Nariyal Paani ka Halwa/Tender coconut jelly

By MISBAH KHIMANI

Mar, 21st

744

Servings

6 persons

Cook Time

35 minutes

Ingredients

2 - 4

Ingredients

Coconut water
Water
Agar agar powder
Sugar

Instructions

Finely chop the tender coconut flesh.
Cook agar agar powder in water till it becomes translucent. Warm up the tender coconut water. Mix the agar agar mixture in the coconut water. Mix well.
In your desired moulds or bowls, place chopped coconut flesh at the bottom. Pour coconut water on top. Allow it to set outside for 5 mins then refrigerate till it is completely set.
Serve chilled and enjoy this refreshing nariyal paani ka halwa!

Notes/Tips

Tender coconut jelly with small soft pieces of coconut. Sweet and bouncy with just the right amount of sweetness. The possibilities for such jellies are just endless with a whole array of flavours. Stock up some agar and brainstorm some new flavours to try this delightful light dessert.

Other recipes

Chocolate Lassi

Blueberry Muffins

Pomegranate juice

View All Recipes

RECOMMENDED BY FOODISM

Rajsthani Makki Dhokla

517

Jan, 9th

Rajasthani Makki ka dhokla is a spongy and savoury steamed cake recipe.This healthy dish is a bliss to have on cold days. The dhokla is served as a whole, but you can cut them into pieces.In Rajsthan, it is usually eaten with Urad Dal or Panchmel Dal, Buttermilk,Rajasthani Kadhi.You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.