Mango To Pineapple: 5 Delicious Fruity Halwa Recipes For Summer

Desserts are an integral part of many cuisines and dining experiences worldwide. They contribute to the overall enjoyment, satisfaction, and cultural richness of a meal. Sweet treats are a reward for completing the main course. In India, there are a plethora of options for desserts, and each region has its own speciality; for example, Bengal is famous for rosogolla, Goa for bebinca, Gujarat for basundi, and Karnataka has Mysore pak.

However, there are some desserts that are popular all over the country, such as gulab jamun, kheer, and halwa. Talking particularly about halwa, this sweet delight has a separate fan base in India. Made with different ingredients, it has many varieties. The most common ones are suji ka halwa and gajar ka halwa. The best thing about halwas is that they are very easy to prepare and do not require many ingredients. But did you know that your seasonal fruits can also be enjoyed as halwa?

Mango Halwa

Total Time: 40 minutes

Servings-2 

Ingredients 

• 1 cup mango puree 
• 1/4 cup sugar 
• 3 tablespoons of ghee 
• 6 broken cashews

Method 

• In a thick-bottomed pan or kadai, add mango puree and cook for 2 minutes.
• Then add sugar, keep stirring, and cook on a low flame. When sugar is added, the mixture will turn runny and then start to become thick.
• When it starts to thicken and stick, add ghee 1 tsp at a time at intervals. Keep stirring and cooking on a low flame.
• Keep cooking; when it sticks, add ghee and keep stirring.
• At one stage, it will come together and roll like a ball. Add the rest of the ghee and bring it together. By now, you can see the glossy halwa look; that's the perfect stage.
• Fry cashews in 1/2 tsp ghee till they turn golden brown; now add them to the halwa.
• Give it a quick stir and switch it off. Serve mango halwa hot or warm. 

Watermelon Halwa

Total Time: 50 minutes

Servings-2 

Ingredients  

• 1/2 cup sugar 
• 2 pinches of saffron 
• 1 watermelon rind 
• 1/4 cup of besan 
• 1/4 cup sooji
• 4 teaspoons of ghee 
• 1 teaspoon powdered green cardamom 
• 1 1/2 cups of milk

Method 

• Take the rind of the watermelon, peel the green part deeply, grate it, or, in a food processor, roughly chop it. Then, place a deep-bottomed pan on a medium flame and heat ghee in it.
• Once heated, add the besan and sooji and roast till the fragrance of besan starts coming. It should take around a minute.
• Add the grated rind of the watermelon and stir for about 10 minutes, till the ghee starts leaving the sides. Next, add sugar and milk to the pan and cook till the mixture is well mixed.
• Add cardamom powder and stir it yet again for another few minutes. Once done, transfer to a serving dish and serve hot, garnished with chopped and sliced dry fruits.

Papaya Halwa 

Total Time: 30 minutes 

Servings-4 

Ingredients  

• 2 tablespoons of ghee
• 1 papaya, semi-ripe, grated
• ¼ cup sugar
• 3 tablespoons of almond powder
• 1 teaspoon of green cardamom powder
• 3 tablespoons khoya, crumbled
• 6-7 almonds, sliced

Method 

• Heat ghee in a non-stick pan. Add papaya and cook on low heat for 10–15 minutes, stirring continuously. 
• Add sugar, mix, and cook for 5–10 minutes, or till the papaya is fully done.
• Add almond powder and cardamom powder and mix well. Add khoya and mix well.
• Serve hot, garnished with almonds.

Muskmelon Halwa 

Total Time: 45 minutes 

Servings-3 

Ingredients 

• 1 cup muskmelon
• 1 cup milk or as required
• 1/2 cup semolina
• 1 cup of sugar
• 1 teaspoon of cardamom powder
• Pinch orange food colour
• Chopped dry fruits as needed
• Raisins for garnish
• 3 tablespoons of ghee

Method 

• Make a puree of muskmelon and keep it aside.
• Heat ghee and roast semolina.
• Add the puree and roast for a few minutes. Then add milk and sugar.
• Mix well. Add food colour and cardamom powder. Mix well. Garnish with raisins and chopped dry fruits. Serve hot.

Pineapple Halwa 

Total Time: 30 minutes

Servings-4 

Ingredients 

• 1 pineapple, peeled
• 1 1/2 cups semolina
• A few saffron strands
• 4 tablespoons of ghee
• 1 tablespoon finely chopped almonds + for garnish
• ¼ cup khoya

Method 

• Heat a non-stick pan, add sugar, and add enough water to soak the sugar. Cook, stirring continuously, till the sugar dissolves. 
• Remove the stem from the pineapple, cut it into small pieces, and add it to the pan. Add saffron and cook on low heat.
• Heat ghee in another non-stick pan. Add semolina and sauté on medium heat until lightly golden.
• Add the almonds and cooked pineapple along with the sugar syrup and mix well. Cook until the semolina is cooked. Add khoya and sauté for 2 minutes. 
• Transfer into a serving bowl, garnish with almonds, and serve.