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Mangayandi halwa | Mangayandi Aluva | Mango Seed Halawa

 Mangayandi halwa with step by step photos and video

Mangayandi halwa or mango seed halwa is a delicious Kerala sweet made with mango seeds and jaggery. Many of us throw the mango seeds without knowing about this delicious halwa. This is a typical home style preparation and it won't be available in any bakeries. I got this recipe from my mother. She prepares this halwa every year at least three to four times.

    What is Halwa ?

    Halwa denote a soft and chewy gel-like sweet candy of Indian origin. It has a unique structure and taste. In Kerala we call it aluva. A halwa is available in different flavors and colors. The most popular one is Kerala black halwa or halwa with jaggery. But you can see colorful sugar halwas also. Mangaji halwa and kozhikodan halwa are the two popular halwa brands of Kerala. 

    Can we buy mango seed halwa from shops?

    No, you can't. This is a secret recipe from my Mom. You can't taste it anywhere else in the world. Preparing mango seed halwa requires lots of time and patience. But trust me your hard work will not be wasted. 

    How to Store mango seeds?

    It is better to use fresh mango seeds for making halwa. It won't be possible for everyone, including me. So What I do is, after eating the mangoes, I wash the seeds in fresh water and then keep it in the freezer. I would like to recommend the use of  zip lock bags or regular plastic carry bags for storing. If prefer to use regular plastic carry bags, then keep it an air tight container before freezing.

    This is an important step because the mango seeds have a tendency to brown when stored at room temperature.  The processing of mango seeds is the only time consuming step in the halwa preparation. If we use browned mango seeds, then we have to wait for a longer time than usual. With properly stored mango seeds, it will take at least one week processing time, so you can gine how much time it will take. 

    How To Clean Mango seeds ???

    Cleaning mango seeds are not at all a problem. You can do it with a knife, scissor or using a mortar and pestle. But mango seeds are slippery, so using knife and scissors will be safe. I usually prefer to use a mortar and pestle. Cleaning the mango seeds is explained below with pictures. In this section I will explain the third method, i.e., with a mortar and pestle.

    1. Place the mango seeds in the mortar keeping the pointed edge upwards.

    2. Secure the mango seeds using your hands, i.e., by pressing towards the side of the mortar. Otherwise, it will slip while you break them. So hold tightly. 

    3. Now hit on the upper pointed edge of the mango seed carefully with some pressure. You have to repeat hitting for three to four times. Due to the pressure applied on the pointed edge, the mango seed will break open on the lower side.

    4. Now with your hands, you can easily pull the seed coat apart. Take the mango seed out. 

    5. There will be a thin layer of the mango seeds. Remove it also. 

    6. Now you will get white colored seed. This portion is used to make the mango seed halwa.

    How to Process the mango seeds?

    This is the most important step and time consuming part in the preparation of Kerala manayandi halwa. Even if we store the mango seeds properly, this process will take at least one week to complete. 
    It is necessary to process the seeds in order to remove the bitterness and stain. 
    1. In order to process the cleaned mango seeds, transfer them into a mixer jar. Pour one cup water.

    2. Grind. It will be difficult to grind till smooth. Make sure there is no unground pieces left in the paste. 

    3. Transfer into a large bowl. Try to use a large bowl, larger the bowl you choose, shorter the processing time.

    4. Fill the bowl with water.

    5. Cover and set aside.

    6. Next day, there will be two layers in the bowl. Upper liquid layer and lower solid layer which is the mango seed paste.

    7. Now you have to carefully discard the water without disturbing the lower solid layer. 

    8. This water will be milky and white. Discard it. 

    9. Again, fill the bowl with water. Repeat the process till you get a clear upper layer. 

    10. Slowly, the water will turn clearer and clearer.

    11. Finally, you will get a clear liquid layer within a week. I got this clear layer on the day 6. But this time period depends on the type of mango seeds. If used fresh or properly stored mango seeds, water will clear within a week otherwise it may take two weeks to one month.

    12. Discard water slowly and carefully.

    13. Reserve only the sediments. This portion will be used for making halwa.

    What are the ingredients of Mango seed halwa?

    Ingredient 1:- Mango seeds

    Mango seeds are the main ingredient of this dish. I took twelve mango seeds. Follow the above mentioned method to remove the seed coat. After removing the seed coat, it will weigh about 250 gm. All the other ingredients will be proportionate to this 250 gm mango seed. So do weigh the seeds before grinding.

