Halwai June 11, 2019


• 1 tin – condensed Milk
• 2 cups – Mango puree (fresh or canned)
• 3-4 tbsp – cashew pieces
• 3-4 tbsp – Raisins
• 4 tbsp – dry, powdered Coconut
• 6-7 strands – Saffron
• 2 tbsp – Milk
• 1/4 cup – Sugar (optional)


  1. Empty the condensed milk and the mango puree into a heavy bottomed pan (non-stick pan, preferably) and mix well. Add some sugar if you prefer it sweeter.
  2. Heat the mixture on medium flame until it thickens and forms a single lump (approximately 40-45 minutes). Stir continuously.
  3. Meanwhile, soak saffron in 2 tbsp warm milk and keep aside for a few minutes.
  4. Add cashews, raisins, and soaked saffron to the mango mixture and mix well.
  5. Continue to boil the mixture on medium flame.
  6. Switch off the stove when the mixture thickens to form a single lump and it comes out of the pan without sticking.
  7. Let it cool for about 5 minutes.
  8. Make small balls with the mixture and roll them in the dry coconut powder.
  9. The balls should be made when the mixture is still hot.
  10. Cool completely and store in airtight containers.
  11. Recipe and Image courtesy: Ramya
  12. http://maneadige.blogspot.in/