Mango Halwa
Easy Indian mango halwa — a soft, fruity dessert made with ripe mangoes, semolina (sooji), ghee, milk, and cardamom. Beginner-friendly, quick to cook and perfect as a light sweet treat.
Ingredients
Equipment
Method
- Heat the heavy-bottomed pan on medium-low flame and dry roast the semolina (sooji) till it becomes aromatic and lightly golden. Remove and set aside.
- In the same pan, add the ghee. Once ghee melts, pour the mango pulp and stir for 2–3 minutes until raw smell of mango disappears.
- Slowly add milk while stirring, bring the mixture to a gentle boil.
- Once milk comes to boil, gradually add the roasted semolina while stirring continuously to avoid lumps.
- When the mixture starts thickening, add sugar and continue stirring. Taste and adjust sweetness if needed.
- Add cardamom powder and chopped nuts. Mix well so nuts are evenly distributed.
- Cook on low flame for a couple of minutes more until halwa comes together and leaves the sides of the pan.
- Turn off the heat. Serve the mango halwa warm or at room temperature. Optionally garnish with more nuts or a few saffron strands.
Notes
If mangoes are very sweet, reduce sugar. Use fully ripe, pulpy mangoes for intense flavour. For added richness, you may add a pinch of saffron. Adjust thickness by varying milk amount. Store leftover halwa in an airtight container in refrigerator and consume within 2–3 days.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.