Vegan Mango Halwa

A delicious vegan take on a beloved Indian dessert made with sooji or cream of wheat.

Vegan Mango Halwa

Ingredients 

• ▢1 cup sooji (rava or cream of wheat or farina)
• ▢½- ¾ cup sugar (how much you add depends a lot on how sweet the mango pulp is. Add a little at a time and don't worry if you have to add it at the end...it mixes up fast)
• ▢1 ½ cups mango pulp (use Alphonso pulp if possible because it has the best, richest flavor)
• ▢2 cups vanilla soymilk (almond milk or oat milk would also be great here)
• ▢1 tsp ground cardamom
• ▢1 tsp pure vanilla extract
• ▢¼ cup raw cashews , chopped into large pieces
• ▢¼ cup golden raisins (optional)
• ▢1 tbsp vegetable oil

Instructions

• Heat a wide skillet. Add the rava and roast, stirring constantly, over medium heat until the rava turns a couple of shades darker. Remove to a plate and set aside.
• In the same skillet, heat the oil. Add the cashews and the raisins, if using, and saute until they turn just lightly golden.
• Add the soymilk and mango pulp and ½ cup of sugar. Stir and allow the mixture to come to a boil. Check for sweetness and add more sugar if needed.
• Turn down the heat to low and add the vanilla and then the roasted rava. Using a whisk or a ladle, stir quickly to mix with the liquid. You need to work fast to ensure your halwa is not lumpy and that the rava and the soymilk-mango pulp mixture is smoothly integrated.
• Turn off the heat when the halwa has a creamy consistency. It will continue to thicken as it stands, so don't wait until it's too dry. Serve hot or cold or at room temperature.

https://holycowvegan.net/mango-halwa/