Amba Wadi | Mango Fudge

In late 1980's Appa used to frequent Pune a lot to conduct training programs and during those visits he came across Chitale Bandhu's, the famous sweet and savouries shop in Pune. It was there that he tasted the famous Chitale Bandhu Amba Wadi and fell in love with it. From then on, each Pune visit, he used to buy packs of this delicious Golden Yellow squares of pure delight along with the savoury Bhakarvadi! Even before the shop was open, there used to be a long queue in front of the shop situated at Swar Gate and despite being early, there would be no guarantee you would get your pick as these used to move from the shelves like hot cakes!

Amma after tasting Amba Wadi set out to recreate it and after three attempts perfected the proportion and ingredients that went to make the perfect Amba Wadi which Appa loves and so no more Chitale Bandhus....its always Meena's since nearly 2 decades! 

This is a must once during the mango season. Amma usually makes a small batch and we all relish it in smaller quantities...but we do relish! Simply yum!

We relished this wonderful delight, with controlled portions today! Simply love this wonderful sweet! Amma really hit a jackpot with this as she has perfected the wonderful Amba Wadi. Following her guidance, this time I made this and am very delighted at the results! Appa loves it...Amma glad I could do it on my own....me HAPPY that can make my favourite Amba Wadi anytime!

INGREDIENTS

2 cups Thick Alphonso Mango Pulp

1 cup Sugar
1/4 cup Powdered Sugar

1 tsp Homemade Ghee | Clarified Butter

A pinch Elaichi | Cardamom Powder

METHOD

• Beat mango pulp to a get a smooth textured puree in a blender.
• In a thick bottomed pan, transfer the mango puree and let it cook on medium flame.Stir continuously. When it starts to bubble, reduce the flame to simmer.
• Once the mango pulp had reduced to half, add the sugar and mix till the sugar melts and the mango pulp gathers to form a ball like consistency. At this stage switch off the flame.
• Combine the powdered sugar and cardamom powder well.
• Transfer to the greased plate and press down to get a smooth surface with a small katori|bowl.
• Cut to desired shapes - square|diamond - and let it cool.
• Once cool, cut the Amba Wadi and store them in air tight container in a cool place.

Note:
a. We have used home made freshly squeezed Alphonso Mango pulp. We have squeezed it in the traditional method with our hands and not blended it!

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.