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: MediumServings
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.
Recipe Video