“Ambeche Duddali (Mango Custard Halwa)” … A simple dessert prepared using fresh mango puree with custard powder, milk, sugar etc. similar in our lines to duddali ... a little bit tedious but nevertheless tastes awesome served cold cut into pieces ... Yummilicious …
** I would rather call this an accidental recipe as I started to do vanilla custard for preparation of fruit salad but ended up doing halwa. Some discoveries are disastrous while some we end up without even realizing the outcome. This is one such recipe where in I have not exactly measured the contents, so will share approximately, nevertheless the recipe is perfect and you will not go wrong, the timings needed to stir consistency to halwa texture may be the only one which I cannot exactly pin point on as I did not check. But I am sure that is not an issue cause I will explain in such a way as it will not go wrong.
** This recipe is similar to our Duddali but here I have used custard powder and corn flour in place of Kuve peeta which many refer to as arrowroot though they are not the same. Soon I will prepare and post the one with the same too. But custard powder is one that is easily accessible to all while that is not the case with kuve peeta, I myself have just about ¼ kg stored in my fridge after which I doubt if I will have access as it needs to be brought from Mangalore and I hardly go to my home town now, also God knows when the pandemic will end. So, it is always good to prepare dishes with what is available easily in nearby stores.
** Here is my very own recipe for “Ambeche Duddali (Mango Custard Halwa)” … a delicious halwa prepared with ripe alphonso/ aapus mango my style … I have named it duddali coz. it got the texture, consistency and overall appearance of the same and while most of the recipes I came across had not used milk, I have as we do for the preparation of duddali .....
** Ingredients :
Full fat Milk/ Doodha : ½ liter
Aapus Ambo/ Alphonso Mango (Ripe) : 2 large sized.
Sugar/ Sakkara/ Shakkar : 2 cups (Approx)
Vanilla Custard Powder : 4 tblsp
Corn flour : 2 tbsp
Ghee/ Toop : 1 tblsp.
** Peel the outer skin of mangoes and squeeze out the fleshy portion as much as possible. Put it in blender and grind to a smooth paste. Remove and keep it aside ready. If you are using alphonso mango there is no need to sieve it as it does not have fibrous texture, but if using other mango and there are fibers in it, then sieve it through a sieve to get a evenly blended paste or else it will not turn out good.
** Bring the full fat milk to a full rolling boil in a kadai or pan, lower the heat and let simmer for 7-8 minutes, keep stirring so that the cream does not get formed on top. Now add in the sugar and keep stirring till it has well mixed in. Let the milk simmer, meanwhile take a little bit of the ghee and apply it on to a small tray from within all sides and keep it aside ready. Keep the remaining ghee aside to be added to the halwa later on.
** In a small bowl add in the custard powder with about ½ cup of cold water and mix well until there are no lumps, add this to the simmering milk, and immediately start stirring till it thickens. It will get thickened fast so do not raise the heat and keep stirring to avoid lumps. Now immediately add in the ground mango paste and mix well, now comes in the tedious part of stirring which will take a good time and which I forgot to check.
** Note : Before addition of mango paste, milk should have thickened well with addition of custard powder. The testing method is it becomes difficult to stir once cooked. If you find that the milk has not thickened well, you need to add a little bit more of custard powder. Do not add directly as custard powder should always be added into cold water, mixed well and then added on. So just add on 1 tblsp more of the same mixed in water.
** To get perfect textured duddali you have to cook on low to medium heat while you keep stirring as it thickens. If you raise heat, the sides will cook faster and are thickened while the center portion will be soft and result will not be even. When the mixture gets thickened well, turn the heat low, and in another bowl add in the corn flour with some cold water, mix well, see to it that there are no lumps, now add this to the simmering mixture and mix well.
** Continue stirring the mixture until you see a glaze/ a mirror like effect on top, similar to duddali and the mixture too will start leaving sides. Remove from heat, pour it into the prepared greased tray. Apply a little bit of ghee to the back of a tumbler and with the help of the greased side pat the mixture on the tray to get an evenly spread halwa. Spread evenly when the duddali/ halwa is hot itself otherwise it will not be possible, let cool, keep it in fridge.
** “Ambeche Duddali (Mango Custard Halwa)” is done are ready to be served once it has well cooled down. Remove and cut it into desired sized pieces and serve. You can also offer this to God as Naivedyam and thereby distribute amongst family and friends. It’s the season of mangoes and there are plenty of Alphonso mangoes available which are the sweetest and tastiest mangoes that gives good results when prepared into any dishes.
** Note : You can increase or decrease the amount of sugar depending upon the sweetness of the mango or individual taste. In my home we like dessert neither too sweet nor less sweetened so I add accordingly. Again, if using Alphonso mango there is absolutely no need to add in any color as the natural color looks brilliant, but if using any other and if you prefer only then you may add in the same.
** Addition of cardamom powder is a matter of choice, I have not added as it already had custard flavor, but if using non flavored custard powder then you can add cardamom powder for flavor. You can also add some chopped dry fruits like cashew nuts or almonds toward the end when the duddali/ halwa is almost done, mix well and then pour it into the tray, you can also top the duddali with the same and pat it within, these are all individual choices.
** I am sharing common links below of both “Duddali and Halwa” you may browse through the same, to understand the cooking and other methods as they include step by step pictures of preparation of duddali, which is the same method I have followed here …
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