This easy, velvety Sweet Potato Halwa recipe is a nutritious, delightful twist on traditional Indian desserts. Perfectly sweet and rich, this healthy Shakarkand Halwa showcases the best of traditional Indian sweets using simple, everyday ingredients. Inspired by an Instagram video my daughter shared, I knew I had to try making this Sakkaravalli Kizhangu Halwa at home. With fresh sweet potatoes on hand, I followed these foolproof, step-by-step instructions. The result? An absolutely tasty and nutritious dessert on my very first attempt that is incredibly quick and easy to make!

Iftar & Eid Menu: Breaking Fast with Dates and Tea

"Feasting on Faith: An Iftar & Eid al-Fitr Culinary Journey from Tamil Muslim Cuisine"

Tamil Muslim Cuisine: A Legacy of Trade, Culture & Flavours

    Tamil Muslims, also known as Tamil Nadu Muslims or Tamil-speaking Muslims, have a deep-rooted culinary heritage shaped by centuries of trade, migration, and cultural fusion. Their cuisine is a vibrant tapestry of South Indian traditions interwoven with Persian, Arab, and Mughlai influences—resulting in an exquisite blend of aromatic spices, slow-cooked meats, and indulgent sweets that define Tamil Muslim feasts.

Celebrate Navratri: A Delicious Spread of Sundals, Pongals, and More for the Gods

"Embracing the Spirit of Navratri Through Food and Memories"

Cherished Festival Memories

    While I may not actively celebrate Navratri, this festive season holds a special place in my heart, filled with cherished memories. Growing up in a vibrant neighbourhood, we embraced a rich tapestry of communal festivals, including Diwali, Pongal, Tamil and Malayalam New Year, Onam, and Karthigai. Our celebrations also extended to Eid, Bakrid, Christmas, Easter, and New Year. The joy of sharing delicious festive delicacies was a significant part of these celebrations, leaving a lasting imprint on my memory.

    When I made Pear Halwa, I wanted to make Halwa with Apples too.  Though I had given a try making Apple Halwa during my early years of cooking, I had never given a second thought of perfecting it or trying it out again.  Recently I have been trying out new recipes out of Apples that I have landed upon making an all new Apple Sago Payasam and Apple Halwa out of it.  Even our New Year Dessert turned out to be Apple Pie.  And have brewed a batch of Apple Wine too.  These recipes are new at home and are my experimental versions, perfected out.

    I followed the same method as for Kasi Halwa(Poosanikkai Halwa) for this Apple Halwa recipe. It is such an easy recipe and you would need just 3 ingredients, Apple, Sugar & Ghee.  Other ingredients are optional, but I insist you to add them. So adding a bit of Cardamom Powder gives you a wonderfully flavoured and garnishing it with an extra bit of slivered Almonds & Cashew nuts fried in ghee which gives a whole lot of crunchy texture in every bite. I have not added Milk/Mawa in this recipe. If you love the aroma of Cinnamon & Nutmeg in Apple recipes, then you can even add them in this Apple Halwa.  You have no strict rules while making this Halwa. Apples with its unique taste & the roasted slivered Nuts add texture to this Halwa. 

    Just one thing to remember - Use the grated Apples immediately.  Otherwise, it tends to get oxidized & the colour of the Halwa may turn dark. No need of squeezing out any extra water in it. Add the grated Apples into the Ghee and cook it on a low flame until it turns soft &tender. Let the mixture be dry before adding sugar & flavourings into it. And when it comes to Sugar, I have added 1/4 Cup of Sugar for 2 Cups of Apple. If you are using a sweet variety, I suggest you to adjust it accordingly.

     Apple Halwa is an easy recipe which can be made with minutes.  When you have a sweet craving or want a simple dessert for a party, this Apple Halwa comes out to be  handy.  You can also serve it as a Naivedhyam or Prasadham too.

 For more INDIAN SWEETS, Click here...

