Burmese Kala Halwa | Traditional Coconut Halwa Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories while evaporated milk is more economical.

palm sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness, while brown sugar is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, and margarine is usually cheaper.

nuts

🥗Healthier: seeds

💰Cheaper: dried fruit

Seeds provide similar crunch with fewer allergens, while dried fruit can be more affordable.

Pour 800 ml of coconut milk into a heavy bottomed pan.

Add 500 g of brown sugar or jaggery to the pan.

Add 1 cup of rice flour to the mixture.

Pour in 1 cup of sunflower oil.

Add 3 cups of water to the pan.

Turn the heat to medium and start stirring the mixture constantly for 20 minutes, using both a spoon and a whisk.

Continue stirring until the mixture thickens and pulls away from the edges of the pan, which should take about 10 minutes.

Once thickened, carefully pour the hot mixture into a greased Pyrex dish, letting it settle.

If needed, use a spatula to help spread the mixture evenly in the dish.

Sprinkle poppy seeds over the top of the halwa.

Let the halwa cool completely at room temperature before placing it in the fridge to set.

Once set, cut the halwa into desired shapes such as squares or diamonds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens