Makhandi Halwa is a unique Indian dessert made with semolina, ghee and sugar. The special cooking technique leads to an irresistibly deep caramel flavour.
Makhandi halwa recipe from North West of Punjab, now in Pakistan. It can be served on special occasions, Indian festivities or Eid.
The ingredients for this may be the same as sooji halwa but don't let that fool you! The taste and the texture of this halwa is entirely different.
Ghee and sugar are heated together until the sugar caramelises then semolina pre-soaked in milk is immediately added.
As the semolina cooks, it becomes fluffy and transforms into a beautiful red-brown colour.
For more Indian sweets with caramel flavours, try my Caramel Badam and Malai Peda or Caramel Lassi.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Semolina - you will need coarse semolina for this recipe. Fine semolina will make your halwa sticky.
Milk - I used full fat milk.
Ghee - I use homemade ghee made from unsalted butter but you can use store-bought.
Sugar - you will need white granulated sugar
Cardamom powder - for flavour
Hayley's Tips
- Use ghee generously in this recipe as this adds to the flavour.
- As soon as the sugar appears to change in colour, reduce or turn off the heat and immediately add in the soaked semolina. If you delay, the sugar will very quickly burn and become bitter.
- This halwa is best served warm.
Storage
Store makhandi halwa in an airtight container and keep refrigerated for up to 3 days. Reheat before serving so the ghee is melted.
You can also freeze this halwa for up to 1 month.
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Makhandi Halwa
Equipment
- Frying pan kadai
Ingredients
- 170 grams coarse semolina or 1 cup
- 500 millilitres whole milk or 2 cups
- 150 grams ghee
- 200 grams sugar
- pinch cardamom powder
- 3 tablespoon almond and pistachio slivers
- 1 tablespoon dried rose petals optional
Instructions
- In a bowl add semolina and milk, mix together and leave it aside for about two hours.
- Heat ghee in a kadai or heavy bottom pan, and add sugar and cardamom powder.
- Mix it very slowly, and let the sugar melt.
- Once the sugar melted you'll see caramel brown colour syrup, don't let the sugar burn otherwise halwa will taste bitter.
- Now carefully add the semolina mixture, and keep mixing the mixture.
- Cook this halwa mixture around 6-8 minutes on low heat.
- As the halwa cooks it will slowly go brown.
- These are the signs you are cooking the halwa in the correct method.
- The ghee will separate from the halwa mixture, turn off the heat.
- Serve in a serving bowl and garnish it with almond and pistachio slivers.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in April 2018.
Mayuri Patel says
That's a delicious looking halwa, not heard of it. Would love to try it out. Caramel flavor is what has caught my attention.
mildly indian says
This is really a unique recipe. Though elaborate, the pictures prompt me to try this. Thankyou Jagruthi
Ruchi's Veg Kitchen says
Amazing recipe. Name itself so unique and eye-catching. Would definitely love to taste and try..
preethi'scuisine says
This is totally new recipe for me.The name sounds interesting. Bookmarking this recipe Jagruti. Thanks for sharing such a wonderful and fantastic recipe.
Unknown says
I am loving everything about this post. Starting from beautiful pictures to yummy looking halwa.
Priya Satheesh says
This is truly divine ! I am in love with your clicks !