Easy Mango Almond Halwa Recipe: Made with Real Pulp & Almond Flour!
Combining the magical aroma of mangoes and the nutrition of almonds, Mango Almond Halwa is literally a match made in heaven! Trust me, with this recipe, you can make this exotic dessert with just a handful of ingredients, in a fraction of time!
Can I use Almond Meal to make Mango Almond Halwa?
Almond meal is nothing but whole almonds ground along with their skin. Almond flour is made from grinding blanched almonds i.e. the almonds are soaked and then peeled. For Halwa, we are looking for a fine, light and fluffy texture hence I recommend using almond flour instead of almond meal. Almond meal has a coarse texture and is slightly bitter due to the peel.
Can I use a different flour besides almond flour for this recipe?
Absolutely! Here are a few options you can try:
- If you want to go for a nutty and creamy flavor, you can use cashew flour alone or a combination of cashew and almond flour.
- You can also use oat flour for a nutty flour and make the halwa fiber rich. However, the resultant halwa will not be rich and fluffy. The cooking time and the amount of milk needed will also vary.
- You can try a combination of mixed nuts like cashews, pecans, almonds and peanuts for beautiful blend of the nuts.
Can I use Fresh Mangoes to make Mango Almond Halwa?
If you’re using fresh mangoes for this recipe, you’ll need to take care of the following:
- Mangoes are Ripe
- Mango pulp is ground to a smooth paste
- Cooking time will be longer
- Quantity of sugar and milk may vary
How to Make Mango Almond Halwa (Badam Halwa)
How can I tell if Halwa is done?
Here are a few tips to get the consistency of halwa right every single time:
- Roasting: Almond flour, the base ingredient, needs to be roasted on medium flame stirring continuously to ensure a uniform texture. This is essential to get rid of the raw taste and enhances the nutty flavor. This also ensures halwa will not be sticky when liquids are added.
- Ratio of liquid: The quantity of liquid to be added varies based on the type of liquid (water/ low fat milk/ full cream milk), and choice of flour.
For a perfect halwa consistency, we are looking for the grains of the almond flour to absorb the moisture from the sugar and milk and become light and fluffy. Depending on the ingredients used, you may have to increase the cooking time for the halwa to be moist but not runny or sticky.
What Ingredients do I need to make Mango Almond Halwa?
- Here are the ingredients you’ll need:
- Mango Pulp: I’m using a canned mango pulp with some sugar added. You can also use fresh mangoes.
- Almond Flour: You can also use a combination of cashew and almond flour.
- Sugar: The recipe uses granulated white sugar. You can use jaggery or honey, however, quantity will need to be adjusted.
- Ghee: The use of ghee to roast the ingredients gives a nice rich flavor to the dish.
- Milk: I’ve used Full cream milk. You can use low fat milk, I’ll recommend increasing the amount of milk powder in that case for a creamy texture.
- Milk powder: This enhances the creamy and rich texture of the dish. You can skip per your choice.
- Cardamom: The use of ground cardamom adds an excellent floral aroma to the dessert. You can also use any other flavor like saffron, rose water per your liking.
Optional: You can use chopped pistachios, rose petals or any other nuts for garnishing.
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Step by Step instructions for making Mango Almond Halwa
Preparation:
- Chop pistachios and set aside.
- Open the can of mango pulp. In case you’re using fresh mangoes, puree the peeled and sliced mangoes into a smooth paste and set aside.
Cooking:
- In a heavy bottomed pan on medium heat, add 1 tbsp of ghee. Once the ghee melts, add in mango pulp.
- Stir continuously and make sure the pulp doesn’t stick to the pan. After about 2 minutes, add in the almond flour in batches. Make sure the flour is mixed in well before adding more.
- Mix the almond flour well into the mango pulp, making sure there is no flour showing. Add about 1/2 tbsp of ghee and keep stirring.
- At this stage, continue adding the rest of the almond flour. Reduce the heat to low in case the flour starts sticking to the pan. Add the remainder of the ghee. Continue roasting for about 2-3 minutes.
- Add milk while continuously stirring. The milk gets absorbed by the almond flour in about 1-2 minutes. Mix in the sugar and once it’s blended in do a quick taste test.
- Blend in milk powder, making sure all the contents are mixed well. Keep stirring for about a minute.
- Continue roasting on low heat and check the texture. Add ground cardamom for flavor and simmer on low heat for a minute. Turn off heat.
- And there you have it! An aromatic exotic dessert in just 10 minutes!
How to serve Mango badam Halwa?
Mango Almond Halwa is enjoyed best when served hot (the ghee melts and adds a gorgeous gloss to the dish!) garnished with chopped pistachios, rose petals or saffron threads.
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EASY MANGO ALMOND HALWA RECIPE: MADE WITH REAL PULP & ALMOND FLOUR!
Combining the magical aroma of mangoes and the nutrition of almonds, Mango Almond Halwa is literally a match made in heaven! Trust me, with this recipe, you can make this exotic dessert with just a handful of ingredients, in a fraction of time!
Equipment
- 1 Heavy bottomed pan
Ingredients
- 1½ cup Almond flour
- ½ cup Mango pulp
- ½ cup Milk Full cream
- ⅓ cup Sugar
- ⅓ cup Milk powder
- ½ tsp Ground cardamom
- 2 tbsp Ghee
- 2 tbsp Chopped pistachios
Instructions
Preparation
- Chop pistachios and set aside. Open the can of mango pulp. In case you're using fresh mangoes, puree the peeled and sliced mangoes into a smooth paste and set aside.
Cooking
- In a heavy bottomed pan on medium heat, add 1 tbsp of ghee. Once the ghee melts, add in mango pulp.
- Stir continuously and make sure the pulp doesn't stick to the pan. After about 2 minutes, add in the almond flour in batches. Make sure the flour is mixed in well before adding more.
- Mix the almond flour well into the mango pulp, making sure there is no flour showing. Add about 1/2 tbsp of ghee and keep stirring.
- At this stage, you can reduce the heat to low in case the flour starts sticking to the pan. Continue roasting for about 2-3 minutes.
- Add milk while continuously stirring. The milk gets absorbed by the almond flour in about 1-2 minutes. Mix in the sugar and once it's blended in do a quick taste test.
- Blend in milk powder, making sure all the contents are mixed well. Keep stirring for about a minute. Add ground cardamom for flavor and simmer on low heat for a minute. Turn off the heat.
- Serve hot garnished with chopped pistachios!
