Name: Muscoth / Muscat Halwa recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 600 min
Cook time: 60 min
Total time: 660 min
Yield: 4
Ingredients: Samba wheat 1 cup; Fresh grated coconut 1 whole coconut; Sugar 2 cups; Almonds 15; Cashewnuts 10; Ghee 1 cup

ABOUT Muscoth / Muscat Halwa RECIPE

Muscoth Halwa is a world famous recipe . Anciently . the dish originated in Muscat thereby it migrated to Srilanka and finally natives of Tuticorin and Thirunelveli got used to this delicious halwa . As years pass by , this halwa is almost forgotten and only the natives and hardcore halwa lovers do remind this amazing dish . This is my ever favourite and I got to learn this recipe from the natives of Tirunelveli. I hope this is authentic . Divine taste guaranteed . Let’s get started.

Instructions

Rinse and Soak wheat in water overnight .
Drain water and grind the wheat in a grinder with little water to a smooth paste .
Extract thick milk with a filter .
Soak grated coconut in warm water for 15 minutes . Drain the water and blend the coconut with little water to extract thick coconut milk .
Heat 2 tablespoons ghee in a pan .
Fry the nuts and keep aside .
Add the wheat milk to the ghee and slow cook in low heat .
Keep stirring now and then .
When the wheat milk starts thickening add sugar .
Then add coconut milk .
Stir while slow cooking till the ghee , coconut oil from the halwa oozes out .
Patiently keep stirring in low heat . Don’t leave the halwa unattended.
The halwa colour would turn dark . Not black . Don’t burn it off. It would turn glossy .
It wouldn’t stick to the pan . At this stage , add the chopped roasted nuts .
Mix and serve warm .

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