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Mango Halwa

A delicious vegan take on a beloved Indian dessert.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: Indian, Indian Vegan
Servings: 6 servings
Author: Vaishali Honawar


  • 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 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.
  • Enjoy!