Makhandi Halwa

Step 1: Soak Semolina

In a bowl, add 1 cup of fine semolina (suji) and 1 cup of warm milk. Mix them well until combined. Cover the bowl and let the semolina soak for at least 1 hour to absorb the milk and swell.

Step 2: Roast Dry Fruits

Heat a pan on low flame and add 1-2 teaspoons of ghee. Add your preferred dry fruits (almonds, cashews, pistachios, and raisins). Roast them for 1-2 minutes, stirring continuously, until the raisins puff up and the nuts are lightly toasted. Remove the roasted dry fruits from the pan and set them aside.

Step 3: Roast Soaked Semolina

In the same pan, add half of the remaining ghee. Add the soaked semolina mixture. Mix well with the ghee. Continue roasting the semolina on a low flame for approximately 12-15 minutes, gradually adding the rest of the ghee as it gets absorbed. Stir constantly until the semolina turns light golden brown and releases ghee.

Step 4: Caramelize Sugar

Remove the roasted semolina from the pan and set it aside. In the same pan, add 1 tablespoon of ghee. Add 1 cup of sugar. On a low flame, continuously stir the sugar until it melts completely and caramelizes into a rich golden brown color. Ensure no sugar crystals remain.

Step 5: Add Milk to Caramel

Turn off the flame or keep it very low. Carefully add 1 cup of milk to the hot caramel. The caramel will solidify and harden initially. Continue stirring on low flame until the solidified caramel melts completely and integrates smoothly with the milk, forming a uniform caramel milk mixture.

Step 6: Combine and Cook Halwa

Add the previously roasted semolina to the caramel milk mixture in the pan. Mix everything thoroughly. Continue cooking on a low to medium flame, stirring constantly, until the halwa mixture thickens, starts to leave the sides of the pan, and the ghee separates from the mixture.

Step 7: Add Flavor and Dry Fruits

Once the halwa reaches the desired consistency, add 1/2 teaspoon of cardamom powder for flavor. Stir in the roasted dry fruits. Mix everything well and cook for an additional minute to allow the flavors to meld.

Step 8: Serve Makhandi Halwa

Transfer the hot Makhandi Halwa to a serving bowl. Garnish with extra dry fruits if desired. Serve warm with puri or paratha for a delightful experience.

• Use warm milk to soak the semolina for better absorption and texture.

• Roast dry fruits on low flame to prevent burning and ensure even crispness.

• Caramelize sugar on low flame with continuous stirring to avoid crystallization and achieve a perfect golden color.

• Exercise caution when adding milk to hot caramel as it may splatter.

• Stir the halwa continuously after adding semolina to prevent lumps and ensure even cooking.

• Adjust sugar quantity to your preference for a sweeter or less sweet halwa.

• Experiment with different types of dry fruits like walnuts or pecans for varied flavors and textures.

• Add a pinch of saffron soaked in warm milk for an enhanced aroma and color.