Mango Halwa is a quite simple candy normally made throughout mango season when ripe mangoes are simply accessible in every single place. It’s ready by cooking mango pulp slowly with sugar and ghee till it turns thick, shiny and comes collectively. This candy doesn’t want many elements in any respect, nonetheless it tastes wealthy and really satisfying to eat.

The style is full on mango taste with a delicate soften in mouth texture. It’s barely chewy and has that good ghee scent which makes it very comforting to eat. You can also make this when mangoes can be found throughout summer season. Do attempt to let me know the way you prefer it.

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About Mango Halwa

Mango Halwa is a seasonal Indian dessert principally made in South Indian houses throughout summer time season. Since mangoes are candy and juicy at the moment, the halwa comes out naturally tasty with out including extra sugar. It’s made by slowly cooking mango pulp with out including any flour or thickening agent.

The mango halwa recipe easy, shiny and little sticky texture when it’s scorching. When it will get cooked correctly, it slowly begins to go away the perimeters of the pan and comes collectively like one delicate mass. The halwa style is pure mango with gentle sweetness, not very heavy or over candy.

There are few variations to this recipe. Some folks add both wheat flour or cornflour to make it quicker, however that modifications the style a bit. I choose making it with none thickening agent so the mango taste stays very pure and clear. Nuts may be added or skipped relying on style.

I normally make this on weekends when I’ve little additional time. It wants steady stirring so you can’t go away it and go however positive well worth the effort.

Mango Halwa Substances

• Mango puree – I simply used ripe mango pureed. It offers pure sweetness. You should utilize canned mango pulp additionally when contemporary mango will not be accessible.
• Sugar – I simply used for sweetness. It simply balances the tangy style of mango and helps the halwa thicken slowly. 
• Ghee – I simply used for cooking, it offers good aroma and that shiny look to the halwa. Home made ghee works greatest, however retailer purchased additionally fantastic.
• Cashews – I’ve used damaged cashews for little crunch. It provides texture and gentle nutty style. You’ll be able to skip it absolutely or use almonds additionally.

Why This Recipe Works

• It’s a quite simple recipe utilizing primary elements solely.
• This recipe retains the mango taste very pure and contemporary.
• Sluggish cooking offers the best texture and shiny end.
• It’s naturally gluten free and eggless candy.
• You’ll be able to simply make it simply for festivals or small household events.

Comparable Recipes

• Kasi halwa
• Carrot halwa
• Poha halwa
• Moong dal halwa
• Bread Halwa

The best way to make Mango Halwa Step by Step

1.Chop mangoes roughly. Take it in a blender and make a puree with out including water. Measure and preserve apart.

2.In a thick bottomed pan kadai, add mango puree cook dinner for two minutes.

3.Then add sugar, preserve stirring and cook dinner in low flame. When sugar is added the combination will flip runny then it is going to begin to turn into thick.

4.When it begins to thicken and stick add ghee 1 teaspoon at a time at intervals. Maintain stirring and cooking in low flame.

5.Maintain cooking when it sticks add ghee and preserve stirring.

6.At one stage it is going to come collectively and roll like a ball.Add the remainder of the ghee and produce it collectively. By now you possibly can see the shiny halwa look thats the proper stage.

7.Fry cashews in ½ teaspoon ghee until they flip golden brown, now add it to the halwa. Give a fast stir and change off.

Serve scorching or heat.

Skilled Ideas

• Selecting mangoes – I simply use ripe and flavorful mangoes solely. I strive to not use bitter or fibrous mangoes because it impacts the feel badly.
• Steady stirring – I normally preserve stirring so it doesn’t burn on the backside. I don’t go away it unattended even for jiffy. 
• Ghee – I add ghee little by little solely when it begins thickening. This helps the halwa to return collectively properly.
• Cooking – I at all times cook dinner in low flame solely. I strive to not rush the method, sluggish cooking offers greatest style and good shine.
• Pan selection – I at all times use a thick backside pan or kadai. Skinny pans are likely to burn the halwa quicker and spoil each style and colour.

Serving and Storage

Serve them scorching with a spoon or serve heat after meals. This goes properly as a dessert by itself with out including anything. Retailer leftover mango halwa in an hermetic container and preserve it in fridge. It stays good for about 3 to 4 days simply. Reheat barely earlier than serving because it turns into thick after cooling.

FAQS

1.Can I cut back the ghee amount?

You’ll be able to cut back little bit, however ghee is required for shine and texture. Too much less ghee could make it sticky and dry.

2.Can I skip cashews?

Sure, cashews are completely non-obligatory. The halwa nonetheless tastes good even with none nuts.

3.Why does my halwa look gooey?

It thickens extra as soon as it cools down. Prepare dinner until it leaves the pan and appears shiny.

4.Can I unfold it and minimize into items?

Sure, unfold it whereas it’s nonetheless scorching. After cooling it units properly and you’ll minimize.

5.Can I exploit canned mango?

Sure, canned works fantastic, simply modify sugar as canned pulp is already candy.

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Mango Halwa Recipe

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Mango Halwa is a quite simple candy normally made throughout mango season when ripe mangoes are simply accessible in every single place. It’s ready by cooking mango pulp slowly with sugar and ghee till it turns thick, shiny and comes collectively. This candy doesn’t want many elements in any respect, nonetheless it tastes wealthy and really satisfying to eat.

Course Dessert

Delicacies Indian

Key phrase dessert recipes, simple mango recipes, fruit recipes, ghee recipes, halwa, nuts recipes

Prep Time 10 minutes minutes

Prepare dinner Time 30 minutes minutes

Whole Time 40 minutes minutes

Servings 2 folks

Energy 386kcal

Creator Sharmilee J

Substances

• 1 cup mango puree
• ¼ cup sugar
• 3 tablespoon ghee
• 6 damaged cashews

Directions

• In a thick bottomed pan kadai, add mango puree cook dinner for two minutes.
• Then add sugar, preserve stirring and cook dinner in low flame. When sugar is added the combination will flip runny then it is going to begin to turn into thick.
• When it begins to thicken and stick add ghee 1 teaspoon at a time at intervals. Maintain stirring and cooking in low flame.
• Maintain cooking when it sticks add ghee and preserve stirring. 
• At one stage it is going to come collectively and roll like a ball. Add the remainder of the ghee and produce it collectively. By now you possibly can see the shiny halwa look that's the proper stage.
• Fry cashews in ½ teaspoon ghee until they flip golden brown, now add it to the halwa.
• Give a fast stir and change off. Serve Mango Halwa scorching or heat.

Notes

• Selecting mangoes – I simply use ripe and flavorful mangoes solely. I strive to not use bitter or fibrous mangoes because it impacts the feel badly.
• Steady stirring – I normally preserve stirring so it doesn’t burn on the backside. I don’t go away it unattended even for jiffy. 
• Ghee – I add ghee little by little solely when it begins thickening. This helps the halwa to return collectively properly.
• Cooking – I at all times cook dinner in low flame solely. I strive to not rush the method, sluggish cooking offers greatest style and good shine.
• Pan selection – I at all times use a thick backside pan or kadai. Skinny pans are likely to burn the halwa quicker and spoil each style and colour.

Diet

Serving: 100g | Energy: 386kcal | Carbohydrates: 45g | Protein: 2g | Fats: 24g | Saturated Fats: 14g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 7g | Ldl cholesterol: 58mg | Sodium: 2mg | Potassium: 235mg | Fiber: 2g | Sugar: 43g | Vitamin A: 1380IU | Vitamin C: 46mg | Calcium: 15mg | Iron: 0.4mg

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