This vegan Mango Halwa is a variation on my vegan Sheera recipe, but the finished dish tastes really different because here I add mango pulp instead of the banana which goes into the sheera. I’d be hard put to it to decide which one’s better: they are each exquisitely delicious in their own way.
The halwa is not at all a guilty pleasure. It does contain sugar but since I always use the unrefined sort (like turbinado or organic cane sugar) that contains plenty of vitamins and minerals, I don’t have to feel bad about eating it in moderation. The sooji or rava or cream of wheat or farina (all different names for the same stuff) that forms the base is made of wheat and good for you and so’s the mango pulp. So eat up, folks!
1 cup rava (sooji or cream of wheat or farina)
1/2- 3/4 cup sugar (how much you add depends a lot on how sweet the mango pulp is. Add a little at a time and don’t worry if you have to add it at the end…it mixes up fast)
1 1/2 cups mango pulp (use Alphonso pulp if possible because it has the best, richest flavor)
2 cups vanilla soy milk (almond milk would also be great here)
1 tsp powdered cardamom
1 tsp pure vanilla extract
1/4 cup cashewnuts, chopped into large pieces
1/4 cup golden raisins (optional)
1 tbsp canola or other vegetable oil
Heat a wide skillet. Add the rava and roast, stirring constantly, over medium heat until the rava turns a couple of shades darker. Remove to a plate and set aside.
In the same skillet, heat the oil. Add the cashews and the raisins, if using, and saute until they turn just lightly golden.
Add the soymilk and mango pulp and 1/2 cup of sugar. Stir and allow the mixture to come to a boil. Check for sweetness and add more sugar if needed.
Turn down the heat to low and add the vanilla and then the roasted rava. Using a whisk or a ladle, stir quickly to mix with the liquid. You need to work fast to ensure your halwa is not lumpy and that the rava and the soymilk-mango pulp mixture is smoothly integrated.
Turn off the heat when the halwa has a creamy consistency. It will continue to thicken as it stands, so don’t wait until it’s too dry.