Step 1: Prepare Suji for Soaking

In a bowl, add 1 cup fine suji and 1 cup warm milk. Mix well with a spatula until combined. Cover the bowl and let the suji soak for at least 1 hour. The suji will absorb all the milk and puff up.

Step 2: Roast Dry Fruits

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

Step 3: Fry Soaked Suji

Add about half of the remaining ghee (from the 3/4 cup total) to the same kadhai and melt it. Add the soaked suji mixture. Mix the suji well with the ghee. Continue frying the suji on low flame, stirring constantly. Gradually add the remaining ghee in small increments as the suji absorbs it. Fry for approximately 12-15 minutes until the suji releases ghee, becomes light in texture, and changes to a light golden color.

Step 4: Caramelize Sugar

Remove the fried suji and set it aside. In the same kadhai, add about 1 tablespoon of the remaining ghee and melt it. Add 1 cup of sugar. On low flame, continuously stir the sugar until it melts completely and caramelizes to a rich golden-brown color. Use a spatula to mash any sugar lumps that form.

Step 5: Add Milk to Caramel

Once the sugar is fully caramelized and smooth, reduce the gas flame to very low or turn it off. Carefully add 1 cup of milk to the caramelized sugar. The caramel will likely solidify and clump up initially, but continue stirring on low flame until it completely melts and integrates with the milk, forming a smooth, caramel-colored liquid.

Step 6: Combine Suji and Caramel

Add the previously fried suji to the caramel-milk mixture. Mix thoroughly with a spatula. Cook on low to medium flame, stirring continuously, until the mixture thickens, starts to leave the sides of the pan, and ghee begins to separate from the halwa.

Step 7: Add Flavor and Dry Fruits

Stir in 1/2 teaspoon of cardamom powder for flavor. Add the roasted dry fruits. Mix all ingredients well and cook for another minute to ensure everything is evenly combined and heated through.

Step 8: Serve Makhandi Halwa

Turn off the gas flame. The Makhandi Halwa is now ready. Transfer it to a serving bowl. Garnish with additional dry fruits if desired. Serve hot with puri, paratha, or as a standalone dessert.

• Use warm milk for soaking suji to ensure it absorbs well and becomes fluffy.

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

• Continuously stir suji and sugar during frying/caramelization to prevent sticking and burning.

• When adding milk to caramel, keep the flame very low or off to avoid splattering and allow caramel to melt smoothly.

• Add saffron strands soaked in warm milk for an enhanced aroma and color.

• Incorporate other dry fruits like walnuts or pecans for varied texture and flavor.

• Adjust sugar quantity according to your sweetness preference.