makhandi halwa

makhandi halwa

makhandi halwa

this makhandi halwa, served in lahore's winter weddings, is rich and creamy with a slight crunch.

prep: 30 minutes
cook: 15 minutes
cuisine: pakistani, lahori
course: breakfast, dessert
serves: 2-3


1/2 cup semolina
2 cups milk
2/3 cup sugar, to taste
2-3 tablespoons condensed milk
1 cup powdered milk
1/2 teaspoon vanilla essence
2-3 tablespoons ghee
1 green cardamom
2-3 drops saffron food color, optional
6-7 saffron strands, for garnish


Soak semolina in milk with saffron strands/saffron food color for 30 to 45 minutes.

Melt sugar in a pan, preferably stainless steel, with cardamom and ghee over a low flame. When the sugar turns into a light caramel shade, carefully stir in the soaked semolina-milk mix, vanilla essence, condensed milk, and powdered milk.

Stir continuously with a wooden spatula; halwa will thicken and stick to the sides of the pan in 3-5 minutes. Use your spatula to scrape it off and keep stirring for 7-10 minutes or until the halwa leaves the sides. The scrapes add crunch and texture to the creamy halwa. Set out in a stainless steel plate and shape it using the spatula.

Garnish with saffron; serve warm.
suitable: halal, vegetarian
keywords: halwa recipe, milk halwa recipe, milk semolina halwa recipe, makhandi halwa, shadi halwa recipe
published: 08.07.2020

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