How to make Mango halwa -
Semolina cooke with mango pulp, maw, sugar and served garnished with cashewnuts and chironji.
This recipe is contributed by Member Jyoti sehgal.
Main Ingredients : Mango Pulp (मैंगो पल्प), Semolina
Cuisine : Indian
Course : Desserts
For more recipes related to Mango halwa checkout Mango Mazaa, Singaporean Mango Jelly, Mango Cheesecake, Mango Cream . You can also find more Desserts recipes like Sesame Brittle or Til Gajjak Jamun Cup Delight Dal Phirni Malva Pudding - SK Khazana
Mango halwa Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 41-50 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Mango halwa Recipe
Mango Pulp 1 cup
Semolina 2 tablespoons
Semolina (rawa/suji) 1 cup
Mawa (khoya) 2 cups
Sugar 1 cup
Mango essence 1 teaspoon
Cashewnuts chopped 1/4 cup
Chironji 1/4 cup
Method
Step 1
Heat ghee in a non-stick pan. Add semolina and saute till little brown.
Step 2
In another pan one and a half cups of water and bring it to boil. Add this to the semolina and mix well.
Step 3
Add mawa, sugar and mango pulp and mix well. Cover the lid and cook on low heat for seven to eight minutes.
Step 4
Add mango essence and mix well.
Step 5
Serve garnished with cashews and chiroli.
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