Makhandi Halwa By Chef Harpal Singh Sokhi
Makhandi Halwa is a unique halwa that is popular in Peshawar region of Pakistan. Chef Harpal Singh Sokhi shares the recipe in detail.Read More
For Makhandi Halwa
1 cup ghee
1/2 cup sugar
water as required
1/2 tsp cardamom powder
2 tsp chopped almonds
2 tsp chopped pistachios
2 tsp almond flakes
1 cup soaked semolina (soaked for 1 hour)
- In a kadhai, add ghee and sugar. Stir the mixture till the sugar gets caramelised.
- Next, add water, cardamom powder, chopped almonds, chopped pistachios, almond flakes and soaked semolina in the kadhai.
- Keep stirring till all the ghee gets absorbed and halwa leaves the pan.
- Garnish with chopped pistachios and almond flakes and serve.
Makhandi Halwa is a speciality of the Peshawar region of Pakistan. It is made with sooji but the unique texture comes from soaking the sooji for about an hour before making the halwa. The caramel taste comes from adding sugar to ghee and letting it cook and then adding the sooji to this caramel mixture. This method of cooking gives it a stretchy look. Dry fruits are added to the sugar syrup while cooking or can also be added as toppings.
Makhandi Halwa is scrumptious and incredibly irresistible.