Ingredient:
2 cups (16 ounces) Coconut (fresh and grated) (frozen also can be used)
½ cup (4 ounces) Rice (uncooked)
½ cup (4 ounces) Sugar
1 or 2 tsp Ghee
¼ tsp Cardamom Powder (Elaichi)
For Garnishing:
Cashews and Raisins sauteed in some ghee
Method:
Soak rice in enough water for 2 to 3 hours until it becomes soft.
Grind the soaked rice and grated coconut into a very fine paste by adding some water. But do not make it too much watery. It should be like a smooth paste and keep this aside.
In a non-stick pan pour sugar and add some water just enough to immerse the sugar (approximately ½ cup or 4 ounces). Boil the sugar solution till it becomes thick.
Then immediately add the cardamom powder and coconut rice paste and keep stirring until it becomes thick and stick on the sides of the pan.
Just before turning off the flame, add ghee and mix well.
Great tasting coconut halwa is ready!!
Garnish the halwa with fried cashew and raisins.
2 cups (16 ounces) Coconut (fresh and grated) (frozen also can be used)
½ cup (4 ounces) Rice (uncooked)
½ cup (4 ounces) Sugar
1 or 2 tsp Ghee
¼ tsp Cardamom Powder (Elaichi)
For Garnishing:
Cashews and Raisins sauteed in some ghee
Method:
Soak rice in enough water for 2 to 3 hours until it becomes soft.
Grind the soaked rice and grated coconut into a very fine paste by adding some water. But do not make it too much watery. It should be like a smooth paste and keep this aside.
In a non-stick pan pour sugar and add some water just enough to immerse the sugar (approximately ½ cup or 4 ounces). Boil the sugar solution till it becomes thick.
Then immediately add the cardamom powder and coconut rice paste and keep stirring until it becomes thick and stick on the sides of the pan.
Just before turning off the flame, add ghee and mix well.
Great tasting coconut halwa is ready!!
Garnish the halwa with fried cashew and raisins.
