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.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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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.
Lathiya says
This looks like a different way of Sooji Halwa...I can imagine the divine taste of caramel it gives to the Halwa... definitely rich
Sasmita says
This halwa looks so yummy, the name is bit interesting too 👌👌
cookingwithsapana says
That is such an interesting way to cook semolina halwa in caramel sauce. Love the beautiful pictures and the wonderful composition.
jayashree says
This is new to me and looks so yumm. Do pass on some Jagruti. Lovely clicks.
Padma says
I 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 🙂
Maria Nasir says
This 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.
jcookingodyssey says
Thanks Maria! Absolutely 🙂 Please do let me know how your family like it.
Aruna says
Who 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.
jcookingodyssey says
Thanks!
Sujata Roy says
Never heard the name makhandi halwa. Awesome click. Your pictures tempted me to try it. Thanks for the recipe.
jcookingodyssey says
Thanks Sujata! Please do.
Unknown says
Lovely interesting flavours in the halwa, have never tried it but yummy recipe and the tempting clicks are telling me to try the recipe soon .
jcookingodyssey says
Thanks Soma! Once you'll try this halwa it will be on your menu 🙂
Ritu Tangri says
It'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
Thanks for giving a name to my doosre wala sooji ka halwa
jcookingodyssey says
Hahahha..well now you have the name 🙂 Thanks for your words.
JollyHomemadeRecipes says
Halwa 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.
jcookingodyssey says
Thanks Jolly! Also so easy to make it too.
Priya Suresh says
Astonishing clicks, this Makhandi halwa is simply irresistible and absolutely fabulous. Wish i get this incredible halwa from you Jags, that caramel flavor is amazing.
jcookingodyssey says
Thanks 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 🙂
Freda says
Absolutely delicious halwa, sounds very interesting! Beautiful shots, Jagruti 🙂
jcookingodyssey says
Thank you Freda! Couldn't agree more 🙂 This halwa was so delicious.
farah saleem says
I love your pictures! so captivating!!!!!
jcookingodyssey says
Thnaks Farah!
Unknown says
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.
jcookingodyssey says
Thanks Sandhya! It is a unique name of the recipe isn't it? Let me know how you like it.