Makhandi Halwa | How to make Makhandi Halwa

By Daisy Gahle  |  31st Aug 2016  |  
4.3 from 3 reviews Rate It!
  • Makhandi Halwa, How to make Makhandi Halwa
Makhandi Halwaby Daisy Gahle
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About Makhandi Halwa Recipe

This is a super tasty dish which is made with semolina or sooji. It is totally different from normal sooji hawla as far as the procedure and taste is concerned. It is time consuming, but at the end, the result is a perfect delicious halwa garnished with lots of dry fruits.

Makhandi Halwa is a popular aromatic and delicious dish. You can try making this amazing Makhandi Halwa in your kitchen. This recipe requires 120 minutes for preparation and 50 minutes to cook. The Makhandi Halwa by Daisy Gahle has detailed steps with pictures so you can easily learn how to cook Makhandi Halwa at home without any difficulty. Makhandi Halwa is enjoyed by everyone and can be served on special occasions. The flavours of the Makhandi Halwa would satiate your taste buds. You must try making Makhandi Halwa this weekend. Share your Makhandi Halwa cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Daisy Gahle for inputs. In case you have any queries for Makhandi Halwa you can comment on the recipe page to connect with the Daisy Gahle. You can also rate the Makhandi Halwa and give feedback.

Makhandi Halwa

Ingredients to make Makhandi Halwa

  • Milk- 1 cup
  • Desi ghee- 1/2 cup + 1 tbsp
  • water- 1/2 cup
  • sugar- 1/2 cup
  • semolina- 1/2 cup
  • Green cardamom powder- 1/4 tsp
  • Chopped almonds and pistachios or other dry fruits of your choice
  • Kewra water - 1/2 tsp

How to make Makhandi Halwa

  1. Soak the semolina in milk for atleast 1- 2 hours before cooking this dish.
  2. Take a pan put in the desi ghee and let it melt on a high flame. Then turn off the flame.
  3. Now add the sugar, cardamom powder. Let the sugar dissolve completely in the ghee. Turn off the flame, add water and keep stirring it. (The flame is turned off as while adding water in desi ghee, the ghee will splutter and may catch fire.)
  4. Now add the soaked semolina mixture into the ghee and kewra water along with the sugar mixture and mix it well. Turn on the flame now.
  5. Keep stirring it until the semolina leaves the ghee. Make sure to cook it on a low flame and keep stirring until it turns into a golden brown colour. It may take 45-50 minutes. (This is the reason the taste of this halwa is different from the normal sooji halwa.)
  6. Garnish it with almonds and pistachios. Enjoy!

My Tip:

Yellow colour can be added to the sugar and water for colour. Jaggery can also be used instead of sugar.

Reviews for Makhandi Halwa (3)

lubaina vakharia2 years ago

for sunday lunch made this halwa turned out awesome it got totally complete, everyone had two two servings. I forgot to take photo.

Rewa Chadha2 years ago

will give a try to it.

Madhuchanda Sharma2 years ago

very nice dear!

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