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.