Muscoth Halwa

 IMAGERY:

Muscoth means Coconut milk in Sinhalese. Muscoth Halwa is  made with coconut milk. Wheat milk is added as the binding agent which gives a rich glace to the halwa. Myself and my mom have a thirst of trying new recipes and this halwa caught her attention. Finally we are here with the recipe and our successful attempt. This is a melt in mouth recipe with a jelly like texture and kids will enjoy having this halwa. Muscoth Halwa finds its origin in Thirunelveli district, obviously the place which is very famous for halwa. Lets now jump to the recipe. Do try and let us know your comments.

INGREDIENTS:

Wheat Flour                      -            150gm

Coconut                            -             1 medium Size Coconut for Coconut milk

Jaggery                             -             300 gm (2 times that of aata)

Dry Fruits                        -              a few for garnish and a few to add to the halwa

Ghee                                -              150 gm

Water                               -              to dissolve the jaggery and to soak wheat dough

PREPARATION:

• Take 1/2 cup of aata and make a dough by mixing with water.
• Once the dough is ready, pour 3 glass of water such that the dough gets soaked into the water.
• Note that the water level must be just enough to soak the dough ball and not more than that.
• Allow it to sit for about an hour.
• After an hour, dissolve the dough in the same water in which it was soaking.
• strain the wheat milk using a seive.
• Extract coconut milk and keep it aside. 

• Take Jaggery in a vessel and add little water. Heat a little such that it gets dissolved. 
• Strain the impurities and take clear jaggery solution. Keep it aside.

• Wheat and Coconut milk should be in the raio of 1:3. 1part of Wheat Milk :3 parts of coconut milk.
• Take both Wheat milk and Coconut milk together in a wok and heat the mixture.

• Keep the stove in medium flame and stir a little until the mixture changes color and become a little thick.
• At this stage add the jaggery solution and continue stirring.

• Keep in mind that the flame should be medium. 
• It will take about 45 min to bind together. Add ghee little by little as it becomes thick.

• You can add chopped nuts and dry grapes while it is in semi state.
• Once it becomes non sticky, take it off from the stove and pour it in a plate greased with ghee.

• Tap the plate such that the halwa is evenly spread. Allow the halwa to cool for a while or you can serve it hot too. You can clearly see the glassy texture of the halwa. 

• You can see that the Halwa is non sticky in the plate. 

Serve it hot with chopped Badam/Cashews and a few raisins.