Makhadi Halwa

Makhadi Halwa

  • 1/2 cup ghee
  • 1/2 cups sugar
  • 1/2 cups Semolina
  • 2 cups milk
  • 20 gm raisins
  • 25gm almonds
  • 25 gm pistachio
  • 1/4 tsp ground cardamom
  • Silver paper for garnishing
  1. Mix sugar and water in a pan and heat over low flame. Bring it to boil and add cardamom and clarified butter.
  2. When its color turns to brown then add soaked semolina and stir continuously to prevent lump formation.
  3. When mixture is separated from clarified butter and is a nice brown, your Makhadi Halva is ready. Garnish with dry fruits and serve hot.

1 comment:

Anonymous said...

Where was soji soaked? Please make your recipe thorough and clear.

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