Coconut Cashew Halwa Recipe – Authentic Indian Sweet Treat

Last Updated on 4 months by Neha Deshmukh

Coconut Cashew Halwa Recipe – Authentic Indian Sweet Treat

Okay, let’s be real – is there anything more comforting than a warm bowl of halwa? This Coconut Cashew Halwa is a family favorite, and honestly, it’s one of the first Indian sweets I ever learned to make! It’s rich, fragrant, and just melts in your mouth. I’m so excited to share my version with you. It’s easier than you think, and the results are seriously worth it.

Why You’ll Love This Recipe

This halwa is special. It’s not overly complicated, but it delivers big on flavor. The combination of sweet coconut, crunchy cashews, and that lovely ghee aroma is just heavenly. Plus, it’s a relatively quick dessert to whip up when you’re craving something sweet and traditional. It’s perfect for festive occasions, or just a cozy night in.

Ingredients

Here’s what you’ll need to make this delicious Coconut Cashew Halwa:

• 1 cup fresh coconut, grated (about 150g)
• 1.25 cups milk (about 300ml)
• 4 tablespoons sugar (about 50g – adjust to your sweetness preference!)
• 1 tablespoon broken cashews (about 15g)
• 2.5 tablespoons ghee (about 37.5ml)

Ingredient Notes

Let’s talk ingredients! Using fresh coconut really makes a difference here. It has a natural sweetness and aroma that you just don’t get with dried coconut. If you absolutely have to use dried, rehydrate it in warm milk for about 30 minutes before grating.

Ghee is key for that authentic flavor. It adds a richness you can’t replicate with oil. I prefer using homemade ghee, but good quality store-bought works too.

Now, about sweetness! Traditionally, Indian sweets are quite sweet, but feel free to adjust the sugar to your liking. My grandmother always made hers a little less sweet, and I often follow her lead.

As for the cashews, I like using broken pieces because they distribute better throughout the halwa. But whole cashews are lovely too – just give them a rough chop.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 tablespoon of ghee in a heavy-bottomed pan. Add the broken cashews and fry them until they turn a beautiful golden brown. Be careful not to burn them! Once golden, take them out and set them aside.
2. Now, add the grated coconut to the same pan. Roast it over medium heat until it’s golden brown and fragrant. This usually takes about 5-7 minutes. Stir frequently to prevent burning.
3. Pour in the milk and bring it to a simmer. Keep stirring occasionally to prevent the coconut from sticking to the bottom. Let the milk reduce completely – this is where the patience comes in! It will take about 10-15 minutes.
4. Once the milk has evaporated, add the sugar and cook until the mixture thickens to a sticky consistency. Keep stirring!
5. Now, the magic happens. Start adding the remaining ghee gradually, a little at a time, while stirring continuously. This is what gives the halwa its smooth, glossy texture. Cook until the mixture leaves the sides of the pan.
6. Finally, mix in the fried cashews and transfer the halwa to a serving dish. You can enjoy it warm or chilled – both ways are delicious!

Expert Tips

• Heavy-bottomed pan is a must! It prevents sticking and ensures even cooking.
• Stir, stir, stir! Seriously, constant stirring is your best friend when making halwa.
• Don’t rush the milk reduction. Letting the milk evaporate completely is crucial for the right texture.
• Ghee is your friend. Adding it gradually and stirring continuously is the key to a smooth, non-sticky halwa.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based ghee and milk (almond or coconut milk work well!).
• Sugar-Free Adaptation: Substitute the sugar with a sugar-free sweetener like erythritol or stevia. Adjust the quantity according to the sweetener’s instructions.
• Spice Level: My friend Priya always adds a pinch of cardamom powder to her halwa. It adds a lovely warmth and fragrance. About ¼ teaspoon is perfect.
• Festival Adaptations: This halwa is fantastic for Diwali or Holi! You can garnish it with silver leaf (vark) for a festive touch.

Serving Suggestions

This Coconut Cashew Halwa is wonderful on its own, but you can also serve it with:

• A scoop of vanilla ice cream (don’t judge – it’s amazing!)
• A sprinkle of chopped pistachios or almonds
• A warm cup of chai

Storage Instructions

Leftover halwa can be stored in an airtight container in the refrigerator for up to 3-4 days. It might firm up a bit when chilled, but you can gently warm it up before serving.

FAQs

Let’s answer some common questions:

• What type of coconut is best for halwa? Fresh coconut is ideal, but you can use rehydrated dried coconut in a pinch.
• Can I use coconut milk instead of fresh coconut and milk? You can, but the flavor won’t be as intense. If using coconut milk, reduce the amount slightly as it’s richer.
• How do I prevent the halwa from sticking to the pan? A heavy-bottomed pan, constant stirring, and adding the ghee gradually are key!
• What is the shelf life of this halwa? It will last for 3-4 days in the refrigerator.
• Can I add other nuts like almonds or pistachios? Absolutely! Feel free to experiment with your favorite nuts.

Enjoy making this delicious Coconut Cashew Halwa! I hope it brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!