Spiced Mango Fudge | Mango Burfi

Mango has and will always be my most favorite fruit. Gorgeously yellow, ripe, juicy and sweet! 
I still remember my joy at coming to know in 3^rd grade that Mango was also known as ‘The King of fruits’, I almost felt like I got an A+ for liking a fruit that was also considered a King…well u know how kids think ;-) Another fond memory that i recollect is being allowed to eat an entire Mango all by myself while vacationing in Kerala. Simple things sure does bring a lot of happiness and pleasure doesn't it?

I absolutely love making desserts or drinks with our King of fruits when it's in season or enjoy them just as it is. But if mangoes aren’t in season and you feel like making a mango treat, canned mango pulp always comes to the rescue. I wouldn’t say I’m a fan of it and it does taste rather artificial and overly sweet, but then who’s complaining. I get to make my mango treat and eat them too…that’s all that matters right? Oh and share it with friends as well…

I had already made Mango Coconut laddoos once before using mango pulp and they had received quite a lot of good reviews and has been tried by several of my friends. So I wanted to try something different this time. As my mind was brimming up with fusion Indian dessert ideas for Diwali, I thought of trying out an Indian flavored fudge and this mango fudge spiced with cardamom and dried ginger and garnished with pistachios and saffron was just the perfect treat.

I used Oats powder as the binder in this recipe, so you can say, it’s a healthy dessert of sorts too…mayb we can have these fudge bars for breakfast, hmm…wishful thinking …Lol! 

But they are delicious and sweet and we loved it. The mild spice , crunchy pistachios on top and the sweet sweet fudge, its a perfect dessert bite.

Spiced Mango Fudge

You'll need

Sweetened Mango Pulp – 2 cups

Paneer**, grated – 3 cups 

Sugar – 1 cup or ¾ cup (adjust as preferred)

Instant or Quick quicking Oats, powdered – 2 or 2 ½ cups (use as needed)

Cardamom powder – 1 tsp

Dry Ginger Powder – ¼ tsp

Butter or Ghee – to grease your tray

For Garnish

Roasted unsalted Pistachios, coarsely chopped/slivered – around 2-3  tblsp

Saffron strands – a pinch (optional)

** I did not make homemade Paneer and used Frozen paneer instead, but homemade is highly recommended

Directions:

1. In a non-stick kadai or deep bottomed vessel heat the mango pulp, sugar and paneer until it becomes thick (approx 3-5 mins).

2. Add the cardamom powder and dried ginger powder and mix well.

3. Finally add the powdered oats and combine it all until it becomes thick and sticky yet comes together  like a sticky dough.

4. Immediately transfer into a greased tray, garnish on top with chopped pistachios and saffron and allow the fudge to rest and cool down. Once cooled, cut into squares and enjoy!

--These can be refrigerated for about 3-4 days and still taste great!

Suggestions:

1. If you substitute the powdered oats in this recipe with Milk powder, the recipe would almost be exactly similar to that of a Mango Kalakhand.

2. Add Khoya/Khowa instead of Paneer for a richer fudge.

3. If using fresh mangoes instead of sweetened mango pulp, please add more sugar as per taste preference.

4. Fresh homemade paneer is best for this dessert, but I used frozen store-bought paneer and I noticed it became slightly chewy after getting cooked, but tasted great nevertheless.

The day I made this, I shared a snap on my facebook page and asked people to guess what it was, and I got such a huge response. Almost the same kinda response I get whenever I post cakes ;-) Some thought it was Gajar ka Halwa, others thought it was a Pumpkin halwa, but some guessed it as Mango Kalakhand and I thought, its almost close to a Kalakhand recipe, so you can call it that as well I guess :-)

So try it out and enjoy these golden beauties...you'll love them!

