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Round red poha halwa topped with muskmelon seeds on a plate

Red Poha Halwa | Sigappu Aval Halwa Recipe

Soft and rich Red Poha Halwa made with red aval, coconut milk and jaggery. A simple festive sweet that is perfect for Gokulashtami.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 25 minutes
Total Time 50 minutes
Servings: 6
Course: Dessert, festival sweet
Cuisine: Indian, south indian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup red poha red aval / sigappu aval – 200 g
  • 1½ cups coconut milk
  • 1 cup jaggery
  • ½ cup water
  • 2 tbsp ghee as required
  • 2 tbsp muskmelon seeds
  • Cashews or other nuts as desired

Equipment

  • Heavy Bottom Pan

Method
 

  1. Roast the red poha: Add red poha to a pan and dry roast on medium heat for about 5 minutes, stirring continuously. Roast until crisp without burning or changing its colour.
  2. Grind the poha: Allow the roasted poha to cool completely, then grind it into a fine powder.
  3. Mix the coconut milk and jaggery: Add coconut milk and cooled jaggery syrup to a pan. Mix well before switching on the heat.
  4. Add the poha powder: Add the powdered red poha and mix well to prevent lumps.
  5. Cook the halwa: Turn on the heat and cook for 10–15 minutes, stirring continuously, until the mixture thickens and comes together.
  6. Add ghee: Add about 1 spoon of ghee and mix well. Add more ghee only if required.
  7. Set the halwa: Transfer the thick halwa to a ghee-greased bowl and spread evenly.
  8. Add toppings: Sprinkle muskmelon seeds, cashews or your preferred toppings.
  9. Serve: Allow the halwa to cool and set, then cut into pieces and serve.

Notes

Coconut oil can be used instead of ghee if preferred.
Let the halwa set completely if you want to cut it into neat pieces.
Make sure the jaggery syrup has cooled before mixing it with the coconut milk.