Makhandi Halwa

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

Recipe by Saqib JavedCourse: Snacks, DessertCuisine: Pakistani, IndianDifficulty: Medium


Prep time


Cooking time





Makhani 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.


  • 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)


  • 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.
    Makhandi Halwa
  • 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.

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