 Cuisine - Indian

 Recipe Type - Sweet

 Difficulty - Medium

 Serves - 2-3

 Author - SM  

 Preparation Time - 15 -20 Minutes.

 Cooking Time - 20-30 Minutes.

 For more DIWALI RECIPES, Click here...

HOW TO COOK APPLE HALWA 

INGREDIENTS:

For Apple Halwa:

Ghee - 3-4 Tbspns

Cashew Nuts - 10 Nos.

Almonds - 10 Nos. 

Apple - 2 Cups

Sugar - 1/4 Cup

Cardamom - 2-3 Pods

Saffron - few Strands

Yellow Food Colouring - few Drops(Optional)

 Salt - a Pinch

METHOD:

Preparation:

• Grind Cardamoms along with few teaspoons of sugar into a fine powder and keep it aside.
• Soak Saffron strands in few teaspoons of warm water.
• Sliver the Nuts and keep them aside. 
• Wash, peel & core the Apples & then cut them into halves.
• Remove the Seeds.
• Grate the Apples using a grater.
• Use the grated Apples immediately. 

For Apples Halwa:

• Heat 3 Tbspn of Ghee in a heavy-bottomed pan, roast the slivered, Almonds & Cashew Nuts.
• Add the grated Apples and cook on a medium-low flame for a few minutes.
• Cook the Apples until it turns soft & tender.
• Cook until the Apples turn dry and there is no water.
• Now add the sugar along with Saffron soaked Water, Cardamom Powder and give a quick stir.
• Add a few drops of yellow food colouring and mix well.
• Cook this on a low flame for about 5-7 Minutes.
• At this stage, Apple Halwa starts to bubble up.
• Now add a Tablespoon of Ghee and give a quick stir.
• Cook this on a low flame for another 5-7 Minutes.
• Add a pinch of salt and the remaining Ghee to the Halwa and mix well.
• When the Ghee starts to separate & the Apple Halwa begins to leave the sides of the pan, switch off the fire. 
• Serve Apple Halwa hot or at room temperature.
• Can keep it refrigerated.  
• Lasts up to a week when refrigerated. 
• The texture of the Halwa remains the same even when refrigerated.

NOTES:

• I have used Red Royal Gala Apples in this recipe.  Can prepare the same recipe with Green Apples too.  
• Adjust the amount of Sugar to suit the variety of Apple.
• Grate the Apples evenly, which would facilitate even cooking.
• Once the Apples are grated, use it immediately.
• Otherwise, the Apples may tend to get oxidized.
• There is no need to squeeze the extra water out of the Apples.
• It helps the Apples to get cooked well.
• Saute the grated Apples and cook it along with the water until it turns soft, cooked and there is no more water content, before adding the sugar. 
• Some recipes call for adding Milk in the recipe.
• Can use 1/4 Cup of Milk and cook for an extra bit of time until the mixture turns dry before adding the sugar.
• Perfectly cooked Apples gives a perfect texture to the Halwa.
• Adjust the amount of sugar to suit your sweet tooth.
• I have flavoured the Halwa with Cardamom Powder.
• Adding a bit of extra Ghee will give a rich texture to the Apple Halwa.
• Adding Saffron is purely optional.
• Adding artificial food colouring is purely optional.
• I have added a few drops of yellow food colouring to the Apple Halwa. Can use orange/green food colouring too.
• Adding a pinch of salt to the Halwa is purely optional, but it helps to balance the overall taste of the dessert.

Coconut Burfi (Thenga Burfi): A deliciously sweet treat made with fresh coconut, sugar, and cardamom, perfect for festive celebrations. Enjoy the rich, melt-in-mouth texture that's a hit during Diwali!

 

Fresh Coconut: The Heart of Coconut Burfi

ദൈവത്തിന്റെ സ്വന്തം നാടിനും നാട്ടുകാര്ക്കും
കേരള പിറവി ആശംസകൾ!!!

