Kamala's Corner

Mango Halwa

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

Recipe rating: N/A
Recipe by S Kamala Course: SweetsCuisine: IndianDifficulty: Medium
Servings

10

servings
Prep time

5

minutes
Cooking time

30

minutes

Indulge 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.

Recipe Video

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