Name: Mango Rava Halbai recipe by Smitha Kalluraya at BetterButter
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 10
Ingredients: Upma Rava / Sooji / normal semolina :1 cup; Coconut - 1/2 cup ( grated ); Jaggery :approx 1/2 cup ( depends on mango sweetness ); Ripe Mango - 1 - 2 nos or 1 - 1.5 cup puree; Elaichi : 2 -3 nos; Ghee : 2 -3 tblspn; Salt - a Pinch; Water - 2 cups ( including water used for grinding ); Cashew nuts for garnishing

Ingredients Serving: 10

Upma Rava / Sooji / normal semolina :1 cup
Coconut - 1/2 cup ( grated )
Jaggery :approx 1/2 cup ( depends on mango sweetness )
Ripe Mango - 1 - 2 nos or 1 - 1.5 cup puree
Elaichi : 2 -3 nos
Ghee : 2 -3 tblspn
Salt - a Pinch
Water - 2 cups ( 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.

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