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Semolina halwa(Makhadi halwa)produced and served in Pakistan, Afghanistan, Bangladesh, India & Iran. But this makhadi halwa is very sweet with a gelatinous texture similar to polenta; the added Asli ghee (clarified butter) gives it a rich taste.
Ingredients :
Semolina 1 cup
Milk 1 & 1/2 cup
Sugar 1 cup
Asli Ghee/clarified butter 3/4 cup
Green Cardamom 3 to 4
(You can add cardamom powder too)
Coconut cut in slices 2 tbsp
(You can use desiccated coconut)
Almonds chopped 2 to 3 tbsp
Raisins 1/4 cup
(Or you can use any nuts of your choice)
Method :
In a bowl Soak semolina in milk,cover with cling/plastic wrap and put it in refrigerator.
Next day heat ghee in your cooking pot add cardamom cook for few seconds....add in sugar....Stir for once and let it caramelize,(we'll get very nice natural golden colour with this step)
then pour in soaked semolina carefully with all milk...
(As soon as we add semolina & milk sugar will become lumpy so no need to worry about it'll dissolve gradually )
and cook on medium flame until texture becomes grainy and milk becomes dry.
Then drain all the excess ghee add nuts mix well and enjoy this yummynesss with your family.
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| Soak semolina in milk |
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| In ghee add green cardamom and sugar |
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| Let the sugar caramelized |
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| Add in soaked semolina carefully |
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| Cook until all milk dry |
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| Add nuts of your choice |
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