Mango halwa recipe

Mango halwa or mango sheera recipe – make the traditional sooji ka halwa more flavorful by adding mangoes in it. This is simple, quick and easy to make summer dessert.

You know old, plain, simple sooji ka halwa aka sheera is one of the popular Indian dessert and loved by many. At home, I make it once in awhile. Just because we love this sweet and it is quick to make unlike other Indian traditional sweets.

I keep making it with different flavors so we don’t get bored of it. Mostly I go for fruity flavors like banana sheera, pineapple halwa, chickoo halwa.

Sometimes I do make the dry fruit version with figs, dates, apricots, almonds, cashews.

Here I have added finely chopped mangoes not puree. Because I like to bite into soft, juicy mango pieces while eating sheera.

There is a similar dessert from another region called mango kesari. Ingredients are same but procedure is different.

Mango is our third most favorite fruit after pineapple and grapes. This season, we got lucky with good quality of mangoes from Costco. So we ate them as such and also used them in many recipes.

How to make mango halwa recipe (Step by Step Photos):

or Jump to Recipe

1) Take the milk in a saucepan and turn the heat on medium-low and let it come to a simmer.

2) On another stove, take ghee and sooji in a pan or kadai on low-medium heat.

3) Start mixing and roasting the sooji.

4) While it is getting heat up and ghee starts to melt, add saffron.

5) Also add cashews and almonds and mix. Don’t forget to keep an eye on milk.

6) Roast with stirring constantly. NOTE: Make sure to roast the sooji on low-medium heat.

7) Roast it till it gets slight brown color. You will notice, the mixture is very light, bubbly and ghee will starts to ooze out from the sides. This is how you know that sooji is roasted correctly. It took me around 7-8 minutes.

8) Now add chopped mangoes.

9) Mix and continue cooking.

10) After 2-3 minutes, you will notice that mango pieces are soft and few of them are mushy.

11) Now add the warm milk slowly and do stir at the same time to avoid the lumps. Be careful, the mixture may get bubbly and may splutter.

12) Cook with stirring continuously till all the liquid is absorbed.

13) It will take only couple of minutes.

14) Now add sugar and mix.

15) As sugar melts, it will start to become thin and liquid-y again.

16) Keep stirring and cooking till all the liquid is gone and halwa will leave the sides of the pan. You may notice very little ghee is also oozing out. That time turn off the stove.

Mango sheera is ready to serve. To make it decorative like this, mould them while it is warm to get nice shape. Once it cools, it will hard to get the good, smooth surface. Garnish with few chopped mangoes and saffron strand.

Serving suggestion: Enjoy the mango halwa as an after meal dessert or have it any time of the day. Perfect quick dessert for summer season.
Notes:

• Roasting the sooji on medium-low heat is the key to make perfect sheera or halwa. If roasted on medium or high heat then it will get brown quickly without getting roasted properly.
• Make sure that milk is warm. Instead of stove top, you can warm it up in the microwave too.
• Prep all the needed ingredients before and then start making it. You won’t get time in between to measure or get the other ingredients
• You must stir constantly from start to finish. You cannot do other tasks simultaneously. Only focus on making mango halwa.

4 from 1 vote

Print

Mango halwa recipe (Mango sheera recipe)

US measuring cups are used (1 cup = 240 ml)

Course Dessert

Cuisine Indian

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Yield 2 servings

Author Kanan

Ingredients (1 cup = 240 ml)

• 1 medium or ½ cup Mangoes finely chopped
• 1 cup Milk
• ¼ cup Ghee (Clarified butter)
• ½ cup Sooji (rava or semolina) (fine verity)
• Saffron few strands
• 4-5 Cashew nuts
• 3-4 Almonds
• ⅓ to ½ cup Sugar

Instructions

1. Take the milk in a saucepan and turn the heat on medium-low and let it come to a simmer.
2. On another stove, take ghee and sooji in a pan or kadai on low-medium heat.
3. Start mixing and roasting the sooji. While it is getting heat up and ghee starts to melt, add saffron.
4. Also add cashews and almonds and mix. Don’t forget to keep an eye on milk.
5. Roast with stirring constantly. Roast it till it gets slight brown color. You will notice, the mixture is very light, bubbly and ghee will starts to ooze out from the sides. This is how you know that sooji is roasted correctly. It took me around 7-8 minutes.
6. Now add chopped mangoes. Mix and continue cooking.
7. After 2-3 minutes, you will notice that mango pieces are soft and few of them are mushy.
8. Now add the warm milk slowly and do stir at the same time to avoid the lumps.
9. Be careful, the mixture may get bubbly and may splutter.
10. Cook with stirring continuously till all the liquid is absorbed. It will take only couple of minutes.
11. Now add sugar and mix.
12. Keep stirring and cooking till all the liquid is gone and halwa will leave the sides of the pan. You may notice very little ghee is also oozing out. That time turn off the stove.