Figs and Coconut Halwa
- Total Time: 45 minutes
- Yield: 6-8
Description
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.
Ingredients
- For the Stuffing
- 16 Ripe or almost ripe Figs
- 1 cup (240 ml) of grated Coconut
- 1 cup (240 ml) of jaggery
- 1 tsp of powdered cardamom
- 2 tsp (10 ml) of water
- For the dumpling shell
- 2 cups (480 ml) of rice flour
- 1 cup (240 ml) of water
- A pinch of salt
- 1tsp of sesame oil
Instructions
- 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
- Shell
- 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.
Notes
- 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
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 2 dumplings
- Calories: 290
If You Liked This Recipe, You’ll Love These
- Toasted Coconut Pavlovas
- Papaya and Coconut Popsicles
- Easy Coconut Date Bites
- No-Churn Coconut-Lemon Ice Cream
Frequently Asked Questions
What is jaggery and where can I buy it?
Jaggery is an unrefined cane or palm sugar used widely in South and Southeast Asian cooking. I have you powder it yourself since it typically comes in blocks — you can find it at Indian grocery stores. It provides the sweetness and slight caramel depth in the coconut-fig stuffing.
What is the trick to getting the rice flour dumpling dough right?
Blend the rice flour, water, and salt in a blender to a smooth, pasty fluid before cooking it in a saucepan — stirring constantly to avoid lumps. You’ll know it’s done when the white mixture thickens, pulls away from the sides, and takes on a “cooked look.” Cover with a cloth immediately so it doesn’t dry out before shaping.
Can the halwa filling be served on its own?
Yes — the halwa is a standalone dish and can be served by itself or as a hot topping with ice cream or Greek yogurt.