🌴✨ Wishing everyone a joyous Kerala Piravi Day! ✨🌴

My Heartfelt Wishes to all on this special day as we celebrate the birth of our beloved Kerala.

 

    As we celebrate Kerala Piravi, I want to share a cherished recipe that embodies the spirit of our beautiful land—Coconut Burfi (Thengai Burfi). This sweet treat is a staple in Kerala households, often bringing back fond memories of my neighbour, Santhi Aunty, who perfected the art of making this delightful dessert. The Love for Coconut Burfi

    The first time I tasted Santhi Aunty's Coconut Burfi, I was hooked! Made with just three main ingredients—coconut, sugar, and a hint of cardamom—this traditional sweet is simplicity at its best. In my opinion, no Indian sweet is complete without the aromatic touch of cardamom, though my son may disagree, as he’s not a fan of its flavour!

The Sweet Story of Coconut Burfi: A Melt-in-the-Mouth Delight!

What’s in a Name?

    Did you know that the term "Barf" or "Barfi" means Snow? It’s no wonder these delightful sweets are named so, given their melt-in-the-mouth texture! Coconut Burfi (Thengai Burfi) is a popular Indian sweet that showcases the unique flavour of freshly grated coconut. Whether it’s made with milk, nuts, or fresh fruits, the versatility of burfis is simply remarkable. It seems that Indians have an incredible talent for transforming almost anything into a delectable Burfi, Halwa, Kheer, or Payasam!

Coconut Burfi: A Unique Texture

    While many burfis are known for their melt-in-the-mouth quality, Coconut Burfi offers a different experience. This sweet retains delightful bits of freshly grated coconut, providing a satisfying chew.

Why You’ll Love Coconut Burfi:

• Quick and Easy: Perfect for beginners and requires minimal ingredients.
• Foolproof Recipe: Even first-timers can master it without any fuss.
• Simple Ingredients: Just three main ingredients—coconut, sugar, and a hint of milk. A touch of cardamom elevates the flavour beautifully!

Tip: Want to add a twist? Feel free to add rose essence for that floral aroma! While I chose not to include them in this recipe.  Some variations call for condensed milk and desiccated coconut for added richness.

The Perfect Diwali Sweet

    Coconut Burfi deserves a special spot on your Diwali sweet plate. It’s a popular choice for many households because it’s:

• Easy to Prepare: Minimal ingredients and time needed.
• Long-Lasting: It stays fresh for an extended period, making it a great make-ahead option for festive gatherings.

    As you prepare for Diwali, this Coconut Burfi recipe is a must-try. Whether you’re in a hurry or just looking to whip up a few quick delicacies, this recipe is a fantastic choice!

 

Click the link for a variety of Classic Indian Sweets perfect for Diwali Celebration!

 "Crafting the Perfect Coconut Burfi: A Step-by-Step Guide for a

Deliciously Simple Thengai Burfi Recipe"

Coconut Burfi (Thenga Burfi): Indian sweet made with fresh coconut, sugar, and cardamom, perfect for festive celebrations. Enjoy the rich, melt-in-mouth texture that's a hit during any occasion!

Delicious Coconut Burfi Recipe: A Festive Delight!

Indulge in the Sweetness of Tradition

    Coconut Burfi, or Thengai Burfi, is a beloved Indian sweet that brings together the rich taste of freshly grated coconut and a hint of aromatic cardamom. This easy-to-make treat is perfect for festivals like Diwali, family gatherings, or simply to satisfy your sweet tooth. Let’s dive into the simple yet delicious recipe that promises to impress everyone!

