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Cloves and other fiery spices are combined with kumquats to make a perfect accompaniment for baked ham.
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| Mango Halwa |
Added: 17th Mar, 2006 | Viewed 730 times |  |  |
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| Halwa is a traditional Indian Slow-Cooked Pudding. One of the main differences between a 'Halwa' and a typical Western 'Pudding' is the manner in which it is cooked. 'Halwa' is invariably cooked over a stovetop, stirring constantly till it thickens where as a 'Pudding' is baked to the desired consistency. This 'Halwa' is a beautiful variation to the much-loved Mango Mousse, ethnic style. This recipe calls for a lot of sugar so enjoy at your own discretion. |
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| Ingredients |
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3 cups semolina
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2 cups mango pulp [alphonso mango]
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2 cups milk
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1/2 cup whipped cream
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3 cups sugar
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1 1/2 tbsp ghee/butter
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4 mango slices for garnishing
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4-6 roasted cashewnuts for garnishing |
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| Method | Combine milk and sugar in a heavy-bottomed saucepan and bring to a boil. Add the mango pulp. Stir well and set aside.
Heat ghee/butter in a wide pan and saute the semolina for 15 minutes, stirring constantly to avoid burning. When the semolina turns a tad golden, add the milk mixture, stirring constantly. Cook for 5 minutes. Add cream and cook till the mixture thickens and leaves the sides of the pan. Garnish with mango slices and cashewnuts. |
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| | Gel's Notes |
| Be cautious while adding the milk to the roasted semolina as it tends to bubble and splutter. | |
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