Goan Halvaitar

Ingredients

In the original Finnish Halvaitar recipe, semolina is the main ingredient, whereas in the Goan adaptation, grated coconut takes the spotlight. The spices used in the Goan version, such as cardamom and nutmeg, add a distinct flavor that is characteristic of Goan cuisine. Additionally, the use of condensed milk in the Goan Halvaitar recipe gives it a rich and creamy texture, setting it apart from the Finnish version. We alse have the original recipe for Halvaitar, so you can check it out.

• 2 cups (200g) grated coconut 2 cups (200g) grated coconut
• 1 cup (240ml) condensed milk 1 cup (240ml) condensed milk
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 cup (30g) chopped cashews 1/4 cup (30g) chopped cashews
• 1/4 cup (30g) raisins 1/4 cup (30g) raisins

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 14g
• Carbohydrates (total, sugars): 38g, 32g
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Heat the ghee in a pan over medium heat.
2. 2.
   Add the grated coconut to the pan and sauté for 2-3 minutes until it turns slightly golden.
3. 3.
   Reduce the heat to low and pour in the condensed milk. Stir well to combine.
4. 4.
   Add the ground cardamom and nutmeg to the mixture and continue cooking on low heat, stirring frequently, for about 10-15 minutes until the mixture thickens and starts to leave the sides of the pan.
5. 5.
   Remove the pan from heat and let the mixture cool for a few minutes.
6. 6.
   Once the mixture is slightly cooled, shape it into small balls or flatten it into a tray to set.
7. 7.
   Garnish with chopped cashews and raisins.
8. 8.
   Allow the Goan Halvaitar to cool completely before serving.

Treat your ingredients with care...

• Grated coconut — Ensure that the coconut is fresh and finely grated for the best texture in the final dish.
• Condensed milk — Use sweetened condensed milk for a rich and creamy flavor. Adjust the sweetness according to your preference.
• Cardamom and nutmeg — Grind whole cardamom pods and nutmeg for the freshest and most aromatic flavors.

Tips & Tricks

• For a variation, you can add a pinch of saffron strands to the mixture for a beautiful golden color and a subtle floral aroma.
• If you prefer a crunchier texture, toast the cashews before adding them to the mixture.
• Adjust the amount of spices according to your taste preferences. You can increase or decrease the cardamom and nutmeg to suit your liking.
• Store the Goan Halvaitar in an airtight container in a cool place to maintain its freshness and flavor.
• Serve the Goan Halvaitar at room temperature or slightly chilled for the best taste.

Serving advice

Serve the Goan Halvaitar as a dessert after a delicious Goan meal. It can be enjoyed on its own or paired with a scoop of vanilla ice cream for a delightful contrast of flavors and temperatures.

Presentation advice

Arrange the Goan Halvaitar on a decorative platter, garnished with additional chopped cashews and raisins. The golden color of the halvaitar and the vibrant garnish will make it an eye-catching dessert.