Halwa is a dessert that is usually contains nuts, dried fruits and flour. Here, fresh, handpicked figs are used to make it deliciously sweet as a dumpling stuffing.
By Priya Mahadevan
Figs and Coconut Halwa
Halwa is a dessert that is usually contains nuts, dried fruits and flour. This time I used fresh, handpicked figs to make this delicious sweet. In this recipe I have used it to stuff what are known as sweet rice dumplings or Kozhakattais, which are normally offered to the Hindu Elephant faced God, Ganesha.
Author: Priya Mahadevan
Recipe Type: Dessert
- For the Stuffing
- 16 Ripe or almost ripe Figs
- 1 cup of grated Coconut
- 1 cup of jaggery
- 1 tsp of powdered cardamom
- 2 tsp of water
- For the dumpling shell
- 2 cups of rice flour
- 1 cup of water
- A pinch of salt
- 1tsp of sesame oil
- For the Stuffing
- Powder your jaggery – they usually come in blocks and can be found at the Indian store
- In a saucepan, add 2 tsp of water and the jaggery
- Let it become syrupy
- Add the powdered cardamom
- Follow it with the coconut and let it cook in the jaggery until the water from the jaggery is completely gone and the mix is thick and stuffable
- Remove from flame and allow it to cool
- In the meantime, sift the rice flour
- Roast it for literally a minute in a wide pan
- Now add the water and salt and what I do is spin it once in the blender so that it is a pasty fluid
- Pour this liquid into a saucepan and stir away until the rice flour cooks
- Stirring helps avoid knots in the dough
- When the white fluid thickens and comes off the sides, add the oil
- The color will not be white anymore and the dough will have assumed a cooked look.
- Switch off and cover with a cloth so that it does not dry out.
This Halwa is a stand alone dish and can be served by itself or as a hot topping with ice cream or even greek yogurt