GOAN MANGO HAALVO BY SANDHYA KINI MAYENKAR

GOAN MANGO HAALVO

INGREDIENTS:

10-12 mangoes- not too sweet not to sour 
About 600 gms sugar
10-12 Few cloves,
half teaspoon nutmeg jaiphal powder or elachi powder to taste

METHOD:

extract the pulp of the mangoes and discard the seed. Grind the pulp to a smooth paste by adding no or minimum amount of water to grind maybe 1-2 spoons. 
Measure the amount of pulp u have ready. Suppose u have 3 glasses u take the same amount of sugar or even less.. i take in the propostion of 3:2 as we love the halvo a bit sour n not too sweet.
Pour the pulp, cloves and the sugar together in a thick bottom kadai. And on medium flame keep stirring.. the first the consistency will be very thin and watery as the sugar has melted in the pulp.and it will start bubbling.be careful as it may spill out on ur hand and face. . but as u keep on stirring it for nearly ½ hr.. it starts to thicken to a jam consistency.. and it leaves the sides of the pan. Test the jam by dropping it on a cold plate. If it is running it needs some more of cooking time. If it remains and stiffens then it is almost ready..lastly add the elachi or nutmeg powder. Let it cool fully before u jar it. Remains for a whole year if made and stored properly in the fridge. 


Tastes yummy it eat like a haalvo or use as jam on bread chapatti, over icecreams,bake it in cakes, in shakes for instant mango shakes