This hugely popular recipe of this halwa hails from North West of India Punjab, now it's Pakistan. This unique tasting halwa although prepared with the same ingredients as normal Suji ka halwa, this halwa has its own method. It shows how the method changes its tastes and textures.
A few weeks back on Facebook in one particular group few ladies were chatting about particular this halwa, the name itself drew my attention to that particular post and back of my mind I was thinking I've heard about this dish but couldn't recall it that time, however, I found their chat very interesting, how those girls were missing their mum's Makhandi halwa, some of them said they can't make it and want recipe etc etc..so quickly I checked on google what is this halwa all about? When I read the recipe of this halwa, suddenly a rush of memories was in front of my eyes.
Almost 26 years ago, I did hear about this recipe, one of my Pakistani college friends told me about this Halwa. We decided to bring one dish for lunch, I took Muthia many brought some other dishes and Pakistani lady brought Shir Khurma, ( Vermicelli Pudding )which was phenomenal, and that time she told me that next time she will bring 'Makhandi Halwa'. I never got to try the halwa as I left that college and then also completely forgot about this halwa.
More Halwa Recipe:- Almond, Coconut and Pineapple halwa | Badam Besan Ka Halwa | Shahi Aate Ka halwa | Nariyal Kesar Halwa
When I saw the recipe for this halwa, literally my mouth was watering and made my mind up to prepare this Halwa for hubby's birthday along with Panjabi Chole Bhathure, a combination he loves to devour.
The halwa turned out soooo good, but was so simple to make. It was scrumptious, without needing caramel, this halwa had caramel flavour which we loved the most. You won't need any fancy ingredients for this recipe or much skills, just follow the recipe to T and you'll have this incredibly irresistible dessert to devour on any special occasion.
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Yield: 4-6 servings
MAKHANDI HALWA
Makhandi Halwa, with a unique caramel taste and delightful dessert that is made with basic ingredients like semolina, ghee and sugar.
prep time: 2 hourcook time: 40 Mtotal time: 2 H & 40 M
ingredients:
- 170g or 1 cup coarse semolina
- 500ml or 2 cup whole milk
- 150g or 3/4 cup ghee
- 200g or 1 cup sugar
- Big Pinch cardamom powder
- 3-4 tbsp. almond and Pistachio Slivers
- 1 tbsp. dried rose petals ( optional)
instructions:
How to cook MAKHANDI HALWA
- In a bowl add semolina and milk, mix together and leave it aside for about two hours.
- Heat ghee in a nonstick 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 30-35 minutes on low heat.
- As the halwa cooks it will slowly go brown and harder.
- These are the signs you are cooking the halwa in the correct method.
- The ghee will separate from the halwa mixture, if you want, you can take out that ghee, I left it.
- Once the halwa is ready, turn off the heat.
- Serve in a serving bowl and garnish it with almond and pistachio slivers.
- Enjoy warm.
NOTES:
This halwa best serve while it's warm.
Warm halwa oozes lots of ghee.
I took pictures while Halwa was very cold.
I have used Rose petals for only photographic purpose.
Warm halwa oozes lots of ghee.
I took pictures while Halwa was very cold.
I have used Rose petals for only photographic purpose.
Calories
803.90
803.90
Fat (grams)
46.69
46.69
Sat. Fat (grams)
26.46
26.46
Carbs (grams)
88.03
88.03
Fiber (grams)
2.48
2.48
Net carbs
85.55
85.55
Sugar (grams)
56.57
56.57
Protein (grams)
10.88
10.88
Sodium (milligrams)
92.65
92.65
Cholesterol (grams)
110.60
110.60
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
All rights reserved -2010-2020 Jagruti's Cooking Odyssey
The name o fthe halwa sure compelled me tro check out this recipe right away Jagruti! I cannot wait to make it. I love caramel flavor.
ReplyDeleteThanks Sandhya! It is a unique name of the recipe isn't it? Let me know how you like it.
DeleteI love your pictures! so captivating!!!!!
ReplyDeleteThnaks Farah!
DeleteAbsolutely delicious halwa, sounds very interesting! Beautiful shots, Jagruti :)
ReplyDeleteThank you Freda! Couldn't agree more :) This halwa was so delicious.
DeleteAstonishing clicks, this Makhandi halwa is simply irresistible and absolutely fabulous. Wish i get this incredible halwa from you Jags, that caramel flavor is amazing.
ReplyDeleteThanks Priya! When I heard the name of this Halwa, I was intrigued and when I saw the recipe I wanted to make it straight away :)
DeleteHalwa sounds so interesting and delicious, I love to try it soon,I love the caramel flavor into this halwa..pass this full bowl over here.
ReplyDeleteThanks Jolly! Also so easy to make it too.
DeleteIt's been ages since I made this halwa. earlier i used to make it often, but never knew its name. We used to call it 'Doosre wala sooji ka halwa'.....Lol
ReplyDeleteThanks for giving a name to my doosre wala sooji ka halwa
Hahahha..well now you have the name :) Thanks for your words.
DeleteLovely interesting flavours in the halwa, have never tried it but yummy recipe and the tempting clicks are telling me to try the recipe soon .
ReplyDeleteThanks Soma! Once you'll try this halwa it will be on your menu :)
DeleteNever heard the name makhandi halwa. Awesome click. Your pictures tempted me to try it. Thanks for the recipe.
ReplyDeleteThanks Sujata! Please do.
DeleteWho can resist anything with caramel; I certainly cannot! And to add this flavour to our traditional Sheera will give me just the best kind of dessert.
ReplyDeleteThanks!
DeleteThis is pure indulgence! Though I only make halwas in winter but your gorgeous clicks are tempting me to try this recipe soon. Most probably in Ramadan.
ReplyDeleteThanks Maria! Absolutely :) Please do let me know how your family like it.
DeleteI still can't believe the ingredients used to prepare this halwa are so similar to suji halwa but totally different taste and texture...My favourite caramel flavour to the regular sheera...can't ask for more...Lovely share :)
ReplyDeleteThis is new to me and looks so yumm. Do pass on some Jagruti. Lovely clicks.
ReplyDeleteThat is such an interesting way to cook semolina halwa in caramel sauce. Love the beautiful pictures and the wonderful composition.
ReplyDeleteThis halwa looks so yummy, the name is bit interesting too 👌👌
ReplyDeleteThis looks like a different way of Sooji Halwa...I can imagine the divine taste of caramel it gives to the Halwa... definitely rich
ReplyDeleteThis is truly divine ! I am in love with your clicks !
ReplyDeleteI am loving everything about this post. Starting from beautiful pictures to yummy looking halwa.
ReplyDeleteThis is totally new recipe for me.The name sounds interesting. Bookmarking this recipe Jagruti. Thanks for sharing such a wonderful and fantastic recipe.
ReplyDeleteAmazing recipe. Name itself so unique and eye-catching. Would definitely love to taste and try..
ReplyDeleteThis is really a unique recipe. Though elaborate, the pictures prompt me to try this. Thankyou Jagruthi
ReplyDeleteThat's a delicious looking halwa, not heard of it. Would love to try it out. Caramel flavor is what has caught my attention.
ReplyDelete