Ingredients
Method
Step 1: Prepare the Ingredients
- 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
Step 2: Toast the Cashews
- 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
Step 3: Cook the Flour
- 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
Step 4: Make the Sugar Syrup
- 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
Step 5: Combine Ingredients
- 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.
Step 6: Add Ghee and Flavor
- 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
Step 7: Add Cashews
- Fold in the roasted cashews, reserving a few for garnish.
Step 8: Set the Halwa
- 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.
Step 9: Cut and Serve
- 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.