Garnishing:

Dry grapes(raisins)
Cashew nuts chopped
Almonds chopped
Ghee 1/2 cup.

In a frying pan heat ghee. Fry the above items in it. Set them aside.

Method:

Make a thick mango juice using only the fleshy pulp. (One can use even frozen pulp from commercial store….for those who in Australia, U.S and U.K)

In a wide deep bottomed, non-stick pan…heat ghee. Add half bowl of sugar to it. Add water till the sugar’s level. ,Maybe usually 1/2 cup.

Make a thick pearly consistency sugar syrup. Add powdered cardamom.

To this sugar syrup add thick Mango juice.

Using a blunt wooden spatula…..constantly stir the halwa. One should maintain the stove in low to medium flame only. Never cover it.

Never attempt to add milk….as usually done for regular halwa.

Stirring may take long time. Maybe even 30-45 minutes. One can add in between ghee when ever needed….an experienced cook always knows when to add ghee in between.

Once halwa consistency is achieved add the fried garnishing items.

In a tray smear ghee….and pour the thick halwa over it. Make uniform spread….using a spoon. Let it cool.

One can make deep cuts of desired shape….using, ghee smeared knife. Or can be served as such.