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Soft mango fudge
- Serves
4–6
- Difficulty
Easy
Published 2017
This fruity sweetmeat is a recreation of a very old recipe by a prominent Assamese housewife called Dhanada Kumari Saikia. This version, Aamor Haluwa, produces a wonderfully sweet and flavoursome fudge studded with crunchy nuts, which makes the ideal end to a spicy meal.
Ingredients
125 g 4¼ oz scant ¾ cup a good
Method
Put the sugar into a pan and add 300ml/½ pint/1¼ cups water. Place over a high heat and stir until the sugar has dissolved. Stir in the saffron and set aside.
In a heavy pan, melt the ghee or butter over a low heat, then add the semolina and cashew nuts. Cook for 5-6 minutes, stirring frequently.
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Hi George - it looks like the placement of the image of the pistachios is misleading. They are the last ingredient listed and are simply sprinkled on top. We will update the recipe so that the image of the pistachios appears later on in the method to avoid this confusion.