Ingredients
- 2 cups Mango Puree, strained
- 1/2 cup rice flour
- 5 tbsp Sugar
- 1/2 tsp cardamom powder
- 2 tbsp chopped cashews
- 1/2 cup + 2 tbsp water
- A pinch of salt
- 4 tbsp ghee
Method
Heat 2 tbsp of ghee in a pan.
Add the mango puree and 5 tbsp of sugar. Stir continuously for 5 minutes. (The amount of sugar may vary according to the sweetness of the mango).
In a bowl, take 1/2 cup of rice flour. Add 1/2 cup + 2 tbsp of water. Mix well. Make sure that there are no lumps.
Reduce the heat. Add this to the mango puree little by little stirring continuously.
Add 2 tbsp of ghee. Stir continuously for 20-25 minutes.
Once the mixture starts leaving the sides of the pan, add 1/2 tsp cardomom powder and 2 tbsp chopped cashews. Mix well.
Stir for 10 more minutes.
Transfer to a greased tin and level it using a spatula.
Allow it to cool down completely.
Cut in the desired shape and enjoy the sweet and tangy mango halwa.
This will stay fresh for 2 days if you keep in the room temperature.
