I made this delicious mango halwa long ago and only posting the recepi now. It has geen more than six months and sorry for the delay. Hope i could consistently blog from now on despite of my full time job, being a mother two wonderful teenagers, my passion for reading and travelling and not to miss cooking and baking of course. With all this, finding time to blog is indeed hectic. I'll make sure to do it at my best.
Coming back to today's recepi, i bought few Indian mangoes. After enjoying some as it is, i decided to make use of it for my cooking and baking. That's how this sinfully yummy mango halwa comes to the picture.
Don't worry if you can't get your hands on Indian mango, any fully riped sweet mangoes works well for the recepi. As always, adjust the sugar according to your preference. Half cup of ghee is more than enough for the ghee oozing halwa as i used my very own homemade ghee. Stays good for 2-3 days (i wonder it might last that long, as mine gone within an hour) 😆.
Ingredients
1 cup cornstarch
3 cups granulated white sugar
3 cups mango pulp
1/2 cup + 1 tbsp ghee
1/2 tsp cardamom powder
Water as required
12-14 cashews,chopped
12-14 almonds,chopped
12-14 pistachio,chopped
Pinch of saffron
Methods
Add water to the cornstarch and stir well without lumps. Keep aside.
Heat 1 tbsp ghee in a pan and fry the cashews and almonds till golden. Keep aside.
Add the 1/2 cup of ghee to the same pan. Add mango pulp.
Add the diluted cornstarch to the pan and stir well till thickened.
Add sugar and keep stirring till mixture thickened. Add more ghee if necessary.
Stir continiously till a single mass formed and the mixture leaves the sides of the pan.
Add fried nuts,chopped pistachio and cardamom powder. Stir for anothet 6-8 minutes.
Pour mixture into a greased pan and smooth the top.
Keep aside to set for an hour. Slice and serve.
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