Halwai September 23, 2020


• 2 cups – fresh, finely grated Coconut
• 1 cup – besan flour
• 3 cups – Sugar
• 1 cup – Milk
• For Flavouring:
• 1/2 cup – Ghee
• 1/2 tsp – Cardamom powder
• Cashew nuts roasted in Ghee (optional)


  1. In a heavy bottomed vessel or kadai, mix all the ingredients together.
  2. Heat the vessel on a low flame and stir continuously.
  3. The sugar starts to melt and the batter begins to dilute.
  4. Keep stirring for 10-15 minutes until the batter leaves the edges of the vessel.
  5. At this point, add the ghee little by little.
  6. Keep stirring the batter and add the cardamom powder as well.
  7. The mixture should be taken off the heat when it leaves the edges of the pan and slight bubbles begin to surface.
  8. Empty the contents on to a greased plate and spread evenly with a flat spoon greased with ghee.
  9. When it turns slightly cold, cut into the desired shape.

Recipe courtesy of Remanika