Suran Halwa Recipe – Authentic Yam & Coconut Indian Dessert

Last Updated on 6 months ago by Neha Deshmukh

Suran Halwa Recipe – Authentic Yam & Coconut Indian Dessert

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Suran Halwa. It’s a wonderfully unique Indian dessert, and honestly, it wasn’t something I grew up eating regularly. But I stumbled upon it a few years ago and it’s become a bit of a cozy tradition, especially during the cooler months. It’s surprisingly delicious and a fantastic way to enjoy a vegetable in a sweet treat!

Why You’ll Love This Recipe

This Suran Halwa (also known as Jimikand Halwa) is more than just a dessert; it’s a comforting hug in a bowl. It’s subtly sweet, wonderfully textured, and packed with the goodness of yam, coconut, and warming spices. Plus, it’s a little different from the usual suspects, making it a delightful surprise for your family and friends. You’ll love how easy it is to make, and the aroma that fills your kitchen while it cooks is simply divine.

Ingredients

Here’s what you’ll need to create this delicious Suran Halwa:

• 400-500 gms Suran (Yam/Jimikand)
• 1 cup Fresh Scraped Coconut (approximately 150-200 gms)
• 1 cup Sugar/Crushed Jaggery (adjust to taste – about 200-250 gms)
• 1 teaspoon Lemon juice
• 2 teaspoons Pure Ghee
• 1 cup Buttermilk
• ½ teaspoon Cardamom Powder (adjust to taste)
• A pinch of Salt
• Dry fruits as required (almonds, cashews, pistachios – roughly chopped)

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your halwa.

Suran (Yam/Jimikand): Exploring Varieties & Benefits

Suran, also known as yam or Jimikand, is a root vegetable that’s incredibly nutritious. It’s a good source of fiber, potassium, and vitamin C. You’ll find different varieties – some are more watery, others more starchy. I prefer a slightly starchier variety for this halwa as it holds its shape better.

Coconut: Fresh vs. Dried – Which to Use?

Freshly scraped coconut is always best for that authentic flavor and texture. However, if you can’t find fresh, unsweetened desiccated coconut works well too. Just add a tablespoon or two of milk or water when you add it to the pan to rehydrate it slightly.

Sugar vs. Jaggery: Flavor & Health Considerations

You can use either sugar or jaggery (gur) in this recipe. Jaggery adds a lovely caramel-like flavor and is considered a healthier alternative to refined sugar. I often use a mix of both – about ¾ cup jaggery and ¼ cup sugar – for a balanced sweetness.

Ghee: The Importance of Quality & Quantity

Ghee is essential for that rich, nutty flavor. Don’t skimp on the quality! Homemade ghee is fantastic, but a good quality store-bought ghee will work just fine. The 2 teaspoons might seem small, but it’s enough to give the halwa a beautiful sheen and flavor.

Cardamom: Sourcing & Freshness

Freshly ground cardamom powder is a game-changer. If you can, grind the pods yourself just before using them. The aroma is incredible! If using store-bought powder, make sure it’s relatively fresh.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and grate the suran. This can be a little sticky, so don’t worry if it takes a bit of effort.
2. Now, in a bowl, mix the buttermilk with water and soak the grated suran for 15-20 minutes. This helps remove some of the stickiness and makes it easier to cook.
3. Heat 1 teaspoon of ghee in a heavy-bottomed pan. Squeeze out all the water from the soaked suran and add it to the pan. Sauté for 2-3 minutes until it starts to change color slightly.
4. Cover the pan and cook on low flame for 5-6 minutes, stirring occasionally, until the suran softens.
5. Add the coconut, sugar/jaggery, salt, and lemon juice. Cook, stirring constantly, until the sweetener melts completely.
6. Now, reduce the heat to low and simmer, stirring frequently, until the halwa reaches your desired consistency. This usually takes about 10-15 minutes. It will thicken as it cools, so don’t overcook it.
7. Finally, mix in the cardamom powder, dry fruits, and the remaining ghee. Give it a good stir and serve hot or chilled.

Expert Tips

• Don’t skip the buttermilk soak! It really makes a difference in the texture.
• Stir, stir, stir! Halwa needs constant attention to prevent sticking and burning.
• Adjust the sweetness to your liking. Taste as you go and add more sugar or jaggery if needed.
• A heavy-bottomed pan is your friend. It ensures even cooking and prevents sticking.

Variations

• Vegan Suran Halwa Adaptation: Substitute the ghee with coconut oil or a vegan butter alternative.
• Gluten-Free Considerations: This recipe is naturally gluten-free!
• Spice Level Adjustment: Add a pinch of nutmeg or a tiny bit of ginger powder for a warmer flavor.
• Festival Adaptations (e.g., Diwali, Makar Sankranti): My aunt always adds a sprinkle of saffron strands to the halwa during Diwali for a festive touch.

Serving Suggestions

Suran Halwa is delicious on its own, but it’s even better with a dollop of yogurt or a sprinkle of chopped nuts. It’s a perfect dessert after a hearty Indian meal, or a comforting treat with a cup of chai.

Storage Instructions

Leftover Suran Halwa can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently before serving.

FAQs

What is Suran and is it safe to eat?

Suran is a root vegetable, similar to yam. Yes, it’s perfectly safe to eat when cooked properly! It can cause a slight itchiness if eaten raw, so always cook it thoroughly.

Can I make Suran Halwa ahead of time?

Yes, you can! It actually tastes even better the next day after the flavors have melded. Just store it in the fridge and reheat gently.

What can I substitute for ghee in this recipe?

You can use coconut oil or a vegan butter alternative, but the flavor will be slightly different.

How do I know when the halwa has reached the right consistency?

The halwa should be thick enough to hold its shape, but still slightly moist. Remember it will thicken as it cools.

Can I use store-bought grated coconut for this halwa?

Yes, you can! Just add a tablespoon or two of milk or water to rehydrate it slightly.

Enjoy making this delightful Suran Halwa! I hope it brings a little bit of Indian sweetness into your kitchen. Let me know how it turns out in the comments below!