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Mango is a fruit that most of us love. Though I love it, because it heats up the body and I already have a hot body , try to avoid it. Last time when we went to Indian stores they were selling Mango boxes and did not give separate one’s. One box had almost 10 big mangoes. The delicious smell of mango invited me so much that I didn’t stop buying the box πŸ˜›

I am a devotee of Shirdi Sai Baba and I do vrat/fast on Thursday’s. I eat only fruits in the day and some food which is light for dinner. I am doing it for the past 2 years. The temple which we regularly visit here, they have Sai Baba pooja every Thursday evening. Last time when we went on a Thursday there was a potluck as well after the pooja. So this time I thought I would also get something for the potluck. Hindu’s believe Yellow color as the sacred color for Thursday. So wanted to make something which is yellow in color πŸ™‚

I had so many mangoes which are getting ripen, finally made Mango Halwa and Mango Kesari for the potluck πŸ™‚ It came out awesome. It always turns out good when we prepare it for God I guess πŸ™‚ Last time when I tried papaya halwa was a big disaster. So was a little scared. I followed Varehvah chef’s Mango Halwa recipe. To avoid Sugar I found Vidya’s recipe as well where she had used Jaggery instead of sugar. So this a fusion of both the recipes πŸ˜‰ I can really trust both of these people for recipe πŸ™‚



Mango Pulp : 2 cups

Jaggery : 1/3 cup

Clarified Butter/Ghee : 1/4 cup

Nuts and raisins : 1/2 cup mixed

Corn Starch : 1/2 cup

Water : 1/2 cup


  • Heat little ghee in a heavy bottomed pan, when hot add the nuts. When it changes color add raisins. When raisins pops up stop and keep aside.
  • Add the remaining ghee in the pan, pour the mango pulp and boil it for 5 mins.
  • Mean time combine corn starch and water and make a paste.
  • After 5 mins add this paste to the mango pulp and boil. Now it would start becoming thicker.
  • Keep stirring. After 10 to 15 mins, add the jaggery.
  • Mix well and keep stirring.
  • If needed add little ghee in between. The complete mango pulp would collate together. The full process takes around 40 mins.
  • Once it doesn’t stick to the pan, remove from heat. Put it in a tray and level it.
  • Let it cool for 2 hours. Now it becomes stiff. cut it to pieces and serve πŸ™‚

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