MANGO RAVA HALBAI
Upma Rava /Normal Sooji /semolina
( grated )
( approx depends on mango sweetness )
1 – 2
1 – 1.5
2 – 3
2 – 3
( including water used for grinding )
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.
Before taking it off the pan, do a test.Take a tsp of mix and spread it on a greased plate. It should be able to come off without sticking .Then its done. or
You can also test it this way: if you touch a tsp of mix with wet hands, it should not stick. Then its done.
You can replace mango with any other fruit too . if you want can increase fruit quantity .
Rava : water proportion is 1: 2 .
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