    Ingredient 2 :- Rice flour

    Rice flour act as hardening agent in this recipe. Without rice flour, the halwa will be soft and slightly sticky. You won't be able to slice the halwa.  So add two to three tablespoons of finely roasted rice flour. 

    Ingredient 3 :- Jaggery

    Mango seed halwa is a type of black halwa in which jaggery is used as sweetener. For 250 gm mango seeds we need at least 500 gm jaggery. But we can't say the exact weight of mango seeds after processing. So use 400 to 450 gm first and then add more if necessary. 

    I recommend you to use Kerala black jaggery if possible. I know, black jaggery is not available outside Kerala. Use regular white jaggery with some caramelized sugar for color. 

    Ingredient 4 :- Coconut milk 

    Try to select matured coconut for halwa making. I took one medium coconut and took 7 cups of coconut milk from the coconut. 

    Ingredient 5:- Ghee

    Ghee is only for flavor. But if the coconut is a well matured one, use only one or two tablespoons of ghee at the end.  Oil will ooze out from the coconut milk while cooking, it won't be necessary to use too much the ghee. But you can add, if the halwa stick to the pan.

    Ingredient 6 :- Cardamom 

    Cardamom powder is used as the flavoring agent. Freshly ground cardamom powder is recommended.

    Things to remember

    • Do store and process the mango seeds properly.
    • Change water regularly. 
    • Use a thick bottomed and wide mouthed pan to make the halwa.
    • Continuous stirring and scraping the sides is required to avoid lumps formation and burning.
    • Do not reduce the amount of coconut milk.
    • Try to choose mature and fresh coconut only.

    Mangayandi halwa | How to prepare Mangayandi halwa | Mango Seed Halwa Recipe 


    • 12 mango seeds
    • 400 to 500 gm Kerala black jaggery (or white jaggery + 1/4 cup sugar caramelized)
    • 7 cups of coconut milk
    • 2 tbsp rice flour
    • 1/2 cup ghee
    • 1 teaspoon cardamom powder
    • 3/4 cup water

    How To Make Mango Seed Halwa

    Mango Seed Halwa with step by step pictures

    After removing the seed coat, we got 250 gm mango seeds. This will vary depending on the variety of mango you choose. So weigh the mango seeds after discarding its seed coat. Today, the measurement will be given for 250 gm mango seeds (before processing). 

    1. Transfer the processed mango seed paste into a thick bottomed wide - mouthed pan, preferably an uruli.

    2. Take two tablespoons of smoothly ground roasted rice flour in a small bowl. Note: You can make halwa without rice flour also. Rice flour is used to harden the halwa.

    3. Pour one cup of coconut milk. Whisk well.

    4. Add into the uruli.

    5. Next pour remaining six ups of coconut milk.

    6. Take powdered jaggery in a saucepan. Pour 3/4 cups water. Melt over high flame with intermitted stirring.

    7. When come to a rolling boil, reduce the flame and wait till the jaggery melt fully.

    8. Add into the urili through a strainer. There will be impurities in the jaggery, so remember strain.

    9. Keep the uruli over high flame and keep on stirring. Otherwise, the dry ingredients will settle down at the bottom. Do remember to scrape the sides also.

    10. Stir and cook over high flame till the mixture thickens and start to bubble. Add cardamom powder and cook again.

    11. Add 1/4 cups of ghee and keep stirring. Use remaining portion of ghee if necessary, otherwise avoid it. 

    12. Gradually, the entire mixture will start to thicken. The mixture will attain a brown color at this stage. Now add chopped cashews and mix well.

    13. Finally, the mixture will thicken completely. It will be difficult for your stir. 

    14. Meanwhile, apply 1/2 teaspoon ghee and one or two drops of oil on a plate or a baking tray.

    15. Place a parchment paper. 

    16. Slowly, oil will start to ooze out from the halwa. Immediately switch off the flame. Overcooking will make the halwa rubbery.

    17. Transfer immediately into the greased baking tray or a plate.

    18. Level its top with a flat spatula and garnish with dry fruits.

    19. Cover with a clean dry cloth or a sieve. 

    20. Wait till the halwa come to room temperature. Demould and cut into desired shape and serve.

    21. Enjoy.

    Happy cooking

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