Halwai October 12, 2018


• 1/2 kg – desiccated Coconut (dry)
• 250g – mawa
• 1/2 kg – Sugar
• few drops – Saffron colour
• 1 big glass – water
• 3 to 4 – varak leaves
• 1.5 tsp – Ghee (for greasing)


  1. Boil the water and sugar till you get a one-thread consistency.
  2. While the water is being boiled, add the saffron colour.
  3. In a big non-stick kadai (preferably), saute the mawa on a low flame till the ghee from the mawa starts separating.
  4. Mix the desiccated coconut and the mawa in a thali.
  5. Add this mixture to the sugar syrup and mix it well.
  6. Grease another thali with a tsp of ghee.
  7. Put the mixture in the thali.
  8. Grease your palm with some ghee and evenly press the mixture in the thali.
  9. Put the varak leaves evenly on the mithai and cut it into diamond shaped pieces.
  10. Let it cool for an hour before you remove the pieces from the thali.

Recipe courtesy of Anita Raheja