Ingredients for Coconut Burfi:

For Coconut Burfi:

• Grated Coconut: 2 cups (freshly grated is best)
• Ghee: 1 tablespoon

For Sugar Syrup:

• Sugar: 1 cup
• Water: ½ cup (you can use ¼ cup water and ¼ cup milk for extra richness)
• Cardamom Powder: ½ - ¾ teaspoon

For Greasing the Pan:

• Ghee: 1 teaspoon

Method: How to Make Coconut Burfi

• Heat the Ghee: Begin by heating 1 tablespoon of ghee in a heavy-bottomed or non-stick pan over a low flame. 

• Sauté the Coconut: Add 2 cups of freshly grated coconut into the pan. Sauté it on a very low flame for a few minutes until it becomes slightly dry.

   

  Pro Tip: Avoid browning the coconut; the colour should remain unchanged.

  
  

• Prepare the Sugar Syrup: In a separate pan, combine 1 cup of sugar with ½ cup of water and the cardamom powder. Stir to mix.

   

  Pro Tip: For a richer coconut burfi, consider using ¼ cup milk along with ¼ cup water for the sugar syrup!

  
  

• Cook the Sugar Syrup: Cook the sugar mixture on a low flame for approximately 10–12 minutes, stirring continuously, until the sugar dissolves and the mixture begins to thicken slightly.

• Combine Coconut with Sugar Syrup: Add the sautéed grated coconut to the sugar syrup, cooking on a low flame for another 10–15 minutes, stirring continuously.

   

  Pro Tip: The mixture will begin to thicken and start to leave the sides of the pan, indicating that it’s ready to set!

  
  

• Switch Off the Flame: Once the mixture thickens and moves easily with the spatula, switch off the flame.

   

  Pro Tip: Proper consistency is key; it should be thick enough to hold shape but not dry!

  
  

• Grease the Tray: Grease a tray with 1 teaspoon of ghee where you’ll set the burfi.

• Pour and Shape: Pour the coconut mixture into the greased tray, spreading it out evenly and levelling it.

Pro Tip: Immediately draw lines on top to form squares or diamond shapes for easy cutting later.

• Cool and Set: Allow the burfi to cool and set for about 45 minutes to 1 hour. Once set, gently flip the coconut burfi and cut through the lines you drew earlier.

Pro Tip:  The burfi can be stored properly for about 3-4 days at room temperature and up to 7-10 days in the refrigerator. Microwave for a few seconds before serving for that fresh taste!

• Optional Flavouring: For a delightful twist, consider adding a few drops of rose essence for a fragrant coconut burfi. Add pink food colouring if desired for a visually appealing treat!

Coconut Burfi (Thenga Burfi): Classic Indian sweet made with fresh coconut, sugar, and cardamom. Enjoy the rich, melt-in-mouth texture.  Perfect for festive Celebrations!

Notes:

• Using Fresh Coconut: This recipe uses freshly grated coconut for the best flavour. You can substitute ½ cup of fresh coconut with desiccated coconut if desired, but using fresh coconut adds a richer texture to the burfi.

• Sautéing the Coconut: The initial step of sautéing the coconut ensures that it turns slightly dry without changing colour. This helps remove excess moisture and allows the burfi to set properly.

• Adjusting Sugar Quantity: You can adjust the amount of sugar to suit your taste preference. If you prefer a sweeter dessert, add a little more sugar; if you want it milder, reduce it slightly.

• Continuous Stirring: It's crucial to stir continuously while cooking the coconut burfi to prevent sticking and ensure even cooking. This step helps achieve the perfect consistency.

• Choosing the Right Pan: Use a heavy-bottomed, well-seasoned kadai or a non-stick pan for the best results. This ensures that the burfi cooks evenly and doesn’t burn.

Wrap Up Your Festive Season with Homemade Coconut Burfi

    There’s nothing quite like the taste of homemade Coconut Burfi to add a touch of tradition to your festive celebrations. This easy, foolproof recipe makes it possible for anyone to whip up a delicious batch, even if you're a beginner in the kitchen. With minimal ingredients and straightforward steps, you can enjoy a delightful sweet treat that’s perfect for Diwali, or any special occasion.

