Vegan Mango Halwa
A delicious vegan mango halwa made by infusing mango puree into a sweet sooji halwa. Perfect for a snack or dessert and extremely kid-friendly.
Servings: 8 servings
Calories: 322kcal
Ingredients
- 1 cup sooji (rava or cream of wheat or farina)
- ½- ¾ 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 ½ cups mango pulp (use Alphonso pulp if possible because it has the best, richest flavor)
- 2 cups vanilla soymilk (almond milk or oat milk would also be great here)
- 1 teaspoon ground cardamom
- 1 teaspoon pure vanilla extract
- ¼ cup raw cashews , chopped into large pieces
- ¼ cup golden raisins (optional)
- 1 tablespoon avocado oil or any neutral oil
Instructions
- 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 ½ 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. Serve hot or cold or at room temperature.
Nutrition
Calories: 322kcal | Carbohydrates: 64g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Sodium: 68mg | Potassium: 181mg | Fiber: 2g | Sugar: 45g | Vitamin A: 1294IU | Vitamin C: 11mg | Calcium: 246mg | Iron: 13mg