Mango Suji Halwa

Step 1: Prepare Mango Puree

Peel the mango and cut it into small pieces. Transfer the mango pieces into a blender jar. Blend until a smooth mango puree is formed. Pour the puree into a bowl and set aside.

Step 2: Roast Suji

Heat 2 tablespoons of ghee in a pan on medium flame. Add 1 cup of suji (semolina) to the hot ghee. Roast the suji, stirring continuously, until it turns light golden brown and becomes aromatic, which should take about 5-7 minutes.

Step 3: Add Dry Fruits and Water

Once the suji is roasted, add the dry fruits (almonds, cashews, raisins) to the pan and roast for another minute. Then, carefully add 1 cup of lukewarm water to the suji mixture, stirring constantly to prevent lumps. Cook until the water is fully absorbed and the suji thickens, about 3-4 minutes.

Step 4: Combine with Mango Puree and Sugar

Add the prepared mango puree and 1 cup of sugar to the suji mixture. Mix everything thoroughly until the sugar dissolves and the mixture is well combined. Continue cooking on a medium-low flame, stirring occasionally, until the halwa thickens and starts to leave the sides of the pan, and the ghee begins to separate, which will take approximately 5-7 minutes.

Step 5: Serve Mango Suji Halwa

Once the halwa reaches the desired consistency, remove it from the heat. Serve the warm mango suji halwa in individual bowls. Garnish with additional sliced almonds or other dry fruits as desired.

• Roast the suji on medium flame until it turns light golden brown and aromatic to prevent burning.

• Adjust sugar quantity based on the sweetness of the mango and your personal preference.

• Ensure the water is lukewarm when added to prevent lumps and ensure even cooking of the suji.

• Add a pinch of cardamom powder for extra flavor.

• Substitute some water with milk for a creamier texture.

• Use different dry fruits like pistachios or walnuts for variety.