Makhandi Halwa Recipe
Makhandi Halwa is a popular South Asian dessert. The exact history of Makhandi Halwa is unknown, but it is thought to have been developed during the Mughal era. During this time, there was a great deal of cultural exchange between India and Persia, and it is likely that Makhandi Halwa is a fusion of Indian and Persian desserts.
Makhandi Halwa Recipe
Course: Snacks, DessertCuisine: Pakistani, IndianDifficulty: Medium4-6
servings10
minutes15
minutes395
kcalMakhani Halwa is a rich and creamy dessert made with semolina, milk, sugar, and ghee. It is typically made during the winter months and is a popular dessert to serve during festivals and celebrations.
Ingredients
Semolina (1 cup)
Sugar (1 cup)
Cardamom powder (2-3 tbsp.)
Oil/ghee (1 cup)
Khoya or condensed milk (1 cup)
Milk (3 cup)
Water (optional)
Almonds (3-4 tbsp. for garnishing)
Cashew (3.4 tbsp. for garnishing)
Pistachio (3-4 tbsp. for garnishing)
Directions
- Soak Semolina:
- Take one cup of semolina and soak it in 3 cups of milk (or water, if preferred). It’s recommended to leave it for at least 2 hours, but overnight soaking is even better.
- Heat Oil:
- Add oil to a pan and let it heat up for about 2 minutes.
- Cook Semolina:
- Add the soaked semolina to the heated oil and stir well. Continue stirring until it turns a light golden color.
- Continue Cooking:
- Keep stirring and gradually add more oil. Wait until the semolina turns light brown. You’ll notice the oil coming to the sides, resulting in a perfectly thick consistency.
- Add Sugar and Cardamom:
- Add sugar and cardamom powder to the semolina mixture. Mix it thoroughly. As the sugar caramelizes, it will adhere to the semolina.
- Enhance Flavor (Optional):
- To further enhance the flavor, you can add condensed milk or khoya at this stage.
- Dish Out and Garnish:
- Transfer the prepared halwa onto a plate. Garnish it generously with crushed cashews, pistachios, and almonds.
- Serve Warm:
- Serve the Semolina Halwa while it’s warm and relish the delightful blend of flavors and textures.
