29 September, 2014
Navaratri special- Coconut, cashew halwa with a secret healthy ingredient (gluten-free, milk-free)
Navaratri is an Indian festival that motivates me to make an Indian sweet, as I call people home to celebrate the function in the evening.
Last week, I had fresh coconut with me and thought of making a variation of my mango halwa. Alas, I did not have any mango pulp or the fruit in the pantry! Nevertheless, I soaked cashews, shredded the coconut and set out making a sweet, thinking it would be a new coconut burfi recipe, without any milk or condensed milk in it. I think I have said before- I’m not a fan of stirring for a long period of time, so avoiding milk was to minimize stirring time. I had only a few hours before the guests were supposed to visit!
As I was mixing the coconut and cashew paste with sugar, it seemed that it needed something else. Something that would bind it and bring it all together, but I wanted it also to be gluten-free. So I selected some GF oat flour, and voilà! I have an Indian sweet with whole grain but still doesn’t taste like oatmeal! In fact, none of my guests was able to guess this ingredient in the halwa. I call it ‘halwa’ because it is not hard enough to be called a ‘burfi’- the consistency is between the two.
I made it another time with unsweetened frozen coconut, and got the exact same taste as the first time. So, here it is- an easy sweet with minimal stirring time and healthy ingredients.
With the approval of everybody who tasted this- here is the recipe. 
Coconut, cashew halwa with secret healthy ingredient
Ingredients:
unsweetened shredded coconut (fresh/frozen)- 1 1/4 cup
whole cashews- 3/4 cup
(GF) powdered oats – 1/4 cup (oats do not have to be gluten free)
sugar- 1/2 cup (use raw sugar for vegan option)
ghee (clarified butter)- 2 tbsp. (use coconut oil for vegan option)
cardamom powder- 1/8 tsp.
saffron strands- a few
Method:
1. Soak cashews in hot water for 12 hours. Drain water and grind in a blender to a smooth paste with minimal added water, about 1/8 cup. You could add shredded coconut to facilitate the blending process.
2. Heat sugar in a non-stick pan with 1 tbsp. water. After it melts, add coconut, cashew paste. Stir in cardamom powder and ghee.
3. After a few minutes, add oat flour, stir.
4. Stir for 10-12 minutes till the mixture thickens and leaves the sides of the pan.
5. Transfer to a greased dish. Flatten with the back of a flat cup or tumbler. After it cools, refrigerate for 1-2 hours (refrigeration is optional if there is no time). Cut into squares and press a broken roasted cashew and saffron strands in each for garnish.
27 thoughts on : Navaratri special- Coconut, cashew halwa with a secret healthy ingredient (gluten-free, milk-free)
These sound delicious!
thanks, Julie! It does not stay long… I think the reason is it’s delicious
Looks Yum Apsara!!!
thank you. Malar.
Wowee. .. c2 with oats. .. hmm love oats there rich, fibrous. … and deli – sh. ..
yes, it works well here, Chitra.
I love all halwa!
I do too, as long as it’s not too sweet.:)
Lovely recipe!
thanks, Karinna.
Reblogged this on Chef Ceaser.
Yum! These look amazing and even better with some added fibre
I’m glad you like these, Natalie.
Sounds fantastic :).
my mom makes these too… they are sinful!!
yes, full of calories…but good ones
My mom do coconut burfi but love the oats addition should try this soon:-) diwali Ku I have a sweet recipe
that’s right, I’m also trying to find an easy sweet for Diwali!
These treats are new for me! They look easy & fun to make!
I must try these tomorrow,…ooh yes!!
they are easy. Do let me know if you have any suggestions on improvement too!
Great idea to use oat flour Apsara! The halwa looks delicious
thank you so much, Naina!
These look sooo good! Great recipe and an excuse to use cardamom.
thank you for the visit and the comment!
These look so good and I love the ingredient….they are ingredients I use all the time! Looks so creamy. I love oat flour as well…it’s an excellent ingredien.
thanks, Brandi.