Mango Halwa (Thickened Mango Marmalade/ Jelly)

** Reduced Gluten ** Low Sugar ** Kid Favorite * Holi Special *

* Ingredients: 

• Mango pulp- 3 cups
• Water- 1 cup
• Sugar- 1/2 cup
• Elaichi/Cardamom/ Ellakha (powder)- 1 tsp.
• Cashew Nuts- A handful
• Ghee- 3 tbsp.

* Cooking Time: 30-45 minutes

* Makes: 6-8 medium sized halwa slices

* Recipe:

Step 1: Puree/ blend 3 ripe mangoes. Sugar is optional in this recipe if you are using very ripe mangoes. 

Step 2: In a heavy bottom pan (I used my pressure cooker), add a tsp. of ghee and roast the crushed cashews for a minute. Remove from the pan.

Step 3: Into the same pan, add sugar and water mixture. Once it comes to a boil, add the mango puree and mix well.

Step 4: Lower the flame to medium low and keep mixing till the mixture reduces (it took 30 minutes for me on a gas flame and it will splatter slightly as it reduces down). After it starts reducing a bit, add the roasted nuts and cardamom (elaichi/ellakha) powder. Keep stirring.

Add 1/2 tbsp. of ghee every 10 minutes while stirring.

Step 5: Once the mixture is reduced, oil will start separating from the halwa and the halwa will start clumping together and you will be able to see the bottom of your pan between stirring.

Step 6: Transfer the halwa into a well oiled/ buttered pan or mould and press down with the back of a flat ladle to remove the air bubbles and to form its shape. (*TIP: Only cut the halwa once it is cooled, otherwise it won't keep the shape)

Once cooled, cover and refrigerate for a few hours (ideally for 2 days). Slice, serve and enjoy!! This is a hit at our home hot or cold. Just microwave for 1 minute if you want a hot halwa.

* BONUS TIP: This recipe stays good in the fridge for about a month and is freezer safe for several months. Just thaw in the fridge overnight and serve.

Enjoy!!☺❤👍👌

* Abbreviations:

 * tsp.- Teaspoon    ** tbsp.- Tablespoon     opt.- Optional