Coconut Cardamom Halva

Ingredients

While the original Iranian Tar Halva is made with sesame seeds and rosewater, this Southeast Asian adaptation replaces those ingredients with coconut milk and cardamom. The use of coconut milk adds a tropical twist to the dish, enhancing its creaminess and imparting a subtle sweetness. The aromatic cardamom brings a Southeast Asian flair, infusing the halva with its unique fragrance and flavor profile. We alse have the original recipe for Tar halva, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/4 cup (60ml) ghee 1/4 cup (60ml) ghee
• 6-8 cardamom pods, crushed 6-8 cardamom pods, crushed
• 1/4 cup (20g) toasted coconut flakes, for garnish 1/4 cup (20g) toasted coconut flakes, for garnish
• 1/4 cup (30g) crushed pistachios, for garnish 1/4 cup (30g) crushed pistachios, for garnish

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 30g, 25g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a medium-sized saucepan, combine the coconut milk, sugar, ghee, and crushed cardamom pods.
2. 2.
   Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
3. 3.
   Reduce the heat to low and continue to simmer for about 30-40 minutes, or until the mixture thickens to a pudding-like consistency, stirring occasionally.
4. 4.
   Remove the saucepan from heat and discard the cardamom pods.
5. 5.
   Transfer the halva to a serving dish and let it cool to room temperature.
6. 6.
   Once cooled, garnish the halva with toasted coconut flakes and crushed pistachios.
7. 7.
   Serve the Coconut Cardamom Halva chilled or at room temperature.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a creamier texture.
• Cardamom pods — Crush the pods slightly to release their aromatic oils before adding them to the dish.

Tips & Tricks

• For a variation, add a pinch of saffron strands to the halva for a vibrant yellow color and a subtle floral aroma.
• Adjust the sweetness by adding more or less sugar according to your preference.
• Experiment with different garnishes such as sliced almonds or edible rose petals for an elegant touch.
• Serve the halva with a scoop of coconut or cardamom-flavored ice cream for an indulgent dessert experience.
• Leftover halva can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Coconut Cardamom Halva in small individual bowls or dessert cups for an elegant presentation. Sprinkle some extra toasted coconut flakes and crushed pistachios on top for added visual appeal.

Presentation advice

To enhance the presentation, drizzle a swirl of coconut milk or a sprinkle of ground cardamom on top of the halva just before serving. This will add a touch of elegance and make the dish even more visually enticing.