Makhandi Halwa Recipe: If you are a bit bored of making the same old semolina or carrot halwa every time, then now is the time to try something new. Makhandi Halwa is a desi sweet which is known to very few people, but whoever eats it once becomes its fan. Its taste is as deep and rich as the sweet shop’s halwa and the most special thing is its granular texture which gives a different pleasure in every bite. This halwa is made on special occasions in some areas of North India and Pakistan. Its specialty is that instead of frying the semolina directly in ghee, it is first soaked in milk and then the sugar is melted and turned golden.
This method makes it different from the common halwa, if you want to make something at home which is special in appearance and memorable in taste too, then Makhandi Halwa is the perfect option. Let us know the easy and native way to make it.
What is Makhandi Halwa and why is it special?
The real fun of Makhandi Halwa lies in its texture and flavour. While the common halwa is soft and smooth, this halwa is slightly grainy and gives a slightly crunchy feel. In this, sugar is first melted and turned golden, which gives it a light caramel like taste. This is the reason why its color also looks a bit dark and royal.
Ingredients required for making halwa
-1 cup semolina
-2 cups milk
-1 cup sugar
-1 cup desi ghee
-Half teaspoon cardamom powder
-Cashews, almonds, pistachios (chopped)
How to make step by step
1. Soaking Semolina
First of all, put semolina in a bowl and add milk to it and mix well. Cover it and leave it for 1-2 hours so that the semolina swells properly.
2. Melting the Sugar
Now take a heavy pan, add ghee in it and heat it. Then add sugar in it and keep stirring on low flame. When the sugar completely melts and turns light brown, proceed. Take care that the sugar does not burn.
3. Mixing semolina
Now add soaked semolina to this melted sugar. Initially the mix will seem a little tight, but gradually it will become fine.
4. Roasting Game
Keep stirring it continuously on medium flame. When the ghee starts separating from the edges and the halwa starts appearing grainy, then understand that your halwa is ready.
5. Last Touch
Now add cardamom powder and dry fruits into it. Stir for 2 minutes and turn off the gas.
Tips to make perfect Makhandi Halwa
It is very important to soak semolina properly in milk. Do not darken the sugar too much, otherwise the taste may become bitter. Keep stirring the halwa continuously, otherwise it may stick at the bottom. Add desi ghee liberally, only then the real taste will emerge.
Why try this halwa
If you want to make something which is different from the everyday sweets and will impress the guests too, then definitely make Makhandi Halwa. Its taste, aroma and texture together make it special.
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