Mango halwa is a sweet dessert made from pureed mango pulp, sugar, ghee, and semolina flour. It is typically cooked until it thickens into a dense pudding-like consistency and garnished with nuts and saffron. It is a popular dessert in Indian cuisine and is consumed during festivals and special occasions.
Mango Halwa
Course: SweetsCuisine: IndianDifficulty: Medium
Servings
10
servingsPrep time
5
minutesCooking time
30
minutesIndulge in the deliciousness of mango and rawa with this Halwa dish.
Ingredients
Fully ripe Mango – 1 No (big size)
Rawa – 3/4 cup
Sugar – 3/4 cup
Ghee – 1/2 cup
Cashew nuts – few
Cardamom powder – 1/2 teaspoon
Directions
- Start by peeling the skin off the mango and cutting it into medium-sized pieces. Place the mango pieces in a blender and grind them into a smooth paste, resulting in about one and a half cups of mango pulp. Note that if you use more or less pulp, you should adjust the quantities of the other ingredients accordingly.
- In a kadai, heat the rawa until it becomes hot to the touch. Once cooled, grind it into a fine powder. Similarly, grind the sugar into a fine powder.
- In a thick-bottomed vessel, melt a tablespoon of ghee and fry the cashew nuts until they turn golden brown. Remove the fried cashews and set them aside.
- Using the same vessel, add the mango pulp and fry it on low flame for one to two minutes.
- Next, add the ground rawa and sugar to the mango pulp, and mix thoroughly.
- Gradually add ghee, stirring continuously, until the mixture thickens to a halwa-like consistency and starts to separate from the sides of the vessel.
- Add the fried cashew nuts and cardamom powder to the mixture, and mix well. Transfer the mixture to a greased plate and level it.
- You can either cut it into squares or any other desired shape, or you can put the halwa in a greased bowl and serve it as is.
hi, tried the mango halwa a few days ago..was a huge hit with the people we entertained. I have recommended your blog to my friends. Your blog and recipes are very homely and traditional. Please keep up the good work. I have plans to try several of your kulambu recipes
Cheers
Camgirl
Hi, Thank you for your comments.
hai,nowadays i am not calling my mother for cooking douts,i am simply get into kamalas corner and choose the menu.U are doing a great job.keep it up.
Hi Nandhni,
It is really a great compliment to me. Thanks a lot.
Hi,
Can I use store bought mango pulp instead of fresh mango.if yes what changes should I make for the recipe.
Nirmala
Hi Nirmala,
You can use store bought Mango Pulp (not the juice). Before using just taste the pulp and find out whether it is sweet or sour. If it is sour, then increase the sugar quantity. If it is sweet, then follow the above recipe. The consistency of pulp should be thick enough like what we get from the fresh fruit. If it is thinner than the normal pulp, when you are frying, fry it till it become slightly thicker.
Try with store bought mango pulp and let me know the result.
My first time here. I clicked on Google’s South Indian recipes, and your page came up. I live in the Midwest of the US, and love to cook and eat South Indian food. I am originally from Trichy and have lived here in the States for almost fifty years. Your recipes read very good., I have copied a lot of them and saved them in my documents. We don’t get the mangoes here, (I live in a small town) and so will have to do with canned mango slices or pulp. Thank you for your recipes.
Hi Zakiah,
You can try with Canned mango. However, the puree should be slightly thick and also it should not be sour. If the puree is thin, then you can fry little besan flour in a teaspoon of ghee and add it to the puree and make it thick.
Thank you Kamala for the advise. After I sent you the previous message, a young friend came to visit from Chicago and brought a case of mangos. I made the halwa, and thought I would keep it till my husband returned from his travels. Well, he just missed it. I ate it and my friend ate it. It was incredibly good. THANK YOU.
Wow. Nice to hear that this halwa turned out good for you.