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mango halwa
Mango sheera or halwa is sweet and smooth pudding with mango flavors.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Desserts
Cuisine:
Indian
Servings:
3
to 4
Author:
Dassana Amit
Ingredients
1
cup
fine sooji
(rava or semolina)
1
medium sized or large alphonso mango
(or any other variety), chopped and pureed
½
cup
sugar
or as required
2
tablespoon
Ghee
or oil
1
cup
milk
- 250 ml milk
1.5
cups
water
dry fruits
- cashews, raisins, charoli (chironji) as required
1
pinch
saffron
3-4 green cardamoms
a few pomegranate arils for garnish
Instructions
Powder the cardamom and discard the husks.
Heat ghee or oil in a thick bottomed pan.
Add the sooji or rava and fry till they change color and you get a lovely aroma.
Add dry fruits and continue to fry for a few minutes.
Heat 1.5 cups of water separately.
Add this hot water to the sooji and dry fruits mixture. Stir well.
Add milk and sugar. Continue to stir.
The semolina 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 mango pulp.
Stir again well and ensure that the mango pulp is mixed well.
Add cardamom powder and saffron.
Stir till the moisture reduces.
Cover with a lid and cook mango sheera for 1 or 2 minutes more.
Garnish mango halwa with extra cashews or pomergranate arils.
Serve the mango halwa hot, warm or even cold.