Mango Halwa

  • 30 Jun - 06 Jul, 2018
  • Mag The Weekly
  • Cookery


• 1tsp oil

• 2tbsp nuts (cashews or almond), chopped

• ½ cup fine semolina flour

• ½ cup of more boiling water

• 6-8 strands of saffron or ¼ tsp ground cardamom or both

• ¼ tsp salt

• ½ tsp nutritional yeast (optional)

• 1tbsp or more sugar

• 1 cup ripe mango purée

• Almond slivers for garnishing


Heat oil in a skillet over medium heat. Add in nuts and cook until they start to get golden. Add semolina, mix and roast until fragrant, stir occasionally to avoid burning. Meanwhile, bring a cup of water to a boil. Add saffron or cardamom to the water. Reduce the heat then add salt, nutritional yeast, sugar, half cup of boiling water and mango purée. Whisk well and cook for three to four minutes. If you want a thinner consistency of the pudding, add quarter to half cup more of boiling water and mix in within two minutes after adding the mango purée. Carefully taste and adjust sweetness. You can also mix in some chopped ripe mango at this point. Take the pan off heat. Transfer to serving bowls, or press into bowls and tap to release. Garnish with almond slivers or whipped coconut cream and purée mango drizzle. Enjoy warm or chilled.