Coconut Halwa Recipe with Dry Fruits:
Ingredients:
- 1 cup grated coconut (fresh or desiccated)
- 1 cup sugar
- 1/2 cup water
- 1/2 cup mixed dry fruits (almonds, cashews, pistachios, raisins)
- 2 tablespoons ghee (clarified butter)
- 1/2 teaspoon cardamom powder
- A pinch of saffron strands (optional)
- Silver leaf (varak) for garnish (optional)
Instructions:
- Prepare Dry Fruits:
- Chop the almonds, cashews, and pistachios into small pieces. Keep the raisins whole.
- Heat Ghee:
- Heat 1 tablespoon of ghee in a heavy-bottomed pan or kadhai over medium heat.
- Roast Dry Fruits:
- Add the chopped dry fruits to the pan and sauté until they turn golden brown and fragrant. Remove them from the pan and set aside.
- Cook Coconut:
- In the same pan, add the grated coconut and roast it for a few minutes until it turns light golden brown and releases a nutty aroma.
- Make Sugar Syrup:
- In a separate saucepan, combine the sugar and water. Heat the mixture over medium heat, stirring until the sugar dissolves completely to make a syrup.
- Combine Ingredients:
- Once the sugar syrup reaches a one-string consistency (where a drop of syrup forms a single thread when pressed between your fingers), add it to the roasted coconut in the pan.
- Cook Halwa:
- Stir continuously and cook the mixture until it thickens and starts leaving the sides of the pan. This may take about 10-15 minutes.
- Add Dry Fruits:
- Add the roasted dry fruits, remaining tablespoon of ghee, cardamom powder, and saffron strands (if using). Mix well to combine.
- Garnish and Serve:
- Transfer the coconut halwa to a serving dish and garnish with silver leaf (if using).
- Allow the halwa to cool slightly before cutting it into pieces.
- Serve warm or at room temperature as a delicious sweet treat!
Enjoy this decadent coconut halwa loaded with nutritious dry fruits as a delightful dessert for festive occasions or special gatherings.
