Soft mango fudge

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

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.