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Kasuandiparippu Chertha Thenga Halva - Cashewnut and Coconut Halva

Ingredients of Kasuandiparippu Chertha Thenga Halva

Serves: 4

1 medium-sized, fresh coconut

1 cup ghee

500 gms unsalted, split cashewnuts

1 kg sugar

6 white cardamoms, powdered

½ tsp nutmeg powder

Method of Preparation of Kasuandiparippu Chertha Thenga Halva

  • Cut coconut into very tiny pieces.
  • Heat ghee in a frying pan and fry coconut till brown, stirring constantly. Remove from pan, drain and set aside.
  • Add cashewnuts to pan and fry till brown. Remove from heat and set aside with ghee in the pan.
  • Place sugar and 1 ½ cups water in a fresh pan. Place over moderate heat and stir till sugar has dissolved. Bring to boil and boil to the thread stage. (A little syrup poured into a cup of cold water will form a thin thread.)
  • Add reserved coconut and cashewnuts with ghee from pan, and keep stirring and cooking till it solidifies.
  • Sprinkle in cardamom and nutmeg powders, mix well and remove from heat.
  • Spread on a flat greased tray, allow to cool and cut into squares.

 
Traditional Recipes of Kerala
  
 
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