Makhandi Halwa

Makhandi Halwa is a rich, caramelized semolina dessert made with ghee, milk, and nuts. Perfect for winter, festivals, or cozy cravings!

Recipe Source Link:https://www.mygingergarlickitchen.com/makhandi-halwa/

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RECIPE INGREDIENTS

» For Makhandi Halwa

• 3 1/2 cups milk
• 1 cup semolina (suji)
• 3/4 cup + 2 tablespoons ghee
• 1 cup sugar
• 3 tablespoons chopped almonds
• 3 tablespoons chopped cashews
• 3 tablespoons chopped pistachios
• 1 tablespoon raisins
• 1 teaspoon cardamom powder

RECIPE INSTRUCTIONS

» How to Make Makhandi Halwa

1. In a bowl, combine the semolina and milk. Mix well and let it soak for 30 minutes. In a broad pan, heat the ghee until melted.
2. Add the chopped almonds, cashews, and pistachios. Fry them over medium-low heat for 1-2 minutes or until they turn lightly golden. Add the raisins and fry until they swell up. Transfer the fried nuts and raisins to a plate and set them aside.
3. In the same pan, add the remaining ghee and let it melt. Add the sugar and mix well. Cook on low heat until the sugar caramelizes and turns brown. This process should take about 12-15 minutes.
4. Stir the soaked semolina and milk mixture, then gradually add it to the pan. Stir continuously and cook over medium-low heat until the milk evaporates, the mixture turns brown, and the ghee separates.
5. Finally, add 1 tablespoon of ghee and mix thoroughly. At this stage, add half of the fried nuts (reserve the rest for garnishing), the cardamom powder, and rose water. Mix everything well. Cook for an additional 3-4 minutes. Your Makhandi Halwa is ready! Garnish with the reserved fried nuts and serve warm or hot.

RECIPE NOTES

1. Let the sugar caramelize slowly over low heat; don?t rush the caramelizing process. This caramelization adds depth and richness to the flavor of the halwa.
2. I have used 3/4 cup + 2 tablespoons ghee for making this halwa. Feel free to adjust the amount of ghee in this recipe. For an even richer flavor, you can add a little more ghee while cooking the halwa.