Makhandi Halwa
Makhandi Halwa
Cooking Instructions
- 1
Soak 1 cup semolina in 2 cups of milk. Milk should be at room temperature. Chop almonds and cashew nuts and slice dry coconut in very thin slices.
- 2
Heat 2 tb sp ghee in heavy bottomed karahi. Fry almonds and cashew nuts till pinkish and then remove in a plate. Fry coconut slices separately and keep it in the plate.
- 3
Now add 2 tb sp more ghee in the wok. Add 1 cup sugar. And keep on stirring sugar in ghee on low flame till it dissolves and then turn brown. It may take 6 minutes. You will get caramelised sugar syrup. Switch off the flame.
- 4
Now add semolina and milk in caralalized sugar slowly and stirring simultaneously in batches. Sugar may become lumpy but keep on mashing it with ladle. Now switch on the flame and keep on stirring till it gets thick. It may take 6-8 minutes. Add cardamom powder abd remaining ghee and mix.
- 5
Now add chopped and fried dry fruit (keep some for garnishing). And cook on low flame while stirring till ghee leaves the sides of wok. Switch off the flame.
- 6
Serve this delicious and unique halwa as a dessert after meal.
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