Delicious Makhandi Halwa Recipe In English: A Heavenly Treat for Your Taste Buds

Introducing 

the delicious Makhandi Halwa recipe, an age-old Indian delicacy that will tempt your taste! Semolina (sooji), sugar, ghee (clarified butter), and a delicious combination of nuts and spices serve to make this rich and flavorful treat. It's ideal for satisfying your sweet tooth or wowing your visitors with its flavour.

 

So let's examine the recipe:

 

A single cup of semolina (sooji/rava) is required.

a quarter-cup of ghee (clarified butter) and 1 cup sugar

Two cups of water

a quarter-teaspoon of powdered cardamom

fourteen cups of finely chopped nuts (pistachios, almonds, and cashews)

A few saffron threads that are active if desired

1 tbsp optional raisins

 

Instructions:

 

Step 1

Set a kadai or heavy-bottomed pan to a medium-high temperature. Add the ghee and let it melt and heat up so that the tempting scent will fill the kitchen.

 

Step 2

After the ghee has warmed up, add the semolina. On a medium-low flame, toast it while continuously tossing to promote equal browning. Semolina should be cooked until it becomes golden brown and has an amazing nutty aroma. It will take 8 to 10 minutes to complete this.

Step 3 

Put water to a boil in another pot. Try adding a few strands of saffron to the boiling water to add an added touch of luxury. This will provide the halwa a lovely gold colour and enticing scent.

 

Step 4

While constantly mixing to avoid lumps, slowly pour the boiling water into the toasted semolina in the pan.

 

Step 5

After a couple of minutes in the water, cook the semolina until it thickens and absorbs the liquid. To keep the mixture from adhering to the pan's bottom, stir the mixture periodically.

 

Step 6

Stir the added sugar well into the pan. Halwa ought to be cooked over a low flame for a further few minutes, or until it begins to thicken and pull away from the pan's edges. Normally, this process lasts 5 to 7 minutes.

 

Step 7

Add the cardamom powder and stir it effectively into the halwa. The chopped nuts and raisins may now be included, with some being set aside for decoration.

 

Step 8

To make sure that all the flavours blend well, cook the halwa for a further two to three minutes, or until it acquires a thick, pudding-like consistency.

 Step 9

Removed the halwa from the fire and let it sit for a few moments to cool and thicken.

 

Step 10

Decorate the Makhandi Halwa with the leftover chopped nuts for one more elegant touch. Enjoy this delicious dessert warm while indulging in its delicious flavour and scent. To make it even more special, serve it with puri, a fried slice of Indian bread.

 

Tips & Tricks: 

To enhance the flavour of the halwa, the semolina has to be well roasted. To avoid burning, stir often while toasting.

Adjust the sugar content to your own taste preferences. Reduce the amount of sugar slightly if you like a less sweet halwa.

Saffron gives the halwa a wonderful colour and scent. In the absence of saffron, you may omit it or use a sprinkle of turmeric powder for natural colouring.

Make the nut mixture to your preferences. For more flavour and crunch, you may add other nuts like walnuts or hazelnuts.

Replace part of the water with milk or use a mix of milk and water for a creamier texture.

Before turning off the heat, add a tablespoon of rose water or a few drops of kewra essence to the halwa for an added flavour boost.

 

You have it now!

The delectable Makhandi Halwa is ready for consumption. Enjoy this classic dessert for a flavour explosion that will leave you wanting more. Enjoy!

 

Outro: 

We really hope you enjoyed creating this delicious Makhandi Halwa! This traditional Indian dessert is sure to satisfy everyone and is a great addition to your ability to cook. It is a tempting delicacy for any occasion because to its rich texture, enticing spices, and nutty richness. Makhandi Halwa is guaranteed to please, whether you're in the mood for a sweet treat or getting ready for a special occasion. Try it and let the entrancing flavours carry you away to the vivacious world of Indian food.