(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.
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)
- In a large cooking pan, heat the ghee.
- Add the cardamom pods and fry until fragrant.
- Add the sooji and fry on low heat until it turns light golden brown.
- 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.
- When the sooji has browned, add the hot water-milk-sugar mixture while stirring constantly.
- Continue to cook the halwa on medium heat until the liquid is mostly absorbed, 20 to 30 minutes.
- 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.
- Serve warm or cold, garnished with nuts.