Halwai November 19, 2019


• 5 ripe mangoes
• 1.5 cup – Sugar
• 1/4 tsp – Saffron strands
• 1/2 tsp – Cardamom powder
• 1 tiny bit of Nutmeg


  1. Peel and chop mango into chunks.
  2. In a pan, put mango, sugar and nutmeg.
  3. Boil till the mango is soft. Cool.
  4. Blend in mixie till smooth. Sieve.
  5. Add cardamom, saffron and bring to boil, stirring continuously.
  6. Take off heat. Cool.
  7. As and when required, add a tbsp or more to a glass of chilled water and mix with an egg-beater, to froth.
  8. The pulp may be stored in the freezer for over a month.

Recipe courtesy of Sify Bawarchi