Easy mango, cashew and coconut halwa

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‘Halwa’ is a decadent Indian sweet, usually made by boiling grain or vegetable like carrot in milk with constant stirring. I generally avoid recipes that call for stirring for a long time on low heat. But there are times when you would like to produce a quick dessert for guests with what is available in the pantry. I have found that a combination of tinned mango pulp, soaked cashews and coconut can make a quick and delicious,Β not-so-decadent halwa! The cashews and coconut give it substance and volume, not to mention excellent flavor.

It became such a hit when I made it the first time, that the kids are asking for ‘that mango sweet’ very often! Bringing this sweet treat to Fiesta Friday #20 hosted by Angie of The Novice Gardener. I’m eagerly waiting for everyone to take a virtual bite of this!

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I also tend to use a non-stick teflon coated pan very rarely, only to make Indian sweets like this, but it does make life a lot easier. Half of the ghee (clarified butter) that is used can be recovered at the end of the cooking process.

Starting to heat the mixture:

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At the end of 30 minutes, it leaves the sides of the pan: recover the ghee!

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mango, cashew and coconut halwa

  • Servings: 12 pieces
  • Difficulty: easy
  • Print

Ingredients:

mango pulp- 3/4 cup

fresh/frozen shredded coconut- 1/2 cup heaped

raw cashews- 1/2 cup

water- 1/4 cup

sugar- 1/6 cup

clarified butter/ghee- 2 tbsp.

cardamom powder- 1/2 tsp.

saffron strands- a few

pistachio pieces- a few for garnish

Method:

* Soak cashews in hot water for 30 minutes-1 hour. Drain and rinse once.

* Grind cashews with minimum amount of water (about 1/4 cup); add coconut and mango pulp, blend till smooth.

* Transfer to a non-stick pan, add sugar, 1 tbsp. ghee and stir often on medium heat. Also add cardamom powder and saffron strands.

* When the volume is reduced to half, add another tbsp. of ghee, stir till the mixture leaves the sides of the pan. At this time, the ghee can be taken out with a spoon. Use it to grease a square dish.

* Transfer the mixture to the greased dish. Allow to cool completely (can be placed in the fridge) before cutting it into squares. Garnish with pistachio pieces.

* Store in the fridge for up to a week.

Note:

If fresh mangoes are used, extra sugar will have to be added, depending on the sweetness of mangoes.

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69 responses to “Easy mango, cashew and coconut halwa

  1. This halwa sounds great. I’m a big fan of carrot halwa but tend to avoid making it because of the stirring, not to mention the amounts of butter and sugar involved! I’ve got a mango going spare, so may have to try this recipe πŸ™‚

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  2. Pingback: Fiesta Friday #20 | The Novice Gardener·

  3. I am loving all of the mango treats being brought to the party this week…this one is definitely a keeper! Thanks so much for sharing this wonderful recipe. Happy Fiesta Friday! πŸ™‚

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  4. Sounds delicious, Aspara, and a great “healthier” dessert choice. The color is gorgeous…which I’m assuming is from the mango and the few strands of saffron. Lovely offering for FF!

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  5. Pingback: SAVING AN OVERRIPE MANGO – MANGO, LIME, COCONUT & ALMOND HALWA | Cheesy Biscuit·

  6. You won’t believe this Apsara – I have been thinking of doing a mango and cashew halwa ever since I had mango flavored kaju katli last month that we received as a gift. You have added coconut too so I have to try the triple combination. Awesome! πŸ™‚

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  7. What a delicious sounding & looking treat! Is the name of the dessert at all related to middle eastern halvah with sesame?

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      • I’ve got a recipe for it! A modified version of course but it was so good! And I’m thinking I could tweak yours too. It looks so good I need to try it. I’ve also been wondering if I find truly proper ghee if I can eat it without consequence.

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      • Ah, yes, you’re intolerant to dairy, right? Coconut oil could be used in it’s place, the expeller pressed type that will not have an overpowering smell. I will check your blog for the halvah!

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  8. I made these tasty things yesterday & my friends, husband & I all loved them much! They are so easy to make & so fast gone in our house too! πŸ˜‰ xxx

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  9. How pretty this recipe looks..I always think that working with mango can be tricky as it is easy to ruin its delicate yet embracing sweetness and it is a juicy ingredient. You have clearly done a fabulous job x

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  10. I have never heard of this dessert before, but what a great combination of flavors! It is so pretty, too. I like learning about foods that are new to me. Thanks so much for sharing this, Apsara!

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  11. Pingback: Navaratri special- Coconut, cashew halwa with a secret healthy ingredient (gluten-free, milk-free) | Eating Well Diary·

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