10:35
Unknown
Coconut Rava Halwa is a nutty delicious halwa you can make with fresh coconut. This halwa is quite easy to make and gets done quickly. With so many festivals and poojas, this sweet makes an apt Naivedyam.
I have mentioned about our handmade clippings and files that we have been safekeeping for over 20 years now. Though its been our wish to try out all the recipes from those files, we hardly ever find time to cook all those recipes. However, once in a while we take out a file and check out the recipes.
With so many festivals always coming around, we tend to check out for new dishes to make and offer as Neivedyam. This March we have Holi and Ugadi to celebrate. While we have always either played Holi at office or joined our community celebrates, Ugadi is always a grand celebration at home. This being our Telugu New Year’s day, we make elaborate feast and after pooja, we partake the food. Amma normally makes some payasam or halwa. This Coconut Halwa turns out to be an excellent choice to make for Ugadi. Not to mention the fact that this stays good for over a week when you can enjoy a small portion everyday.
We are starting the March BM#86, week 1, where I will be sharing some Festival Dishes this week.
Coconut Rava Halwa
Ingredients Needed
1 cup Coconut Fresh
1 cup Milk
3/4 cup Sugar
3 tbsp Semolina / Rava
3 tbsp Ghee
Handful of Cashewnuts
Handful of Raisins
Heat a nonstick pan with 1 tsp ghee, roast the nuts until golden and remove to a bowl.
Then roast the fresh coconut in 1 tbsp for 5 to 7 mins on low flame, remove to a bowl.
Next roast the Rava in another tbsp of ghee till golden, add milk and cook in low flame.
Then add the sugar and let it melt and cook for few minutes.
When the sugar is all melted, add the roasted coconut and continue cooking till everything comes together as a mass or halwa.
Add the remaining ghee and roasted nuts.
This stays good for over a week when refrigerated.
- 1cup Coconut Fresh
- 1cup Milk
- 3/4cup Sugar
- 3tbsp Semolina / Rava
- 3tbsp Ghee
- Handful Cashewnuts
- Handful Raisins
-
Heat a nonstick pan with 1 tsp ghee, roast the nuts until golden and remove to a bowl.
-
Then roast the fresh coconut in 1 tbsp for 5 to 7 mins on low flame, remove to a bowl.
-
Next roast the Rava in another tbsp of ghee till golden, add milk and cook in low flame.
-
Then add the sugar and let it melt and cook for few minutes.
-
When the sugar is all melted, add the roasted coconut and continue cooking till everything comes together as a mass or halwa.
-
Add the remaining ghee and roasted nuts.
This stays good for over a week when refrigerated.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
This is part of March Week 1, Cooking from Cookbook Challenge Group.
The post Coconut Rava Halwa appeared first on Cooking 4 all Seasons.
Posted in: Indian Cook
0 comments:
Post a Comment