I had to make this mango sooji halwa or I wouldn’t have lived to see today. My mango-crazy husband almost gnawed through my brains to make Mango Mousse cake again (For heaven’s sake! I just cleaned the container a couple of days ago!)

Mango Sooji Halwa

 Then again, who wouldn’t love mangoes if they looked like this?!

Mango Kesaribath

Mango Sooji Halwa in plain English is a mango flavored cream of wheat pudding that comes together in 20 min. The aliases in the title are the same word written in languages that Nachiket and I grew up speaking. Any food called by the name your mom used to call it instantly makes it comfort food; wouldn’t you agree?

Mango Sooji Halwa

 Kesaribath, a smooth and light pudding that a large number of people in India have as a part of their breakfast. As a matter of fact restaurants serve this sweet cream of wheat dish with a savory cream dish called Khara bhaat (you can find the recipe here). When flavoured with rich mango pulp, the recipe elevates itself to beyond delicious! A MUST try before the bounty of mangoes fades away as quickly as the Spring in Texas, here is the recipe for

Mango Sooji Halwa

PS: Skip the milk, use only water and replace ghee with vegetable oil for a vegan version.

Mango Sooji Halwa


Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes



  • 1/4 cup Sooji (Rawa or cream of wheat)
  • 1/4 cup Sugar
  • 1/3 cup Water
  • 1/2 cup Milk
  • 1/4 cup Mango pulp
  • Few strands of Saffron
  • Seeds of 2 Green Cardamoms, powdered
  • 8-10 Cashews split into pieces
  • Few raisins
  • 2-3 tbsp Ghee (clarified butter)


  1. Heat 1 tbsp ghee in a pan and add the split cashews in.
  2. Fry until they turn light golden in color. Drain and set aside.
  3. Add raisins into the same pan and fry them until they bloat and start looking like the grapes they were made from :P Drain & set aside.
  4. Add water and sugar into the pan and let it reach a boil.
  5. Meanwhile, dry roast the sooji (cream of wheat) in another pan. Continue the process until a light fragrance of the sooji fills the air (about 3 min). We do not want the sooji to turn brown or even a deep golden.
  6. Add the saffron, milk and cardamom into the water.
  7. Once the mixture begins to boil, add the sooji in a steady stream from above the pan. Stir continuously while doing so to prevent the clumping up of sooji.
  8. Cook for 2-4 min until the sooji absorbs all the liquid.
  9. Add the mango pulp in and mix well. Add in the cashews and raisins and the remaining ghee. Mix and cook until the halwa turns shiny.
  10. Turn the heat off. Cover and let it rest for about 5 min. Serve warm.

My Take:

Warm the halwa up on a stovetop or microwave before serving as the halwa tends to stiffen with time.

If you do not like mango, you could add pureed banana. That tastes great too.

Yummily Yours'


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  1. The mango-suji halwa is so tempting. I have to make this soon! Love your photos. 🙂

  2. I liked the fact that this halwa takes only 20 minutes to prepare. I have to try this.

  3. Hi Parsh,
    Came across your blog through ED …very nice blog and very impressive pictures.
    I tried this mango halwa today , it turned out awesome .. Thanks for detailed recipe 🙂

  4. Hi Prash- came across your blog from CAL Page…Love this recipe of Kesari Bhat !! and many other from your blog especially the zucchini hash browns 🙂 I tried them yesterday and were wiped off as soon as they came out of oven 🙂

    • I am glad you liked the hashbrowns 🙂 Thank you for your feedback Soumiya. Please do let me know how you like other recipes you try too 🙂

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