By Akshara
August 5, 2026
As the mango season comes to a close, late-harvest fruits often grow soft and intensely sweet, making them perfect for pureeing into a traditional Indian halwa. Sautéing semolina in pure ghee establishes a rich, toasted base that absorbs the vibrant fruit pulp effortlessly. The natural sugars in the mango caramelize during the slow-cooking process, producing a deep golden colour and a glossy texture. Loaded with aromatic cardamom and toasted cashews, this dessert is an elegant way to celebrate the final yield of summer fruit.
1 cup fresh ripe mango puree 1/2 cup semolina (suji) 1/4 cup pure ghee 1/2 cup sugar 1 cup warm water 1/4 teaspoon cardamom powder 2 tablespoons cashews, coarsely chopped
Heat the pure ghee in a wide pan over medium heat, add the cashews to fry until golden, then remove and set them aside.
Add the semolina to the remaining ghee and roast for five to six minutes until light golden and fragrant.
Slowly pour the warm water into the roasted semolina while stirring continuously to prevent any lumps from forming.
Stir in the fresh mango puree and sugar, cooking on low heat for seven minutes until the mixture thickens, pulls away from the sides of the pan, and is folded with cardamom and toasted cashews.