Mango Halva with a Hint of Saffron

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tbsp ghee or clarified butter
• 200g/7oz fine semolina
• 100g/3½oz sugar
• 2 fresh ripe mangoes, peeled, stone removed, flesh blended briefly to a coarse pulp
• 1 cardamom
• pinch saffron
• 110ml/3½fl oz water
• 1 tbsp clear honey
• 1 strawberry

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Warm the water in a small saucepan until hot but not boiling. Remove from heat, add the saffron and the cardamom, lightly crushed, and let steep for 5 minutes.

2. Melt the ghee in a heavy saucepan over medium heat. Add the semolina and stir for 3 to 4 minutes until golden and fragrant.

3. Add the sugar and the mango pulp to the semolina, stirring well to combine.

4. Pour in the saffron water, strained of any loose spice, and stir continuously over low heat for 5 minutes until thick and glossy and no longer runny.

5. Remove the cardamom pod and stir in the honey until fully combined.

6. Spoon the halva into a serving dish and smooth the top. Let it cool for a few minutes so it firms slightly.

7. Slice the strawberry thinly and arrange the slices on top of the halva as a garnish. Serve warm or at room temperature.