Mango Halwa

5 from 2 votes

Mango Halwa is a lovely homecooked, sweet and smooth pudding that is simple and heroes this seasonal fruit in all its glory. It is quite addictive and made with rava/suji (semolina), ghee, sugar, milk, nuts, flavorings and of course mangoes.

Prep Time15

Cook Time15

Total Time30

Course: Desserts

Cuisine: Indian

Diet: Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 311kcal

Author: Dassana Amit

Ingredients

1 cup suji (fine textured rava or semolina)
1 mango medium to large, (alphonso or any other variety), chopped and pureed or ½ cup mango puree
½ cup sugar or as required
2 tablespoons Ghee or oil
1 cup milk
1.5 cups water
2 tablespoons nuts - chopped, cashews, charoli (chironji) as required
1 tablespoon raisins
1 pinch saffron
3 to 4 green cardamoms or ½ teaspoon cardamom powder
1 tablespoon pomegranate arils - for garnish

US Customary - Metric

Instructions

Powder the cardamom pods in a mortar pestle and discard the husks.
Heat ghee or oil in a thick bottomed pan or kadai. Keep heat to medium-low or medium.
Add the sooji or rava and roast often until they change color and you get a lovely aroma.
Add the nuts, raisins and continue to roast for a few minutes.
Heat 1.5 cups of water separately in a pan on the stovetop.
Add this hot water gently to the rava and nuts mixture. Stir and mix very well.
Add milk and sugar. Continue to stir and mix. Milk can be at room temperature or hot.
The semolina granules absorbs both water and milk and will swell.
You have to stir continuously so that the mixture does not stick at the bottom of the pan.
After 1 or 2 minutes, add the mango pulp.
Stir and mix again well and ensure that the mango pulp is mixed thoroughly.
Add cardamom powder and saffron.
Continue to stir until the liquids and moisture reduce.
Cover with a lid and cook mango halwa for 1 or 2 minutes more until you see that all the liquids have been absorbed and the halwa looks slightly glossy or shiny with the ghee releasing from it.
Garnish Mango Malwa with extra cashews or pomergranate arils.
Serve the the Mango halwa hot, warm or even cold.

Notes

Use fine textured rava or sooji. It gives better texture and consistency.
Feel free to use any pulpy and fleshy varieties of mangoes instead of alphonso mango.
The color of the halwa will vary with the kind of mangoes used.
Sugar can be adjusted according to the sweetness of the mangoes and according to your taste preferences.

Nutrition