A fruity twist on one of the most classic Indian mithai. A popular sweet to make for festivals like Diwali and Raksha Bandhan, or any time of year for mango lovers.
Ghee
Besan
Mango pulp
Cashew nuts, chopped
Cardamom powder
You will also need:
20cm square tin lined with baking paper
Step 1 of 5
Add the besan to a large frying pan and toast until light brown. Set aside.
Step 2 of 5
Add the condensed milk and mango pulp to a large non-stick saucepan and cook over a medium heat. Add the roasted besan slowly, whisking continuously to avoid lumps.
Step 3 of 5
Add the ghee and continue to cook until the mixture starts to pull away from the sides of the pan.
Step 4 of 5
Add the cashews and the cardamom and mix well. Remove from the heat and decant the mix into the prepared tin. Smooth the surface then allow to cool completely.
Step 5 of 5
Once fully cooled, cut into desired shape and serve.
-
PREP: 20 minutes
CHILL: 1 hour +
-
Super Easy
-
SERVES: 36
-
Ingredients
Ghee
2 tbspBesan
100gMango pulp
3 cups (around 500g)Cashew nuts, chopped
10Cardamom powder
1 tspYou will also need:
20cm square tin lined with baking paper
-
Method
Step 1 of 5
Add the besan to a large frying pan and toast until light brown. Set aside.
Step 2 of 5
Add the condensed milk and mango pulp to a large non-stick saucepan and cook over a medium heat. Add the roasted besan slowly, whisking continuously to avoid lumps.
Step 3 of 5
Add the ghee and continue to cook until the mixture starts to pull away from the sides of the pan.
Step 4 of 5
Add the cashews and the cardamom and mix well. Remove from the heat and decant the mix into the prepared tin. Smooth the surface then allow to cool completely.
Step 5 of 5
Once fully cooled, cut into desired shape and serve.