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recipe for cooking delicious mango halva with Iranian saffron

Mango is one of the fruits that has numerous properties and because of its sweetness, they make delicious desserts from it. One of these desserts, which is typical of Iranian families, is halva, which we want to mix mango and halva together. Aromatic called mango halva with Iranian saffron is a delicious Iranian halva that is cooked as follows. Follow the continuation of this cooking article in the cooking section of rowhanisaffron.

ingredients :

  • Flour = 1/2 cup
  • Semolina flour = 1/2 cup
  • Sugar = 1/5 cup
  • Pureed mango = 1 cup
  • Oil and butter in total = 50 grams
  • Milk = 2/3 cup
  • Powdered cardamom = 1/2 teaspoon
  • Saffron mixed with hot water = as needed
  • Almond slices = to decorate

Instruction :

To start, we need to sift the flour. Mix white flour and semolina flour together and sift. Sift the sifted flour into a suitable pan with a gentle heat and patiently fry it until the flour is raw and the color of the flour reaches a cream color close to golden.
You have to stir the flour constantly so that it does not burn and does not settle. If semolina flour is not available, you can replace it with the same white flour, but the crispness of this halva is from semolina flour.
After the halva reaches the right color, we should add the oil and butter, which are 50 grams on top of each other, to the flour, and with a little more heat, fry the oil with flour for 1 minute. We use oil for the smoothness of the halva and butter for the pleasant aroma and taste of the halva. When the flour and oil are being roasted, part of the color of the halva also changes during the same roasting.
Then we puree the mango and pass it through a strainer so that there are no seeds in it. Mix the sugar with the mango and add this mixture to the flour and stir until the ingredients are homogeneous.
Heat the milk and brew it with some saffron and mix it with cardamom and add it to the halva and stir these ingredients on a medium heat until they thicken and the so-called halva is collected and the juice is taken.

The prepared halva is separated from the dish. If you want to put the halva in the funnel, you have to take it a little waterier and looser. You can also decorate the halva in a mold by greasing the inside of the mold. Press a little of the halva firmly into it and put it in the freezer for half an hour. Then decorate it with pistachio slices or truffles.