Mango halwa using corn flour recipe with easy video and step by step instructions for your easy understanding.
Today let’s learn the mango halwa by using corn flour with the video and step-by-step instructions. I already have a mango halwa in this blog which is prepared traditionally in Tamil Nadu. But this is made by adding the corn flour paste. Since we add the corn flour paste to this halwa, the texture becomes very glossy and looks just like the halwa which is sold in the sweet shops.
This mango halwa can be easily stored outside for two days and when kept in refrigerator it can be stored for more than a week. But it always tastes great when finished at the earliest. Also it can be taken either hot or cold. And either way it tastes great.
If you like recipes using mango you can check some of my mango recipes like mango lemonade, traditional mango halwa, mango jam, mango rasam, mango ice cream, mango lassi, mango kesari, mango kalakand, mango muffins, mango oats smoothie, mango raitha, mango kheer.
If you like halwa recipes you can check out some of the video recipes in this blog Apple Halwa, badam halwa, milk halwa, Chana Dal halwa, white pumpkin halwa, carrot halwa and beetroot halwa.
Video recipe of mango halwa using corn flour
Printable recipe of mango halwa using corn flour
- Mango pulp - 2 cups
- Corn flour - 3 tablespoon
- Water - little to mix the corn flour
- sugar - 1 Cup
- Nuts - 1/2 cup cashews, almonds, hazelnuts
- Cardamom powder - little optional
- Ghee - 5 tablespoon
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In the heavy bag and the mango pulp and allow it to cook for around 10 to 12 minutes in low flame. If you find any mango pieces Smash It gently.
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In a bowl add 3 tbsp of corn flour and add a little water to form the corn paste. Add this corn paste to the mango pulp. Start mixing it immediately after adding the corn flour paste. Also keep in mind while adding the corn flour paste you should keep the flame low. Else the corn flour becomes in to lumps and the thickens quickly.
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Now add the sugar and cook till the sugar dissolves completely. Since I have taken Sweet Mango pulp I used only one cup of sugar. So you can adjust the sugar level according to your taste or according to your mangoes.
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Now add the ghee 1 tablespoon at a time and start mixing it. Keep adding the remaining ghee in equal intervals of time like 5 minutes to 6 minutes until you finish all the ghee. Keep stirring the halwa. After around 20 to 25 minutes, all the added ghee starts to ooze out from the mango pulp.
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This is the time you should add the cardamom powder and the nuts. ( Here I didn't add the cardamom powder. ) if you like to eat your mango halwa hot, switch off your stove and serve the mango halwa hot.
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If you want your mango halwa to cool down and eat then switch off the stove and grease a plate with the little oil and transfer your mango halwa to the greased plate.
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Just level up your halwa and allow to cool down for two to three hours or cool it down completely. Once it is completely cool down you can make slices of your halwa and serve it.
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Yummy, tasty and the glassy mango Halwa by using corn flour is ready.
- As mentioned previously since my mangoes are sweet mangoes I have added one cup of sugar for 2 cups of mango pulp. So you can adjust the sugar level according to your taste.
- Instead of corn flour if you want to add the wheat flour you can add it up. But the texture will not be glossy and it becomes a grainy texture and it also tastes really good.
Step by step instructions of mango halwa using corn flour recipe
Ingredients
- Mango pulp – 2 cups
- Corn flour – 3 tablespoon
- Water – little ( to mix the corn flour )
- sugar – 1 Cup
- Nuts – 1/2 cup (cashews, almonds, hazelnuts)
- Cardamom powder – little (optional)
- Ghee – 5 tablespoon
Method for preparing mango halwa using corn flour
1. In the heavy bottom vessel and the mango pulp and allow it to cook for around 10 to 12 minutes in low flame. If you find any mango pieces Smash It gently.
2. In a bowl add 3 tbsp of corn flour and add a little water to form the corn paste. Add this corn paste to the mango pulp. Start mixing it immediately after adding the corn flour paste. Also keep in mind while adding the corn flour paste you should keep the flame low. Else the corn flour becomes in to lumps and the thickens quickly.
3. Now add the sugar and cook till the sugar dissolves completely. Since I have taken Sweet Mango pulp I used only one cup of sugar. So you can adjust the sugar level according to your taste or according to your mangoes.
4. Now add the ghee 1 tablespoon at a time and start mixing it. Keep adding the remaining ghee in equal intervals of time like 5 minutes to 6 minutes until you finish all the ghee. Keep stirring the halwa. After around 20 to 25 minutes, all the added ghee starts to ooze out from the mango pulp.
5. This is the time you should add the cardamom powder and the nuts. ( Here I didn’t add the cardamom powder. ) if you like to eat your mango halwa hot, switch off your stove and serve the mango halwa hot.
6. If you want your mango halwa to cool down and eat then switch off the stove and grease a plate with the little oil and transfer your mango halwa to the greased plate.
7. Just level up your halwa and allow to cool down for two to three hours or cool it down completely.
8. Once it is completely cool down you can make slices of your halwa and serve it.
9. Yummy, tasty and the glassy mango Halwa by using corn flour is ready.
Serve the Yummy Mango Halwa using corn flour.
Notes
- As mentioned previously since my mangoes are sweet mangoes I have added one cup of sugar for 2 cups of mango pulp. So you can adjust the sugar level according to your taste.
- Instead of corn flour if you want to add the wheat flour you can add it up. But the texture will not be glossy and it becomes a grainy texture and it also tastes really good.
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