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Photo of Mango Halwa by Poonam Bachhav at BetterButter
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Mango Halwa

Jun-06-2016
Poonam Bachhav
5 minutes
Prep Time
10 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Mango Halwa RECIPE

Mango Halwa is a flavourful variation to our favourite Suji halwa , as Mango puree is added to suji in this dish.

Recipe Tags

  • Veg
  • Easy
  • Indian
  • Pan fry
  • Roasting
  • Blending
  • Dessert

Ingredients Serving: 4

  1. 1/2 cup suji
  2. 1/2 cup mango puree (i have used fresh Alphonso pulp)
  3. 5-6 tbsp sugar or as per taste and sweetness of mango used
  4. 2-3 tbsp ghee / clarified Butter ( i have used Cow ghee )
  5. 5-7 cashew nuts
  6. 2-3 tbsp of raisins
  7. 2 tsp Milk to soak saffron
  8. Few strands of saffron
  9. 1/4 tsp of cardamom powder

Instructions

  1. Soak the Saffron strands in 2 tsp of warm milk. In a sauce pan heat 1 cup water , to it add the sugar and allow the mixture to cook until sugar melts completely. You can use a microwave instead for this.
  2. In another non stick pan , heat up 2-3 tbsp of ghee on a low to medium flame. To this add the raisins and Cashew nuts and fry until the Cashews turn golden pink in colour.
  3. Add Suji to it and roast it on a low flame until aromatic and pink in colour. To this add the boiling hot sugar syrup and keep stirring to avoid lumps.
  4. Cook the mixture until it thickens. The suji will absorb all the water and swell, at this stage add the mango puree and mix well. Cook the mixture again until all the mango puree blends well in the suji .
  5. At the end flavour the mango halwa with saffron milk and cardamom powder. Mix well and keep stirring until all the milk is absorbed and the halwa leaves the sides of the pan. Put off the flame.
  6. Serve the delicious mango halwa warm and enjoy with your loved ones !

Reviews (3)  

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Snehakashinath Snehakashi
Jun-27-2016
Snehakashinath Snehakashi   Jun-27-2016

this is a simply superb recipe thanks poonam will waiting for some other recipe from you.

Vasanth Rk
Jun-27-2016
Vasanth Rk   Jun-27-2016

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