Cashew-coconut halwa
Fresh coconut and cashew fudge rolled thin with cardamom
A soft, fudgy halwa of fresh coconut and cashews cooked in sweetened milk with cardamom and a little ghee, rolled out thin and topped with almond and pistachio flakes. It's creamy, nutty and melt-in-the-mouth. Makes about 30 squares for festivals or a gift box.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 15
Ingredients
Method
0/6 doneStep 1: Boil 2 cups milk, 10 ½ oz sugar and 7 oz fresh coconut in a heavy pan over a medium heat, stirring often, until thick.
20 minStep 2: Add 6 ½ oz cashew nuts and keep stirring until the mixture becomes thick again. Add 1 tbsp ground cardamom.
8 minStep 3: Stir in 2 tbsp ghee and cook on a low heat until the mixture comes together and no longer sticks to your palm when you touch it.
7 minStep 4: Grease a sheet of greaseproof paper with ghee, put the mixture on it and roll it out 6 mm thick under a sheet of cellophane or baking paper.
Step 5: Sprinkle over 1 tbsp flaked almonds and 1 tbsp flaked pistachios and roll lightly so they stick.
Step 6: When cool, cut into squares. Keep in an airtight box in the fridge for up to a week.
30 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 4 g
- Carbs
- 26 g
- Fat
- 13 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cashew-coconut halwa take?
- About 55 minutes in total: 15 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 15 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of sugar?
- Caster sugar, same amount.
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