Halwai June 17, 2021


• Coconut – 2 whole (fresh and grated)
• Jaggery – 1/2 kg, grated
• Cardamoms – 10 to12 (powdered)
• Maida flour – 1/2 kg
• Wheat flour – 1/2 kg
• Turmeric powder – 1/2 tsp
• Cashew nuts – 15 (small pieces fried in ghee)
• Khus Khus – 50 g
• Oil – 1/4 kg
• Ghee – 1/4 kg


  1. Grind fresh grated coconut and put it in a container to heat.
  2. Add grated jaggery, ghee, kashkash, cashew nuts to it. Stir it continuously, until it mixes well and forms a paste.
  3. Take out from the stove and add cardamom powder to it.
  4. When it is cooled, make small balls out of it and keep aside.
  5. Take maida and wheat flour (you can also use maida).
  6. Add oil 5 tsp, turmeric and water, and mix it well into a smooth dough.
  7. Add 2 tbsp of oil on the top of that and keep it aside 15 minutes.
  8. Divide dough into small balls, make a hole, insert a sweet ball and cover that hole. Roll them into round shape (like parathas).
  9. Grease the tawa or pan with ghee and place this over it. When done one side turn and apply ghee on other side.
  10. It should be golden brown in colour when you remove.
  11. Store it in a dry container and eat with ghee on the top.

Recipe courtesy of Uma umesh