By Devi Poojari
Make the most of mango season by adding some pulp to basic halwa, to give it a flourish of colour and delicious mango flavour in every bite.
1 cup mango pulp ½ cup sooji 1 teaspoon cardamom powder 6-7 saffron strands 8-10 cashews, chopped 1.5 cups water 4 tablespoons ghee 5 tablespoons sugar 1 pinch salt
Toast the suji in some ghee until it turns a light brown colour and set aside to cool slightly.
Fry the cashews in ghee until golden brown and let them sit on an absorbent kitchen towel until later.
Add the mango pulp into the pan as well as the roasted suji and mix well to combine.
Add the water in a slow stream and continue to stir, in order to avoid lumps.
Keep stirring the mixture and add the sugar to let it dissolve and disintegrate completely into the mango-suji mixture.
Crush the saffron strands between your fingers and add to the sheera, followed by the cardamom powder and a pinch of salt.
Once the mixture thickens and starts to come clean off the edges of your pan, turn off the heat and serve warm.