Makhandi Halwa is a rich and indulgent traditional warm, comforting dessert made with semolina, ghee, milk, sugar, and fragrant cardamom. Loaded with nuts and the richness of ghee, this halwa is the ideal dessert to enjoy during the colder months as it will keep you warm and energetic throughout the cold days.
With a golden caramelized flavor, melt-in-your-mouth texture, and a fragrant hint of cardamom, Makhandi Halwa is a dessert you won’t want to miss! If you love halwa or Indian-style sweets, this luxurious sweet ‘Makhandi Halwa’ is sure to impress you with its deep flavors and smooth texture.
Create desserts with hidden, unexpected fillings for a delightful surprise when your guests dig in.
Table of contents
Serve it as a favorite dessert during festivals and special occasions, or anytime you are craving something sweet. For an indulgent breakfast, it can also be served along with aloo puri to add warmth and sweetness to your day.
Whether you are preparing it for a family gathering or simply as a cozy treat, this rich and delicious ghee-based Indian sweet, Makhandi Halwa, will be a hit.
About Makhandi Halwa
Makhandi Halwa is a famous dessert hailing from Pakistan. It is one of those delicacies that has been passed down through generations. Made using simple, wholesome ingredients like semolina (suji), ghee, milk, and sugar, this smooth, melt-in-your-mouth halwa comes together in just 35 minutes.
Perfect for any occasion, whether it’s a special family dinner or a festive gathering, this sweet recipe is always a hit.
This easy halwa recipe brings together the creamy goodness of milk, the richness of ghee, and the crunch of nuts, making it an ideal sweet dish to warm up your soul during winter.
What makes this sweet suji halwa recipe even more special is its easy preparation. It is an excellent dessert for anyone new to Indian cooking or looking for a simple treat to make at home. Plus, it is a great choice for those who love traditional Indian desserts with a rich, comforting taste.
You may also call it a caramel-flavored suji halwa. The preparation of making this halwa is a bit different from regular suji halwa. In suji halwa, you roast the suji with ghee, but in this caramelized suji halwa, you soak the semolina in milk instead of roasting it in ghee. Additionally, you caramelize the sugar in ghee, which gives it a unique taste and flavor.
For an extra touch of sweetness and crunch, this Pakistani Makhandi Halwa is flavored with cardamom and topped with a generous sprinkling of fried nuts and raisins.
So, are you intrigued to try it at home?
Why You’ll Love the Recipe
This Makhandi Halwa
✔️ is quick and easy to make
✔️ is a lovely winter dessert to complete your meal
✔️ can also be made by beginners
✔️ is rich, aromatic, and full of flavor
✔️ has the goodness of ghee and nuts
✔️ is great for festivals and casual desserts
✔️ is perfect for warming up on cold winter days
✔️ is easily customizable
✔️ satisfies your sweet cravings
✔️ has a caramelized taste
✔️ is loved by both kids and adults alike
✔️ has a melt-in-your-mouth texture
Ingredients
Semolina (suji) – This is the base for this halwa recipe. It gives texture and taste to the halwa.
Ghee – An essential ingredient for any halwa recipe is ghee, as it gives it an authentic flavor and a rich, melt-in-your-mouth texture. I have used homemade ghee, but you can also use store-bought ghee.
Milk – Whole milk or full-cream milk is added for creaminess and moisture.
Sweetener – I have used regular white sugar to sweeten this halwa recipe. You can also try other sugars like dark brown sugar, raw cane sugar, jaggery powder, or coconut sugar. Just remember that different sweeteners will give a different flavor and taste to the halwa.
Nuts – I have used a combination of chopped almonds, cashews, and pistachios for crunch, flavor, and richness.
Raisins – Added for sweetness and a soft, chewy texture.
Flavorings – Traditionally, this halwa doesn’t have any flavorings, but I am someone who loves cardamom in halwa. So, I add a little cardamom powder to add an aromatic flavor. Hence, adding cardamom powder is optional here.
Variations
Vegan Makhandi Halwa
Halwa recipes are not traditionally vegan as they are generally made with ghee. But that doesn’t mean vegans can’t enjoy a good halwa! To make this dessert vegan, substitute the ghee with coconut oil or vegan ghee, and swap almond milk or any plant-based milk for regular milk.
Nut-Free Makhandi Halwa
If you are allergic to nuts or prefer a nut-free version, simply skip the nuts and raisins.
Flavorings
The traditional recipe of this halwa doesn’t use any flavorings, but you can surely flavor it with your favorite Indian dessert flavorings. I added cardamom powder for flavor, but you can also use saffron strands or rose water to give it a subtle floral flavor.
Serving Suggestions
Makhandi Halwa is wonderful as an after-meal dessert on a cold evening or as part of a festive meal to enjoy a comforting treat. For a festive dessert table, you can pair it with other halwa recipes like moong dal halwa, gajar halwa, almond halwa, and walnut halwa.
For a gourmet presentation, serve warm halwa as a lovely treat to your guests with a scoop of vanilla ice cream or a dollop of whipped cream.
This can also be served as breakfast with some piping hot samosa and a hot cup of masala chai or coffee. It also pairs beautifully with samosa chaat for an evening tea-time snack.
Storage Suggestions
Makhandi Halwa is best enjoyed fresh and warm, straight out of the pan. However, it can also be stored in an airtight container in the refrigerator for up to 5 days. When ready to serve, reheat it in a stovetop pan or in the microwave with a little milk to restore its creamy texture.
Freezing: For later serving, you can freeze this halwa for up to a month. To freeze, let it cool completely, then transfer it to a freezer-safe airtight container or a Ziploc bag. Thaw it overnight in the fridge before reheating and serving.
Tips and Tricks to make the best Makhandi Halwa
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Caramelization: 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.
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Ghee: I have used 3/4 cup + 2 tablespoons of 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.
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Milk: For the best texture and flavor of this halwa, make sure to always use full-fat or whole milk.
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Flavoring: I added cardamom powder for flavor, but you can also use any other flavorings of your choice. You can even make this halwa without any added flavors.
Makhandi Halwa (Step-by-step photo instructions)
How to Make Makhandi Halwa
- 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.
- 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.
- 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.
- 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.
- 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 Card
Makhandi Halwa [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 35 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | Indian | 8 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 450 calories | 1 |
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
INSTRUCTIONS:
How to Make Makhandi Halwa
- 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.
- 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.
- 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.
- 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.
- 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.
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NOTES:
- 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.
- 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.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/makhandi-halwa/
