Peel the mangoes, cut them into cubes. Keep a quarter-cup of finely cubed mango aside. Take the remaining mango in a mixer, blend into fine, smooth puree, without adding water.
Heat a half tablespoon of ghee in a skillet, add and lightly toast semolina, just until it leaves raw smell. Remove and keep it aside.
In a thick bottomed, wide pan, take water and sugar. Heat them slowly until the sugar melts. Then increase the heat to bring the mixture to a boil. Wait for sugar syrup to thicken a bit and stir in blended mango puree and toasted semolina. Cook the mixture, on medium heat, stirring in-between to prevent sticking, until the mixture reduces by one third. It takes at least 20 minutes. At this stage, sprinkle the cardamom powder and finely cubed mango pieces that were kept aside. Stir, stir…for 2 to 3 minutes and then turn off the heat.
Coat a pan or tray with melted ghee and spoon the cooked halwa into the pan. Allow it to cool (halwa thickens further as it cools) and cut into squares. Remove and serve.
Mango halwa tastes great warm or cold. This time, I spooned it into muffin cups for individual sized servings and kept the muffin pan in the refrigerator for about one hour.
Makes about 6 regular sized muffin cup portions.
Recipe Source: family
Kitchen Notes: Prepare it with fresh ripe mangoes. Fresh mango puree tastes better and the fiber etc., when cooked contributes to faster thickening of halwa. For this reason avoid store bought watery and preservatives added mango concentrate to prepare this sweet.
3 cardamom pods – seeds finely powdered 1 cup of water