MANGO RAVA HALBAI
Ingredients
- 1 cup Upma Rava /Normal Sooji /semolina
- 1/2 cup coconut, ( grated )
- 1/2 cup Jaggery, ( approx depends on mango sweetness )
- 1 - 2 nos Ripe mango
- or
- 1 - 1.5 cups mango puree
- 2 - 3 nos Elaichi
- 2 - 3 tblspns Ghee
- a pinch Salt
- 2 cups Water, ( including water used for grinding )
- Cashew nuts, for garnishing
Instructions
- Dry roast rava on medium flame till its aromatic .
- Peel and dice mangoes .
- In a mixer grind coconut ,mango, jaggery and cardamom to a very fine paste by adding little water.
- Add this paste to the roasted rava . Add water ( remaining quantity from 2 cups after using for grinding ), a pinch of salt and mix everything well . Keep the mix aside for 10-15 mins .
- Later , transfer the batter to a nonstick kadai / heavy bottom kadai. Keep on low-medium flame and stir the mixture continuously ensuring that no lumps are formed.
- After 3-4 minutes you will see that the mix is staring to thicken . At this stage add ghee.
- Continue stirring the mixture till it forms a mass of ball and starts leaving the sides of .This will take about 10-15 mins.
- Grease a plate with ghee and transfer the mass to the plate .Spread the mixture evenly using a spatula and smoothen the surface.
- Once warm,cut into desired shape
- Serve Mango rava halbai warm /cold.Can be stored for 4-5 days if refrigerated.
Notes
- Before taking it off the pan, do a test.Take a tsp of mix and spread it on a greased plate. It should be able to come off without sticking .Then its done. or
- You can also test it this way: if you touch a tsp of mix with wet hands, it should not stick. Then its done.
- You can replace mango with any other fruit too . if you want can increase fruit quantity .
- Rava : water proportion is 1: 2 .