Muscoth Halwa Recipe: For a truly special occasion in South India, nothing beats Muscoth Halwa. This beloved dessert is wonderfully chewy and nutty, crafted from simmering coconut milk and sugar with a hint of cardamom until it becomes a melt-in-your-mouth delight.
Required Ingredients
- Coconut milk (fresh or canned)
- All-purpose flour (maida)
- Sugar
- Ghee (clarified butter)
- Cashews, chopped
- Cardamom powder
- Saffron strands (optional)
- Water
- Salt
Step by Step Direction
Step 1: Prep Ingredients – Measure coconut milk, flour, sugar, ghee, cashews, cardamom, and saffron (soak in 1 tbsp warm water if using).
Step 2: Toast Cashews & Flour – In a pan, heat 1 tbsp ghee, roast cashews until golden, and set aside. Add 2 tbsp ghee, roast flour 5-7 min until aromatic.
Step 3: Make Sugar Syrup – In a saucepan, dissolve sugar in 1/4 cup water over medium heat until it forms a sticky, one-string syrup (5-7 min).
Step 4: Mix & Cook – Pour coconut milk into roasted flour, stir to avoid lumps. Add syrup, remaining ghee, cardamom, saffron, and salt. Cook 10-15 min until glossy.
Step 5: Set & Serve – Fold in cashews, pour into a greased tray, garnish, and cool for 2 hours. Cut into squares and serve.
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 280 kcal | 14% |
| Total Fat | 15g | 19% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 20mg | 1% |
| Total Carbohydrate | 35g | 13% |
| Dietary Fiber | 0.5g | 2% |
| Total Sugars | 25g | – |
| Protein | 2g | 4% |
| Vitamin C | 0mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 0.5mg | 3% |
| Potassium | 50mg | 1% |
“Percent Daily Values are based on a 2,000 calorie diet. Nutrient information given above is an estimate and may different based on specific ingredients used.“
Final Thought
Muscoth Halwa is more than just a dessert—it’s a warm hug from South Indian kitchens! Its chewy texture and aromatic flavors make it a crowd-pleaser for all ages. Whether you’re making it for a festival or just craving something sweet, this recipe is simple yet rewarding. Enjoy the process, and don’t forget to share it with loved ones!
Also Read: Homemade Carrot and Dates Cake Recipe
FAQs (Frequently Asked Question)
1. Can I use store-bought coconut milk?
Yes, canned or store-bought coconut milk works perfectly. Just ensure it’s full-fat for the best texture.
2. How do I store Muscoth Halwa?
Store it in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat slightly before serving.
3. Can I reduce the sugar?
You can reduce the sugar slightly, but it may affect the texture and shelf life. Adjust to taste, but keep the syrup consistency sticky.
4. Is there a substitute for ghee?
Unsalted butter can work, but ghee gives the authentic flavor and glossy finish. Avoid oils as they alter the taste.
5. Why is my halwa sticky?
Sticky halwa could result from undercooking or not enough ghee. Cook until the mixture pulls away from the pan and add ghee gradually.
Muscoth Halwa
Ingredients
Method
- Measure out all ingredients. If using fresh coconut milk, extract it by blending grated coconut with warm water and straining it. Go ahead and put your chopped cashews to the side. If you're using saffron, let it soak in a tablespoon of warm water for now.1 cup coconut milk
- Heat 1 tbsp ghee in a heavy-bottomed pan over low heat. Add chopped cashews and roast until golden brown. Remove and set aside.1/4 cup cashews, 1/2 cup ghee
- In the same pan, add 2 tbsp ghee and the all-purpose flour. Roast on low heat for 5-7 minutes, stirring constantly, until it turns aromatic and slightly golden. Avoid burning the flour.1 cup all-purpose flour, 1/2 cup ghee
- In a second saucepan, mix the water and sugar until combined. Heat on medium until the sugar dissolves completely and forms a sticky, one-string consistency syrup (about 5-7 minutes).1 cup sugar, 1/4 cup water
- Add the coconut milk slowly while you stir; this patience is what gives you that beautifully smooth texture. Add the sugar syrup gradually while mixing. The mixture will thicken quickly.
- Add the remaining ghee in small batches, stirring well each time. Mix in cardamom powder, saffron (if using), and a pinch of salt. Keep stirring on low heat for 10-15 minutes until the mixture pulls away from the pan and forms a glossy mass.1/2 cup ghee, 1/4 tsp cardamom powder, 1/4 tsp saffron strands, Pinch of salt
- Fold in the roasted cashews, reserving a few for garnish.
- Grease a tray or plate with a little ghee. Pour the halwa mixture into it, spreading it evenly. Garnish with reserved cashews. Let it cool for 2 hours at room temperature until set.
- Once cooled and firm, cut the halwa into squares or diamonds. Serve at room temperature or slightly warm.
Notes
- Coconut Milk: Use full-fat coconut milk for a Excellent rich, creamy texture. If extracting fresh, blend 1 cup grated coconut with 1 cup warm water and strain.
- Ghee Quality: High-quality ghee enhances flavor and gives a glossy finish. Add it slowly to avoid an oily texture.
- Sugar Syrup Consistency: Aim for a one-string consistency (when a drop of syrup between fingers forms a single thread). This ensures the right sweetness and texture.
- Roasting Flour: Keep heat low and stir constantly to prevent burning. The flour should be aromatic and slightly golden, not brown.
- Saffron (Optional): Soak in warm water for 10 minutes to release color and flavor. Skip if unavailable, as it’s not essential.
- Cashews: Substitute with almonds or pistachios for a twist, but roast them lightly to maintain crunch.
- Storage: Store in an airtight container at room temperature for 2 days or refrigerate for up to a week. Warm slightly before serving for best taste.
- Texture Tips: If your Halwa is too Soft, You Should Cook Longer to remove moisture. If too hard, reduce cooking time or add a bit more ghee.
- Dietary Adjustments: For a vegan version, replace ghee with coconut oil, but note it may alter the traditional flavor.
My Name is Sanjeev Vekariya, I cover Articles related to Baking, Recipes, Desserts and Cake . I have more than 5 Years of Experience in Writing Food Article.