Ingredients with Measurements:
- 2 ripe mangoes, peeled and chopped
- 2 ripe bananas, mashed
- 1 cup semolina (sooji)
- 1 cup sugar
- 1 cup milk
- 1/2 cup ghee (clarified butter)
- 1/4 cup cashews, chopped
- 1/4 cup raisins
- 1/4 tsp cardamom powder
Special equipment needed:
- Heavy-bottomed pan
- Wooden spoon
Step-by-step instructions:
1. Heat ghee in a heavy-bottomed pan over medium heat.
2. Add semolina and roast until golden brown, stirring frequently.
3. Add chopped mangoes and mashed bananas. Mix well and cook for 2-3 minutes.
4. Add sugar and milk. Mix well and cook until the sugar dissolves.
5. Add chopped cashews, raisins, and cardamom powder. Mix well.
6. Cook until the halwa thickens and starts to leave the sides of the pan.
7. Remove from heat and let it cool for a few minutes.
8. Serve warm.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 65g
Protein: 6g
Substitutions for ingredients:
- Mangoes can be substituted with any other fruit of your choice.
- Bananas can be substituted with apples or pears.
- Semolina can be substituted with cornmeal or cream of wheat.
- Ghee can be substituted with butter or oil.
- Cashews and raisins can be substituted with any other nuts or dried fruits.
Variations:
- Add saffron for a richer flavor and aroma.
- Add coconut milk instead of regular milk for a tropical twist.
- Add rose water or orange blossom water for a floral flavor.
Tips and tricks:
- Make sure to roast the semolina well to avoid a raw taste.
- Use ripe and sweet mangoes for the best flavor.
- Adjust the sugar according to your taste preference.
- Add a pinch of salt to balance the sweetness.
Storage instructions:
Store the halwa in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the halwa in a microwave or on the stovetop until warm.
Presentation ideas:
Serve the halwa in individual bowls or on a platter. Garnish with chopped nuts and dried fruits.
Garnishes:
Chopped nuts and dried fruits.
Pairings:
Serve the halwa with a cup of hot tea or coffee.
Suggested side dishes:
None.
Troubleshooting advice:
- If the halwa is too thick, add more milk or water.
- If the halwa is too runny, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to use clean and fresh ingredients. Wash fruits and vegetables before using them.
Food history:
Mango Kelyacha Halwa is a popular dessert in Maharashtra, India. It is usually made during the mango season when ripe and juicy mangoes are abundant.
Flavor profiles:
Sweet, fruity, nutty.
Serving suggestions:
Serve the halwa as a dessert after a meal or as a snack.
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Region: Indian