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Mango coconut halwa
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Mango Coconut Halwa | Mango Halwa

This mango coconut halwa is sugar free. It tastes absolutely great with jaggery. Coconut and rava gives this sweet the most needed binding.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Indian, Karnataka
Servings: 10 pieces
Author: Sumana

Ingredients

  • 2 cup Mango Pulp
  • 1/2 cup Jaggery
  • 3/4 cup Fresh coconut
  • 1/4 cup Rava (semolina)
  • 1/4 tsp cardamom powder
  • 3 tsp Ghee

Instructions

  • Take mango pulp in a mixer and whirl it for minute to get thick mango puree. Transfer the puree to a pan and add jaggery to it.
  • Stir the mixture in medium flame for about 10 minutes. The jaggery melts and combines well with mango puree. When the mixture becomes slightly thick include coconut.
    Mango coconut halwa preparation step 2
  • Continue cooking coconut in medium flame with constant stirring for about 5 minutes. Next include rava and cardamom powder.
    Mango coconut halwa preparation step 3
  • As you cook with constant stirring, the mixture comes together like mass. Add ghee at this stage and keep mixing. After few minutes the mango coconut halwa leaves the pan. Right then switch off flame.
    Mango coconut halwa preparation step 4
  • Now transfer halwa mixture to the tray lined with parchment paper and spread evenly. Let it rest for 20 minutes to harden. After that mark pieces and relish.
    Mango coconut halwa preparation step 5
  • Delicious mango coconut halwa is ready to serve.
    mango halwa - mango coconut halwa

Notes

  • If your mango pulp is free from thick chunks, then pureeing is not necessary. Use directly.
  • Do not overcook after adding coconut.
  • Rava gives thickness to halwa. You can even use milk powder as replacement.
  • The dessert can stay fresh for about 3 days in room temperature.