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.