Exquisite Mango Kesar Halwa

Allergens

Nuts (almonds and pistachios)

Ingredients

• 1 cup fine semolina (sooji)
• 1/2 cup unsweetened almond milk
• 3/4 cup granulated sugar
• 1/4 teaspoon cardamom powder
• Pinch of saffron strands, crushed
• 2 tablespoons ghee or coconut oil
• 1 cup chopped ripe mangoes
• 1/2 cup chopped almonds and pistachios, for garnish

Instructions

1. In a large saucepan, heat the ghee or coconut oil over medium heat. Add the semolina and stir continuously to toast it until golden brown. This should take about 5 7 minutes. Be sure not to burn the semolina.
2. Gradually add the almond milk, stirring constantly to prevent lumps from forming. Cook the mixture for about 8 10 minutes or until the semolina absorbs all the liquid and forms a thick paste.
3. Add the granulated sugar, cardamom powder, and crushed saffron strands. Stir well until the sugar is fully dissolved and the halwa has an aromatic, golden hue.
4. Gently fold in the chopped ripe mangoes, mixing well to incorporate them into the halwa.
5. Transfer the Mango Kesar Halwa to a serving dish and garnish with chopped almonds and pistachios. Serve immediately.

Chef’s Insight

The use of almond milk adds a creamy touch without dairy, making this dessert suitable for vegans.

Notes

Adjust the sweetness according to your taste by adding more or less sugar.