Mango Rava Halwa | How to make Mango Rava Halwa

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Created on 22nd May 2017
  • Mango Rava Halwa, How to make Mango Rava Halwa
Mango Rava Halwaby KRITIKA SINGH
  • Mango Rava Halwa | How to make Mango Rava Halwa (2 likes)

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    Created on 22nd May 2017

About Mango Rava Halwa

It is also known as mango kesari, a new way to make sooji ka halwa.

Mango Rava Halwa is an authentic dish which is perfect to serve on all occasions. The Mango Rava Halwa is delicious and has an amazing aroma. Mango Rava Halwa by KRITIKA SINGH will help you to prepare the perfect Mango Rava Halwa in your kitchen at home. Mango Rava Halwa needs 5 minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Mango Rava Halwa. This makes it easy to learn how to make the delicious Mango Rava Halwa. In case you have any questions on how to make the Mango Rava Halwa you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like KRITIKA SINGH. Mango Rava Halwa will surely satisfy the taste buds of your guests and you will get compliments from your guests.

  • Prep Time5mins
  • Cook Time20mins
  • Serves4People
Mango Rava Halwa

Ingredients to make Mango Rava Halwa

  • Ripe mangoes - 2 to 3 medium
  • Milk - 3 cups
  • Sugar - 3 cups
  • Elaichi - 3 to 4
  • Kesar - 4 to 5 strands
  • Rava/sooji/ semolina - 3 cups
  • Ghee - 2 to 3 tspn
  • Almonds - 8 to 10
  • Water - 1 cup
  • Grated coconut - a pinch

How to make Mango Rava Halwa

  1. Add mango pulp, 4 tspn sugar, elaichi powder, kesar in a blending jar. Add 1 cup milk to it and blend to make a smooth paste.
  2. Heat ghee in a kadhai, add rava and stir till it is golden brown in color. Add the almonds to it.
  3. Add the prepared mango puree in the sauteed rava slowly from the sides. Mix gently so that there are no lumps and cook for 5 min.
  4. Add milk, rest sugar and water to it. Cook for another 5 minutes.
  5. Garnish it with grated coconut or kesar.

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