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

• Servings: 4-6 servings
• Prep time: 10 minutes
• Cooking time: 15 minutes
• Calories: 395 kcal

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.

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.