Makhandi Halwa Recipe
Semolina (1 cup)
Sugar (1 cup)
Cardamom powder (2-3 tbsp.)
Oil/ghee (1 cup)
Khoya or condensed milk (1 cup)
Milk (3 cup)
Almonds (3-4 tbsp. for garnishing)
Cashew (3.4 tbsp. for garnishing)
Pistachio (3-4 tbsp. for garnishing)
Take one cup of semolina and soak it in 3 cups of milk, it is optional you can also soak it in water if you don’t have milk. Leave it there for almost 2 hours, but it’s better if you leave it overnight.
Add oil to the pan and let it heat up for 2 minutes. Add soaked semolina and stir it well till it is finally light golden.
Keep stirring and adding oil, wait till it is light brown. Oil will come on the sides leaving perfectly thick consistency of semolina.
Add sugar and cardamom powder and mix it well, when sugar will turn light brown it will be caramelized and stick to the semolina.
Add condensed milk or khoya to enhance flavor.
Dish it out in a plate and garnish it with crushed cashew, pistachio and almonds.