Figs and Coconut Halwa
- Total Time: 45 minutes
- Yield: 6-8 1x
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
Find it online: https://honestcooking.com/figs-coconut-halwa-dumplings/
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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. The recipe instructs you to powder it yourself since it typically comes in blocks — the instructions even note it can be found 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?
The recipe specifies blending 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 notes say the halwa is a standalone dish and can be served by itself or as a hot topping with ice cream or Greek yogurt.
