Coconut Halwa ( Thengai Therattipal )

Name: Coconut Halwa ( Thengai Therattipal )
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: South Indian
Ingredients: 2 tbsp roasted chana dal; 3 green Cardamom pods; 2 cup grated coconut; 0.25 cup rice flour; 1 cup Jaggery powder; 1 cup water; pinch of salt; 3 tbsp Ghee; Few raisins and cashews; Cashews for garnishing

by Ria Pai (@riapai009)

Prep Time

10min

Cook Time

15min

Total Time

25min

South Indian Side Dessert Vegetarian

Thengai Therattipal is a traditional South Indian sweet made primarily from coconut and jaggery. It’s a simple yet delicious dessert often prepared during festivals, special occasions, or as a quick offering in temples. The dish's flavor is rich, with the natural sweetness of jaggery blending beautifully with the coconut.

Ingredients

2 Servings

(1 serving = 1 bowl)

For Coconut Halwa ( Thengai Therattipal ) you need to grind the following ingredients:

2tbsp
roasted chana dal
3
green Cardamom pods
2cup
grated coconut
1/4cup
rice flour
1cup
Jaggery powder
1cup
water
pinch
of salt

To make Coconut Halwa ( Thengai Therattipal)

3tbsp
Ghee
Few raisins and cashews
Cashews for garnishing

How to make Coconut Halwa ( Thengai Therattipal )

Paste for Coconut Halwa

In a mixie jar, put roasted chana dal, green cardamom pods, grated coconut, rice flour, jaggery powder, water and pinch of salt.
Make a fine paste.
Heat a kadhai or pan , add ghee followed by frying few raisins and cashews. Once the dryfruits are fried well pour the mixture from the mixie jar. Keep the flame low at this time to avoid burning.
Stir continuously till it leaves the bottom of the pan. This will take around 7-8 min.
Once it leaves the bottom, switch off the flame. Coconut halwa is ready to offer or serve.
Put in a serving bowl and garnish with cashews.
The final consistency becomes semi-solid, like a soft fudge.

Tips & Tricks

Freshly grated coconut enhances the flavor and texture of the dish. If using frozen coconut, ensure it's thawed completely before use.
Cook the coconut and jaggery mixture on a low flame, stirring continuously to avoid burning or sticking. It also helps in blending the flavors well and ensures the jaggery melts evenly.
The final consistency should be semi-solid, like a soft fudge. If it becomes hard, add 1 tbsp coconut milk ( vegans ) or whole cream milk
For a more traditional version, whole milk works well. Boil and reduce the milk to intensify the flavor before adding coconut and jaggery. ( Do this after frying dryfruits in ghee)
Store the thengai therattipal in an airtight container at room temperature for a day or two, or in the refrigerator for longer. It tastes great warm or at room temperature.