Soft mango fudge from The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India by Mridula Baljekar

Name: Soft mango fudge from The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India by Mridula Baljekar
Ingredients: 22 1/2 ml/1½ tbsp shelled pistachio nuts, lightly roasted and crushed; 30 ml/2 tbsp rose water; 300 ml/½ pint/1¼ cups sweetened mango purée or 2 x 400 g/14 oz cans of sliced mango, drained and puréed; 115 g/4 oz/½ cup ground almonds; 50 g/2 oz/½ cup raw cashew nuts, chopped; 115 g/4 oz/⅔ cup semolina; 115 g/4 oz/½ cup ghee or unsalted butter; a good pinch of saffron threads, pounded; 125 g/4¼ oz/scant ¾ cup caster (superfine) sugar

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This fruity sweetmeat is a recreation of a very old recipe by a prominent Assamese housewife called Dhanada Kumari Saikia. This version, Aamor Haluwa, produces

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Ingredients

22 1/2 ml/1½ tbsp shelled pistachio nuts, lightly roasted and crushed
30 ml/2 tbsp rose water
300 ml/½ pint/1¼ cups sweetened mango purée or 2 x 400 g/14 oz cans of sliced mango, drained and puréed
115 g/4 oz/½ cup ground almonds
50 g/2 oz/½ cup raw cashew nuts, chopped
115 g/4 oz/⅔ cup semolina
115 g/4 oz/½ cup ghee or unsalted butter
a good pinch of saffron threads, pounded
125 g/4¼ oz/scant ¾ cup caster (superfine) sugar