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Preparation Time: 10 mins | Cooking Time : 25 mins | Recipe Cuisine: Indian | Servings : 2
Ingredients:
1 cup mango puree
1/4 cup sugar
3 tbsp ghee
6 broken cashews
Instructions
In a thick bottomed pan kadai, add mango puree cook for 2mins.
Then add sugar, keep stirring and cook in low flame. When sugar is added the mixture will turn runny then it will start to become thick.
When it starts to thicken and stick add ghee 1 tsp at a time at intervals. Keep stirring and cooking in low flame.
Keep cooking when it sticks add ghee and keep stirring.
At one stage it will come together and roll like a ball. Add the rest of the ghee and bring it together. By now you can see the glossy halwa look that's the perfect stage.
Fry cashews in 1/2 tsp ghee till they turn golden brown, now add it to the halwa. Give a quick stir and switch off. Serve hot or warm.
Notes:
I haven't added any thickening agent so it takes at least 20mins to attain halwa consistency.
The halwa will thicken after cooling. You can even spread it on a tray and then cut it. But if you are planning to spread on a tray do it when its is still hot only then it will get set neatly.
It will look goey while switching off, but will get thick after cooling down. I clicked almost 30mins after the halwa was done.
Choose good flavourful juicy mangoes which is a must for this halwa.
Reference:
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