Makhadi Halwa is an authentic sweet which basically originated from the Sub-continent and then it was also known in the eastern India. It is one of the purest forms of sweets with its unique and traditional taste. The taste of the special Makhadi Halwa is blissful and people of Pakistan is cherished around the country. You can also make it fresh at your home and enjoy with family, friends, relatives, and guests over a cup of tea. It is so soft that it just melts in your mouth in a few seconds. The Makhadi Halwa recipe has the pure and standard ingredients in a certain amount with the additional richness of milk and khoya which make it one of a kind. Pakistani cooking sites have also provided the Makhadi halwa recipe in Urdu. You can give it to your kids if they do not like drinking milk and it will provide them energy and nutrients. You can be wild in the variety of variations and you will definitely love the heavenly dessert and enjoy it. Moreover, if you want to send it as a gift to your friends and relatives you can place an online order at Pakistani Soghat and call at 0333-6362124 or have it delivered at your own doorstep in a day or two.
How to Make Makhadi Halwa at Home?
You need to try the delicious Makhadi Halwa at home. Although it will take some time to prepare but you will enjoy the final product. The Makhadi Halwa recipe is provided so you can easily make it fresh at your home. The ingredients which you will need are,
- Milk (3 cups)
- Semolina (1 ½ cups)
- Sugar (1 ½ cups)
- Khoya (according to taste)
- Pure desi ghee (1 cup)
- Water (1 cup)
- Lightly beaten eggs (2)
- Green cardamom powder (1 tsp.)
- Crushed almonds and pistachio (4 to 6 tbsp.)
In the beginning of the recipe mix semolina and milk and then set it aside for some time. In a non-stick pan add the semolina, milk and ghee and fry it on low heat. Cook these ingredients till the semolina changes to light brown color. The procedure will take around 15 to 20 minutes. Then put sugar in water and ghee in a pan and mix them completely so that there are no more granules of sugar crystals. When the sugar melts in ghee, add semolina and milk mixture and then add the eggs, and when these are mixed well take it off from the flame. The mixture will be thick, and now you can add khoya. Add about half the quantity of nuts in the mixture and mix them well so they are distributed well. Dish out the halwa in a flat tray and add the remaining nuts on the top as garnish. You can serve it warm and cool as desired. Cut out square or diamond shapes and then serve it to your family and guests. Enjoy the delicious Makhadi Halwa made freshly at home.