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Soft mango fudge
- Serves
4–6
- Difficulty
Easy
Published 2017
This fruity sweetmeat is a recreation of a very old recipe by a prominent Assamese housewife called Dhanada Kumari Saikia. This version, Aamor Haluwa, produces a wonderfully sweet and flavoursome fudge studded with crunchy nuts, which makes the ideal end to a spicy meal.
Ingredients
125 g 4¼ oz scant ¾ cup a good
Method
Put the sugar into a pan and add 300ml/½ pint/1¼ cups water. Place over a high heat and stir until the sugar has dissolved. Stir in the saffron and set aside.
In a heavy pan, melt the ghee or butter over a low heat, then add the semolina and cashew nuts. Cook for 5-6 minutes, stirring frequently.
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