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Makhandi Halwa
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Makhandi Halwa Recipe By Chef Harpal Singh Sokhi

Makhandi Halwa Recipe

Harpal Singh Sokhi

Harpal Singh Sokhi

Makhandi Halwa is a unique halwa that is popular in Peshawar region of Pakistan. Chef Harpal Singh Sokhi shares the reci ... Read More

Preparation Time

Preparation Time

5-10 Min

Cooking Time

Cooking Time

10-15 Min

Meal Type

Meal Type

dessert

Difficulty

Difficulty

MEDIUM

Ingredients For Makhandi Halwa Recipe

  • 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)

  • For garnish

    • chopped pistachios

    • almond flakes

How to make Makhandi Halwa Recipe?

  1. In a kadhai, add ghee and sugar. Stir the mixture till the sugar gets caramelised.
  2. Next, add water, cardamom powder, chopped almonds, chopped pistachios, almond flakes and soaked semolina in the kadhai.
  3. Keep stirring till all the ghee gets absorbed and halwa leaves the pan.
  4. Garnish with chopped pistachios and almond flakes and serve.

View Step by Step Recipe

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In a kadhai, add ghee and sugar. Stir the mixture till the sugar gets caramelised.

digitalCover

Next, add water, cardamom powder, chopped almonds, chopped pistachios, almond flakes and soaked semolina in the kadhai.

digitalCover

Keep stirring till all the ghee gets absorbed and halwa leaves the pan.

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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.