Sweets are part of our Indian culture and tradition; halwa is a quick, easy way to make special occasions. A couple of years ago, I created mango malai laddoo (Indian sweet) for a special occasion, and this year it had to be halwa. The leftover mango puree, which I had frozen, went into my halwa. Mango Kesar halwa or mango saffron semolina fudge has to be hands down my current favorite dessert.
I used part suji(semolina) and flour, loads of clarified butter, and no milk/cream for this recipe. Saffron lends to the taste and taste. The trick is to keep whisking with a spatula or silicone whisk to get a uniform, smooth texture. Using hot water is mandatory, but turn the gas too low or turn it off completely to avoid spillage.
Dried rose petals and pistachios add to the texture and taste. I hope you do make this halwa for one of the festive occasions coming soon. Nothing like a bowl of piping hot halwa loaded with clarified butter and nuts.
Preparation time: 5 minutes
Cooking time: 15-20 minutes
- Semolina 50 gms
- Maida 35 gms
- Sugar 40 gms
- Mango 1 (cooked and pureed)
- Saffron few strands
- Ghee 4 tbsp
- Pistachios (chopped) 2 tbsp
- Dried rose petals 1 tsp
- Soak the saffron strands in a bowl of warm water and keep them aside. Heat the clarified butter in a non-stick pan and add the semolina and flour.
- Keep stirring till you get a smooth slurry-like consistency. Keep cooking till the color slightly changes, and you get a mild nutty aroma.
- Turn the heat to the lowest and slowly pour the hot water. Keep stirring to avoid lumps. The quantity will double, and halwa starts gradually releasing from the sides.
- Add a little more clarified butter. At this point, add the sugar and saffron-soaked water. When the water dries out, and halwa comes together.
- Turn off the heat and add the chopped nuts. Serve warm with more clarified butter and dried rose petals.