Mangoes, the crown jewels of the Indian tropical summer, are universally adored. As the season ends, whatever is left of these luscious fruits is longingly held onto and cherished. Halwa, the quintessential all season dessert gets a seasonal rendition with this recipe. This fusion not only honours the vibrant flavour of mangoes but also embodies the warmth and richness of traditional celebrations.
- Fresh mango pulp/puree: 1 cup
- Sugar: 2 tbsp
- Milk powder: 1½ cup
- Ghee (clarified butter): 2 tbsp + 1 tsp
- Saffron: a few strands
- Cardamom powder: ¼ tsp
- Sliced pistachios (for garnish): 1 tsp
- Dice 2 medium mangoes and blend with sugar to produce about 1 cup of mango pulp.
- Warm 1 tbsp of ghee in a non-stick pan over low heat.
- Add the mango pulp to the pan and cook for 5-7 minutes until bubbles appear at the edges.
- Gradually add the milk powder, stirring constantly to avoid lumps and achieve a smooth mixture.
- Cook until the mixture thickens and starts coming together.
- Stir in the saffron strands, cardamom powder, and 1 tsp of ghee.
- Cook for another 2 minutes or until the mixture stops sticking to the spatula.
- Transfer to a serving bowl, garnish with sliced pistachios, and serve warm.
Watch this recipe here – Mango Halwa
Rajni is a passionate cook and a true food enthusiast at heart. She relishes dining out as much as she enjoys whipping up delectable dishes in her kitchen. Up until a year ago, she dedicated herself to a full-time teaching career. However, she decided to take a sabbatical to dive deeper into her love for cooking and crafting innovative recipes. When she’s not busy in the kitchen, Rajni can be found dining out with her loved ones, drawing inspiration for her next culinary creation. Apart from her love for food, she also enjoys gardening and writing about her gastronomic adventures.
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