Sharon fruit and mango halwa

Name: Sharon fruit and mango halwa
Cuisine: British
Ingredients: 2 riped sharon fruits; 2 tablespoon sugar; 2 tablespoon mango powder; 1 tablespoon corn starch; 2 teaspoon ghee; 1 tablespoon chopped cashews; 1 tablespoon chopped pistachios; Few strands saffron

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

I made this as I went along so have not tried adding mango pulp but I suppose it should be ok. If using mango pulp i would suggest to use 1/2 to 3/4 cup.

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

I made this as I went along so have not tried adding mango pulp but I suppose it should be ok. If using mango pulp i would suggest to use 1/2 to 3/4 cup.

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Ingredients

2riped sharon fruits
2 tablespoonsugar
2 tablespoonmango powder
1 tablespooncorn starch
2 teaspoonghee
1 tablespoonchopped cashews
1 tablespoonchopped pistachios
Few strands saffron

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Steps

1

In a bowl add cornstarch and 1/2 cup water and mix well. Set aside.
Peel the skin of sharon fruit and make smooth puree in a food processor.
2
3

In a pan add the sharon fruit puree and cook on low to medium heat for 3 to 4 minutes. Add in the cornstarch slurry while stirring continuously. Once it starts to get thicker add sugar, mango powder and nuts. Keep on stirring and add 1 teaspoon of ghee.
4
5

Once it starts to leave side of the pan add another teaspoon of ghee. Keep cooking until it is of a dough consistency.
Turn iff the gas and keep stirring for couple if minutes.
6

Grease cling film and transfer the halwa on it roll it tight and let it cool. Refrigerate for couple of hours. Remove from the fridge and slice the halwa.
Enjoy this delicious sweet.

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Cooksnaps

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Rekha Bapodra @rekhascooking

on December 19, 2022 13:32

Wilby, England, United Kingdom

Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.