Also today is my parents 30th wedding anniversary, making this fudge doubly special for sharing today. Here's wishing you plenty more years of togetherness dear Mummy & Daddy...Muah! :-)

-Manju

Gajar ka Halwa (Indian Carrot Pudding) - pressure cooker version using condensed milk

Let me begin by wishing you all a very Happy Diwali. I hope you all had tons of fun with lighting up your homes with beautifully decorated diyas, bursting lots of firecrackers and of course eating plenty of sweets and savories and got a chance to spend some quality chance with your friends and family. Diwali is the most celebrated Indian festival and its known as the Festival of Lights!

I grew up abroad, just like how my son is growing up now (and by abroad I mean ‘not in India’), so the only reason I know a lot about Indian food, Indian festivals, cultures and rituals is because of my parents influence on us. Not just my parents, but our Indian neighbors, school friends, the indian shops etc. So apart from authentic Keralite festivals, we used to celebrate all possible Indian festivals at home, atleast by making some special food or calling friends home etc.  So I want my son to also grow up and know all about Indian food and festivals through us.

As always I din't plan anything until the last moment and ended up making all the sweets and few savory snacks at the last moment. My plan for Diwali was mainly the dishes I wanted to take for a potluck our friends were organizing and ofcourse burst firecrackers. Anyway, I just had to take 1 item, but I felt a potluck was a good opportunity to make few more dishes and share with friends...afterall a food blogger needs taste testers ;-) 
I did not want to make just traditional Diwali sweets and wanted to try some fusion varieties and decided to make stuffed chocolates with Indian sweets as fillings. I wanted a good thick filling for the chocolates and Gajar ka Halwa was my instant choice. Afterall who does not love a good Indian Carrot Pudding.

As my main focus was on the chocolates I wanted to make a quick and instant Carrot Halwa and decided to put my pressure cooker to use and made use of sweetened condensed milk because I realized I had no sugar in the house after I finished laboriously grating 3 cups of carrots...sheesh! But it worked like a charm and tasted perfect with the creamy carrots infused with cardamom and saffron and the right balance of sweetness. 

Carrot Halwa  (Pressure cooker version using Sweetened Condensed Milk)

Recipe Source: Adapted from Edible Garden

Serves : 3 - 4 people

You’ll Need

Grated Carrots – 3 cups (packed)

Full Fat Milk – 1 ½ cups

Water – ½ cup

Sweetened Condensed Milk – 1/3 cup + 2 tblsp

Cardamom powder – ¼ tsp

Saffron strands soaked in milk – a pinch

For Garnish:

Pistachio/Broken Cashew Nuts/Slivered Almonds – 2 tblsp

Raisins – 1 tblsp

Ghee – 1 tblsp

Directions

1.  If using saffron strands, soak it in 1 tblsp milk before you start making the halwa.

2. Add the grated carrots, milk and water into a pressure cooker. Stir it well and put on the whistle and let it cook on high until you hear 2 -3 whistles. Then turn off the heat and allow the pressure go off by itself.

3. Open the lid and you’ll still see plenty of milk soaking up the carrots. Turn on the heat and cook again until the milk dries up and the carrots look grainy.

4. When the carrot mixture looks dry, add the condensed milk, saffron (with the milk it was soaked in) and cardamom powder and cook again until it reaches the consistency you prefer. (I wanted the halwa to be creamy yet dry so continued to cook until it reached a dry yet smooth texture)

5. In a separate pan, heat the ghee and fry the nuts until they brown slightly and fry the raisins until they bloom and add it to the carrot halwa. ( I added the ghee too into my halwa for more flavor)

Suggestions:

1. I grated my carrots very thinly, but if you like bigger pieces of grated carrots use the cheese grating portion of the grater (with bigger holes)

2. If you do not prefer to fry the nuts/raisins in ghee, use oil or butter instead.

3. Saffron adds a lot of flavor , but if you do not have it, don’t worry…your halwa will still taste nice :-) But its recommended.

The Gajar ka Halwa was amazingly good and we loved it. For lil’Appu I rolled it out into balls as he loves anything that’s in a laddoo shape and he ate 2 or 3 (which is a big deal for me).

And as for the chocolates this is what is coming up next, so stay tuned and keep reading…

-Manju