Makhandi Halwa RecipeImage Credit source: tastebykajal
It is fun to get hot desserts in winters, hence in this season, not only will you find more crowd at sweet shops, but many traditional sweet things are made at home too. You must have eaten moong dal halwa and carrot halwa in winter, but we will tell you the recipe of special halwa in this article. Every state has its own unique dish and traditional desserts are made in the same way in winter also. Do you know that ‘Makhndi’ halwa is made in Punjab during winters, which is grainy and tastes amazing hot.
Makhandi Halwa is also made from semolina, but the method of making it is slightly different and this twist enhances its taste. You too must try making Punjab’s special Makhandi Halwa this winter. It will not take you much time to make it, because it is made from rava.
Note down the ingredients of halwa
To make Makhandi Halwa, you will need 1 cup semolina, its double i.e. 2 to 2.5 cups milk, 1 cup sugar or you can take it as per taste. Apart from this, you will need desi ghee equal to semolina or a little more and a pinch of green cardamom powder. Halwa is incomplete without dry fruits and nuts. Therefore, take 15-16 cashews, 15-16 almonds and one spoonful of pistachio pieces. If you want, you can also take some walnuts. Now let us know the method of making Makhandi Halwa.
How is Khandi Halwa different?
All the ingredients of Makhandi Halwa are the same as simple semolina halwa, only milk is extra in it. When we make semolina halwa, we first roast the semolina i.e. Rava, but in Makhandi Halwa, the semolina is roasted while caramelizing it, hence its taste is completely different from the normal halwa. So now let’s see the recipe.
Makhandi Halwa Recipe
- First of all, sieve the semolina in a big bowl and then add milk to it and cover it and keep it aside for at least 20 to 25 minutes so that the semolina swells properly.
- Now cut almonds, cashews and walnuts into small pieces and take a heavy bottom pan, add one spoon of ghee in it, roast all these nuts, take them out in a plate and keep them aside.
- Now add the remaining desi ghee in the pan and melt it (some ghee has to be saved) and after it gets heated a little, add the semolina soaked in milk to it and keep frying it while stirring continuously until it turns brown.
- While frying semolina, keep the flame low, otherwise it starts sticking to the pan. One has to have some patience during this, because it takes some time for it to turn golden brown.
- The semolina will be roasted and ready in 15 to 20 minutes, then put all the remaining ghee in a pan and add sugar to it and caramelize it until the color changes.
- When the sugar dissolves completely and starts turning golden brown, add roasted semolina to it. Just keep in mind that the sugar should not burn too much.
- Mix sugar and semolina well while stirring and then add cardamom powder along with fried nuts. In this way your hot granular Makhandi Halwa will be ready.
Note: While roasting semolina and sugar, the gas has to be kept low because both these things start burning rapidly. When adding semolina to caramelized sugar, it has to be stirred continuously so that lumps do not form. Once you serve this halwa to your family, people will never get tired of praising you. Many people fry the semolina by adding it directly to the caramel sugar, but this sometimes makes the halwa very sticky.