The creamiest Coconut Halwa or Coconut Sheera is perfect for Indian festivals such as Diwali or special occasions. You can easily prepare this creamy halwa with semolina (sooji) and coconut milk.
Ingredients
Semolina - I used fine white semolina. You can also use coarse semolina/rawa/suji.
Coconut Milk -Â we used thick variety.
Desiccated Coconut
Mawa - I used homemade mawa/khoya
Sugar - white granulated sugar
Ghee - I used homemade desi ghee
Saffron - 10/12 threads soaked in 1 tablespoon warm milk
Mixed nuts - Charoli, and Pistachios and Almonds (slivered)
Cardamom Powder
Tips for Nariyal Ka Halwa Recipe
Keep the heat low when roasting the semolina and take your time with roasting it
Wait until the semolina turns light pink and aromatic. You can then move onto the next step.
Use full-fat versions of the ingredients for the creamiest halwa.
Serving and Storing:
You can make this siro in advance. It keeps well in the fridge for up to 2 days - keep away from other strong-smelling food
Serve either warm or at room temperature for the best flavour.
This siro or halwa can be served as Prasad for any holy occasions or ceremonies.
Also can be served as dessert after having a spicy Indian meal or served in a Gujarati Thali.
Sometimes we pair it with Aloo Chole (potato and chickpea curry without onion-garlic) and Poori (deep-fried Indian flatbreads) for Sunday brunch.
Other Halwa Recipes and Semolina Recipes
1. Garvanu (Gujarati semolina kheer)
2. Chocolate Passionfruit Semolina cake
3. Sooji Gujiya
6. Habshi Halwa
COCONUT HALWA | SOOJI NARIYAL KA HALWA
Ingredients
- ½ cup semolina
- ½ cup sugar
- ¼ cup ghee + 1 tbsp
- ½ cupkhoya - milk solid used home made
- 3-4 tablespoon desiccated or fresh grated coconut
- ½ cup coconut milk
- 1 cup of plain water
- 10-12 threads of saffron soaked in 1 tsp. milk
- ½ teaspoon cardamom seed powder
- 2-3 tablespoon slivered almonds and pistachios to decorate
- 1 tbsp. Cuddapah Almonds.
- Kadai or heavy-based frying pan
- Spatula
Instructions
- Heat sugar and 1 cup water in a saucepan, just one boil enough. Don't need to make syrup.
- Heat ghee in the heavy bottom pan and start roasting semolina.
- Keep the heat very low and stir continuously to prevent any burn or sticking at the bottom of the pan.
- It will take about 8-9 minutes, roast till semolina gets very light brown colour.
- Add sugar water and khoya and keep mixing making sure there are no lumps.
- Now add charoli and cashew nuts, coconut and coconut milk, keep mixing till you see ghee separating from the mixture.
- Now add cardamom powder, and add saffron water and 1 tablespoon ghee.
- Cook another minute or so and turn off the heat.
- Transfer in a serving bowl or plate and garnish with slivered nuts.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote:- This post was originally posted on 10th August 2013, since I have updated with more content and images. The recipe remains the same.
Priya Srinivasan - I Camp in My Kitchen says
Wow what a delicious twist to our regular Sooji halwa! Coconut must have added a wonderful aroma to the dessert!
Motions and Emotions says
Festive season has started and this coconut sooji halwa is the perfect sweet dish for festive occasions... Love the addition of coconut milk in the halwa
cookingwithsapana says
I remember my mom used to make suzi halwa with coconut or rather she would add dried coconut flakes on top. Love the idea of adding khoya in it, must have made it so rich and delicious. Beautiful pictures