Blogging Marathon #29
Theme: Cookbook Recipes
For today’s recipe, my two ingredients are mango and milk. This Mango Halwa recipe is from Aroona Reejhsinghani’s Best of Indian Sweets & Desserts. The Tamil Nadu chapter of the book is full of many varieties of payasams, sweet idli and dosa, as well as halwa recipes. In between the Sago Halwa and Badami (Almond) Halwa, the mango variety immediately caught my attention utilizing my favorite fruit.
Halwa comes in many different consistencies in Indian cuisine. Some are like a porridge consistency, while others are the consistency of fudge, like Turkish/Middle Eastern Halva. Because of the methodology of this recipe, I thought it was going to be closer to the fudge like consistency. Even after cooking and stirring for a full hour, it was still on the loose side, but I prayed that after it cooled, it would firm up. However, even after refrigerating overnight, it remained a loose, but delicious halwa.
4 cups milk
6 tablespoon sugar
4 tablespoons ghee
1 teaspoon ground cardamom
2 tablespoons slivered almonds
2 tablespoons pistacchios, coarsely chopped
silver warq (optional)
Combine all ingredients in a large pot and cook on medium high heat, stirring frequently, until the mixture starts to leave the side of the pot. This should take about 1 hour.
Transfer to a greased thali or shallow casserole dish.
Garnish with silver warq, if using. Leave to cool. It ended up being so good, despite its loose consistency.
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