Makhandi Halwa Recipe: If you are getting a little bored of making the same old semolina or carrot dessert every time, now is the time to try something new. Makhandi is a popular sweet that only a few people know about, but whoever eats it once becomes a fan of it. Its taste is deep and rich, like a sweet shop candy, and its most distinctive feature is its granular texture, which gives a different pleasure in every bite. This dessert is made on special occasions in some regions of northern India and Pakistan. Its specialty is that instead of frying the semolina directly in ghee, it is first soaked in milk and then the sugar dissolves and turns golden.
This method makes it different from the common sweets. If you want to make something special in appearance and unforgettable taste at home, then Makhandi sweets are the perfect choice. Let us know the easy and homemade way to make it.
What is mahandi dessert and why is it special?
The real joy of Makhandi sweets lies in their texture and flavour. While the common candy is soft and smooth, this one is slightly grainy and gives a slightly crunchy texture. In this, the sugar first melts and turns golden, giving it a mild caramel-like taste. This is why its color looks dark and a bit royal.
Ingredients required to make sweetness
– 1 cup semolina
-2 cups of milk
-1 cup of sugar
– 1 cup of Daisy ghee
– Half a teaspoon of cardamom powder
– Cashews, almonds and pistachios (chopped)
How to make step by step
1. Soak the semolina
First, put the semolina in a bowl, add the milk to it, and mix well. Cover it and leave it for 1-2 hours until the semolina swells properly.
2. Dissolving sugar
Now take a heavy frying pan, add ghee to it and heat it. Then add sugar to it and continue stirring over low heat. When the sugar has completely dissolved and turned light brown, continue. Be careful not to burn the sugar.
3. Mixing semolina
Now add the soaked semolina to this melted sugar. At first, the mixture will seem a bit sticky, but it will gradually become fine.
4. Roasting game
We continue to stir it continuously over medium heat. When the ghee starts to separate from the edges and the candy starts to look grainy, you know your candy is ready.
5. The final touch
Now add cardamom powder and dry fruits to it. Stir for two minutes and turn off the gas.
Tips to make perfect mahandi dessert
It is very important to properly soak semolina in milk. Do not darken the sugar too much, otherwise the taste may become bitter. Keep stirring the candy constantly, otherwise it may stick to the bottom. Add ghee in large quantities, only then the real taste will appear.
Why try this dessert?
If you want to make something different from the everyday sweets that will also impress the guests, then definitely make Makhandi sweets. Its taste, aroma and texture together make it special.