    The beauty of Coconut Burfi lies in its simplicity and versatility. You can easily customise the recipe by adding flavours like rose essence or garnishing with chopped nuts for an extra crunch. Plus, it keeps well, making it an ideal choice for gifting or sharing with loved ones.

Make your festive menu even more exciting! Try pairing Coconut Burfi with other Indian sweets like:

• Karachi Halwa – Irresistibly Delicious Bombay Halwa
  
• Sweet Mixture – A Perfect Festive Snack

    These recipes not only complement each other but also make for an irresistible festive spread. Click through to explore more and bring the essence of Indian sweets to your kitchen.

    So, get your apron on and start cooking this delicious Coconut Burfi. Enjoy the richness of tradition and the joy of sharing homemade treats. Don't forget to bookmark this recipe for future celebrations, and share it with friends who'd love to try their hand at making traditional Indian sweets.

    With this classic sweet ready in no time, you can spend less time in the kitchen and more time enjoying the celebrations. Happy cooking!

KARACHI HALWA - BOMBAY HALWA

    In my opinion, Indian Sweets are quite tricky when the recipe asks for Sugar Syrup with string-level consistency. 1 String... 2 Strings... 3 Strings, and there I fall out slipping on the strings. Ironically I was finding it difficult to perfect it. Least to mention the trial & errors, few recipes went into the trash, some left alone with the idea that I cannot master it at all & so on. So all these years you wouldn't have noticed any hardcore Indian Sweets in my blog, even the classic ones like Laddoo & Mysorepak.

     

    Recently I got along with this Sugar Syrup consistency and frankly speaking, I mastered some classic Indian Sweets like Laddoo, Mysore pak, Badusha & Halwas. Well, the secret is that the recipes didn't strictly follow any of these specific levels of string consistency. So, the Indian Sweet recipes which are to follow, are for beginners or for people who have always struggled with Sugar consistencies, like me.

 

    Well, Karachi Halwa is one such recipe which needs to be cooked in Sugar Syrup, but yet doesn't need any particular string consistency to adhere. So, this Karachi Halwa is going to be an easy Indian Sweet a beginner can master even for the first time. A foolproof recipe, which needs just 3 Ingredients - Corn Flour, Sugar & Water. Then you can add Ghee & Cardamom for an added texture & flavour. If you need an extra crunchiness in this melt in mouth Karachi Halwa, then go ahead and add a handful of nuts to it.

 

    Karachi Halwa or Bombay Halwa or simply Corn Flour Halwa is a popular Indian Sweet made in an Indian Household & a sweet sold in Bakeries. I still remember the way it is sold - as a single piece of Karachi Halwa packed in a see-through plastic paper with a default green colour sticker which comes out to be the brand name and also a sticker which sticks the plastic wrap around the Halwa. I am not sure whether it is still sold like this. A deep Orange coloured Halwa with nuts in between with a melt-in-mouth soft consistency, mildly sweetened & flavoured. 

 

    Karachi Halwa is an easy & simple recipe. It requires minimal ingredients & less time. And above all, this is a foolproof recipe. If you are in short of time or with an idea of adding up a few quick-fix delicacies for the upcoming Diwali, then this recipe would be an absolute choice. And above all, Karachi/Bombay Halwa lasts longer compared to its counterpart Halwas which are Fruit-based/Lentil based. Prepare this Karachi Halwa ahead, store it in the refrigerator and microwave it for a few seconds before serving them. When reheated it would turn out to be moist, glossy and soft.

 

Few points to remember while making this Karachi Halwa:

 

• Stir the Corn Flour with Water by adding little water at a time. 
• Pour the water gradually and mix it thoroughly. 
  
