This is one sweet dish I came out with, when the preparation for proposed Mango Puran Poli went haywire and the outer cover dough was not perfect! I had to make something out of the stuffing and this is the outcome!
Mango is a versatile fruit that adds a good flavour to anything sweet. We have seen mango burfi, ice creams, some other sweets and relished them too. However, mango halwa is not a usual sweet we get to see in sweet shops. North Indian sweet makers might have come out with something similar to this, but I have not tasted it before, nor have I found any link online, as yet. Mango and chana daal blend well and the flavour is so good, even the raw paste without adding ghee is finger licking good!
This halwa was a superhit, making it is very easy, and all those who tasted this approved it and made me happy, that my concept, effort and sweat didn't go wasted!
Ingredients:
Chickpea Lentil(Chana Daal) - 1 Cup
Mango Pulp - 1/2 Cup(or pulp of 150 Gm mango)
Sugar - 3/4 Cup
Cardamom - 4 Pods peeled and seeds crushed
Ghee(Clarified Butter) - 2 Tbsp
Tiny Cashewnut bits - A handful
Method:
Heat a thick bottomed pan, lightly roast cashewnut bits and keep aside.
You may skip that step, if the cashewnut bits are crisp and dry.
Soak chana daal in water for 2-3 hours at room temperature.
Drain and pressure cook for 10-15 mins without adding water to daal.
Allow to cool and then mash into a smooth paste by pounding or grinding.
Heat the pan again, and melt 1 tsp ghee.
Add mango pulp and sugar, keep stirring on medium flame until the puree becomes thick and dry.
Add the cooked mashed daal and remaining ghee.
Mix well and keep stirring constantly until ghee leaves the sides and the mass is stiff and dry.
Add 3/4 of the cashewnut bits, crushed cardamom and mix.
Switch off the flame and spread the halwa mixture on a greased shallow plate.
Sprinkle remaining cashew bits, flatten with a ladle and allow to cool down.
Cut into desired shape and store in air tight container, when the halwa pieces completely cool down.
This halwa was a superhit, making it is very easy, and all those who tasted this approved it and made me happy, that my concept, effort and sweat didn't go wasted!
Chickpea Lentil(Chana Daal) - 1 Cup
Mango Pulp - 1/2 Cup(or pulp of 150 Gm mango)
Sugar - 3/4 Cup
Cardamom - 4 Pods peeled and seeds crushed
Ghee(Clarified Butter) - 2 Tbsp
Tiny Cashewnut bits - A handful
Method:
Heat a thick bottomed pan, lightly roast cashewnut bits and keep aside.
You may skip that step, if the cashewnut bits are crisp and dry.
Soak chana daal in water for 2-3 hours at room temperature.
Drain and pressure cook for 10-15 mins without adding water to daal.
Allow to cool and then mash into a smooth paste by pounding or grinding.
Heat the pan again, and melt 1 tsp ghee.
Add mango pulp and sugar, keep stirring on medium flame until the puree becomes thick and dry.
Add the cooked mashed daal and remaining ghee.
Mix well and keep stirring constantly until ghee leaves the sides and the mass is stiff and dry.
Add 3/4 of the cashewnut bits, crushed cardamom and mix.
Switch off the flame and spread the halwa mixture on a greased shallow plate.
Sprinkle remaining cashew bits, flatten with a ladle and allow to cool down.
Cut into desired shape and store in air tight container, when the halwa pieces completely cool down.
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