Ingredients
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1/4 cup Yellow Moong Dal
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2.5 cups Fresh Grated Coconut
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1 cup Jaggery Powder
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1 tbsp Rice Flour (optional)
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6-7 Green Cardamoms (Elaichi), powdered
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1 cup Water
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4-5 tbsp Ghee (divided)
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A handful of Cashews and Raisins
About
Craving a rich, traditional South Indian dessert? I created this Thengai Therattipal (Moong Dal Coconut Halwa) just for all the coconut lovers out there! With just fresh coconut, jaggery, and a touch of ghee, this creamy, comforting sweet treat comes together beautifully. Give it a try and let me know what you think!
Love M.
Nutrition Profile: This dessert is rich in healthy fats from the fresh coconut and ghee, while the jaggery provides a good dose of iron. Moong dal adds a touch of plant-based protein, making it a relatively nourishing sweet treat.
Estimated Values (per serving, assuming 4 servings):
Calories: 380 kcal
Carbohydrates: 42g
Protein: 4g
Fats: 23g
Steps
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1
Done
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Dry roast the yellow moong dal in a pan. Once it cools down, coarsely grind it. |
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2
Done
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In a mixer jar, add the fresh grated coconut, jaggery powder, rice flour (if using), cardamom powder, and water. |
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3
Done
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Grind everything together to make a thick paste. |
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4
Done
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Now in a kadhai, fry the cashews and raisins in 2 tbsp of ghee. Once they are beautifully fried, remove them to a small bowl. |
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5
Done
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In the same kadhai, add 2-3 tbsp more ghee and pour in the coconut mixture. |
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6
Done
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Cook and fry the coconut mixture on a medium flame until you get a nice golden color and the mixture becomes dry. This process will take about 15 minutes. |
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7
Done
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Finally, once the halwa is done, stir in your fried cashews and raisins. |
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8
Done
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Serve this halwa hot and enjoy! |
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9
Done
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Zero-Waste & Substitutes * Zero-Waste: If you are cracking open a fresh coconut for this recipe, use the fresh coconut water instead of plain water while grinding the paste. You can also save the empty coconut shells, clean them thoroughly, and use them as rustic, eco-friendly bowls to serve the halwa! * Substitutes: If you do not have jaggery powder, you can substitute it with palm sugar or grated block jaggery. For a vegan twist, coconut oil can be used instead of ghee, though the traditional flavor profile will shift slightly. |
