or serve it after a savoury meal.

Recipe notes & tips

• Blend the almonds thoroughly with the second portion of milk for a smooth paste.
• Keep the coconut moving as it toasts so it heats evenly.
• Stir regularly after adding the almond paste to help prevent sticking.
• Add the remaining ghee gradually rather than pouring it in all at once.
• Taste the halwa before adding all the sugar if you prefer it less sweet.

Variations

• Extra cardamom: add a little more ground cardamom for a stronger aroma.
• Pistachio garnish: replace some of the cashews with chopped pistachios.
• Less sweet: start with less sugar and add more to taste.
• Saffron: stir in a few saffron strands with the cardamom for a different fragrance.

Common mistakes to avoid

• Over-toasting the coconut: it can catch quickly, so stir it continuously for the stated minute.
• Lumpy almond paste: blend the almonds thoroughly with the milk before adding them to the pan.
• Adding sugar too early: follow the method and wait until the almond mixture has thickened.
• Pouring in all the ghee at once: add it little by little and mix well.
• Stopping before the mixture thickens: cook until it pulls away from the sides of the pan.

How to store

Cool the halwa, cover it and refrigerate for up to 3 days. Reheat gently in a pan or microwave, stirring as needed; add a small splash of milk if it seems too firm.

Frequently asked questions