Wednesday, July 6, 2016

Mango Halwa

(This recipe was originally published on the Images website. Click here for the original article.)

I created this recipe last year when I was asked to write an Eid-centred piece for Images. I didn't know the first thing about making halwa so I had to ask my grandmother for help, and I went through many iterations before settling on a recipe I was happy with.

I made some again last night, some for us and some to take to my uncle's house this evening. It's such a festive and special halwa, perfect for the Eid holiday this time of year.

Eid and mango season won't always coincide, so make this soon while mangos are aplenty.

Eid Mubarak!

Mango Halwa


4 tablespoons ghee
3 cardamom pods
½ cup sooji (semolina)
1 to 2 cups water 
1 cup milk
½ cup sugar
1¼ cups mango puree (2 to 3 Chaunsa mangoes)
  1. In a large cooking pan, heat the ghee.
  2. Add the cardamom pods and fry until fragrant.
  3. Add the sooji and fry on low heat until it turns light golden brown.
  4. While the sooji cooks, add the water, milk, and sugar in another saucepan and heat on medium-low until the sugar has dissolved and the mixture is just bubbling at the edges.
  5. When the sooji has browned, add the hot water-milk-sugar mixture while stirring constantly.
  6. Continue to cook the halwa on medium heat until the liquid is mostly absorbed, 20 to 30 minutes.
  7. Add the mango puree and continue to cook until you have a soft halwa consistency. Cook the halwa on high heat, until you see the oil separate from the halwa.
  8. Serve warm or cold, garnished with nuts.

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