• Make sure there are no lumps in the corn flour slurry.
• Use water @ room temperature to mix the cornflour.
• Boil the sugar until it dissolves and the Sugar syrup comes to a boil on a medium-high flame.
• Switch off the flame and gradually pour in the corn flour slurry to avoid any kind of lumps.
• Cook Karachi Halwa, stirring the ingredients continuously throughout the process.
• Add ample of Ghee for an added note of richness & texture.
• Use a heavy-bottomed well seasoned Kadai or preferably a non-stick pan to cook this Halwa.
• Grease the bowl in which you are are going to set the Halwa.
  

  

 HOW TO MAKE KARACHI HALWA - 

BOMBAY HALWA/CORN FLOUR HALWA

KARACHI HALWA - BOMBAY HALWA

INGREDIENTS:

For Corn Flour Mixture:

Corn Flour - 1 Cup

Water - 2 Cups

For Karachi Halwa/Bombay Halwa:

Sugar - 2 Cups

Water - 2 Cups 

Lemon Juice - 1 Tspn

Cardamom Powder - 3/4 Tspn

Red Food Colouring - few drops

Ghee - 5-6 Tbspn 

Cashew Nuts - few 

Almonds - few

METHOD:

Preparation:

• In a bowl, mix Corn Flour with 2 Cups of water into a thin batter without any lumps. Keep it aside.
• Cut Cashewnuts & Almonds into small pieces and keep it aside.
• Grind the Cardamoms with Sugar into a fine powder and keep it aside.

For Karachi Halwa:

• Add 2 Cups of Sugar into a heavy-bottomed/non-stick pan along with 2 Cups of Water and mix well.
• Boil it on a medium-high flame stirring it continuously, until the sugar dissolves and the Sugar Syrup boils.
• Add a teaspoon of Lemon Juice and give a quick stir. 
• What you need is to just boil the sugar syrup.
• Now, switch off the flame and then gradually pour in the Corn Flour mixture and mix well.
• Again, switch on the flame and cook on a low flame, stirring continuously. until the cornflour mixture thickens.
• It will thicken & turn glossy in due coarse.
• Now, pour in the orange food colouring and mix well.
• Cook this on a low flame stirring it continuously.
• The mixture will turn shiny & glossy at this stage.
• Pour in 11/2 Tablespoons of Ghee and mix well.
• Cook on a low flame for about 5 minutes, stirring it continuously.
• Add in the Cardamom Powder, Cashew Nuts & Almonds cut into small pieces and mix well.
• Cook this on a low flame for another 5 minutes, stirring it continuously.
• Cook until the Karachi Halwa starts to leave the sides and the pan. 
• Pour in another 11/2 Tablespoons of Ghee and mix well.
• Cook for another 2-3 minutes stirring it continuously.
• The Halwa would start to move along with the spatula while you stir it.
• Now, switch off the flame. 
• Meanwhile, grease a tray into which you are going to set the Halwa.
• Grease the tray with a little bit of Ghee.
• Layer a few small pieces of Cashew Nuts & Almonds on the greased tray.
• Pour the Karachi Halwa mixture into the greased tray, spread it out equally & level it up.
• Allow it to cool & leave it aside to set for about 30-45 Minutes.
• Once set, gently flip the Halwa into another greased tray.
• Cut it up into squares and store it in an airtight container.
• If stored properly, lasts for about 3-4 days @ room temperature.
• Lasts up to 7 -10 days when refrigerated. Microwave for a few second before serving.

NOTES: 

• Stir the Corn Flour with Water and make sure there are no lumps in it.
• Let the water be @ room temperature.
• Boil the sugar until it dissolves and the Sugar syrup comes to a boil on a medium-high flame.
• What you need is to boil the sugar syrup.
• Swich off the flame and gradually pour in the Corn Flour Mixture.
• Cook Karachi Halwa, stirring the ingredients continuously throughout the process.
• Add ample of Ghee for an added note of richness & texture.
• Use a heavy-bottomed well seasoned Kadai or preferably a non-stick pan to cook this Halwa.