Soft mango fudge

Name: Soft mango fudge
Yield: Serves 4–6
Cuisine: India
Ingredients: 115 g/4 oz/½ cup ghee or unsalted butter; a good pinch of saffron threads, pounded; 115 g/4 oz/½ cup ground almonds; 22.5 ml/1½ tbsp shelled pistachio nuts, lightly roasted and crushed; 50 g/2 oz/½ cup raw cashew nuts, chopped; 125 g/4¼ oz/scant ¾ cup caster (superfine) sugar; 115 g/4 oz/⅔ cup semolina; 30 ml/2 tbsp rose water; 300 ml/½ pint/1¼ cups sweetened mango purée or 2 x 400 g/14 oz cans of sliced mango, drained and puréed

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

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 caster (superfine) sugar
a good

Asia
India
Northeast India
Dessert
Vegetarian
Gluten-free

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.