Muscoth Halwa Recipe (A.J.J Muscoth Halwa Recipe)

Muscoth halwa, also known as Muscat halwa or Mudalur halwa, is a popular sweet from Mudalur near Thoothukudi, Tamil Nadu. AJJ bakery in Thoothukudi is well known for this delicious halwa, which has a unique taste and texture similar to Tirunelveli halwa. Learn how to make this delicious halwa with step-by-step pictures. 

Muscoth Halwa Recipe

A.J.J brand is the only brand which makes muscoth halwa in my place. I totally love it. This halwa is filled with coconut flavour and it taste completely different from normal halwa. I love it so much.

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About Muscoth Halwa

Muscoth halwa, also known as Muscat halwa, is a popular sweet that originated in Sri Lanka and is widely enjoyed in Southern Tamil Nadu, especially around Thoothukudi. 

I have always loved the muscoth halwa from A.J.J sweet shop and wanted to recreate it at home. After watching a video of the traditional preparation, I worked out my own measurements and tried this homemade version. 

Usually, Tirunelveli halwa is made by extracting milk from wheat and cooking it with sugar. But muscoth halwa is different, as it uses milk extracted from kneaded maida dough that is cooked along with coconut milk and sugar. The coconut milk gives the halwa a rich flavour, glossy look and soft, chewy texture. 

Making muscoth halwa takes patience, as you need to stir it continuously until it reaches the right consistency. After all the time spent stirring and cooking, the first bite of this rich, coconut flavoured halwa makes all the effort worthwhile.

Use a good non-stick pan or iron kadai for the best results. Since this halwa is made with coconut milk, it stays good for only 3 to 4 days. 

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Ingredients

• All purpose flour : Maida is used to extract the starch milk, which helps give the muscoth halwa its thick, chewy texture. Knead the dough well, and extract the milk thoroughly. 
• Thick coconut milk : Fresh, thick coconut milk gives the halwa its richness and flavour. It provides the halwa its characteristic taste. 
• Sugar : Sugar adds sweetness and helps to achieve a glossy halwa. You can adjust the quantity slightly according to your taste. 
• Cashews : Chopped cashews gives the halwa an extra crunchy texture in every bite. 

Step by Step Pictures

Getting the milk from flour

1)Take all purpose flour / maida in a bowl. Pour water into the flour and make it into a dough.

2)Make sure the dough is stiff and not too soft.

3)Now pour cold water over the dough. Make sure the dough is completely immersed in the water. Cover and leave it aside for 30 minutes.

4)Once the dough is soaked. Mix it well with your hands to extract the flour (maida) milk from the dough.

5)Now the dough is mixed well and the dough has dissolved in the water.

6)Now pour this mixture through a fine sieve to remove any of the gluten.

7)Now take the maida milk in a bowl and set aside covered for atleast 2 to 3 hours. This will separate the water and the starch.

8)Now the starch has sink to the bottom and clear water has come up.

9)Slowly and gently discard the water the is collected on top.

10)This is the bottom sediments. This is the starch or maida milk. We will use this to make the halwa.

Cooking Halwa

11)Now take the mixture in a nonstick pan and add in thick coconut milk.

12)Add sugar as well.

13)Now cook this and keep mixing. Mix well and cook till it thickens. After few minutes the mixture will begin to thicken. Continue cooking on medium high heat. The coconut milk will cook down and start to release the oil.

Caramel for Halwa

14)Meanwhile we will make the caramel for the halwa. This adds colour to the halwa. Take sugar in a pan and place on medium high heat.

15)cook till the sugar darken in colour and form a caramel like colour.

Making muscoth halwa

16)Now pour the caramel over the halwa and mix well.

17)Immediately the halwa will darken in colour. You can see the coconut oil separating from the mixture.

18)Keep cooking till you see the coconut oil from the milk starts to leave out. It will take 30 to 35 mins.

19)The oil will start to come out and halwa will get thick. Now the oil has almost separated. Halwa has started to leave the sides of the pan.

20)Now the halwa is thick and the oil has separated. It will take around 1 hour in total. Finally add in cashew nuts and mix well.

Setting halwa

21)Once the halwa is combined. Spoon into a greased pan. Set aside for 3 to 4 hours. You can keep it in fridge as well.

22)Once the halwa is set. Now invert to a plate and cut into squares.

23)Enjoy.

Expert Tips

Resting is important – After extracting the milk from maida dough, let it rest for 30 minutes to an hour. The thick milk will settle at the bottom which makes it easier to separate the clear water on top. 

Use fresh coconut milk – Make sure to use freshly extracted coconut milk, as it gives the halwa its authentic flavour. 

Patience is key – Keep stirring while cooking to prevent the mixture from sticking to the bottom of the pan.  Cook the halwa very patiently, as muscoth halwa takes time to thicken. Keep cooking them until it becomes glossy, thick and starts leaving the sides of the pan. 

Storage – Allow the muscoth halwa to cool completely before slicing and storing. Store them in a clean, airtight container in the refrigerator. Since this halwa contains coconut milk it is best to be consumed within 3 to 4 days.

Serving – Serve this muscoth halwa as a dessert after a meal. You can also pack them in sweet boxes for gifting during festive and special occasions. 

FAQ 

Q. Is muscoth halwa the same as Tirunelveli halwa ? 

No. Tirunelveli halwa is traditionally made using wheat milk, sugar and ghee. Muscoth halwa uses maida milk, coconut milk and sugar, which gives its distinct flavour and taste. 

Q. Can I use wheat instead of maida ? 

Yes, you can use wheat instead of maida. However, the traditional Muscoth halwa recipe uses maida. 

Q. Why is my Muscoth halwa not thickening ? 

The halwa may need more cooking time. So keep stirring the mixture over medium heat until it thickens and starts coming together. Also, avoid cooking them on high heat, as the halwa may burn at the bottom. 

Q. Can I use canned coconut milk ? 

Yes, you can use canned milk if you want to save time. However, freshly extracted coconut milk gives the halwa its authentic taste, glossy look and flavour.

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