Makhandi Halwa is a unique Indian dessert made with semolina, ghee and sugar. The special cooking technique leads to an irresistibly deep caramel flavour.
Makhandi halwa recipe from North West of Punjab, now in Pakistan. It can be served on special occasions, Indian festivities or Eid.
The ingredients for this may be the same as sooji halwa but don’t let that fool you! The taste and the texture of this halwa is entirely different.
Ghee and sugar are heated together until the sugar caramelises then semolina pre-soaked in milk is immediately added.
As the semolina cooks, it becomes fluffy and transforms into a beautiful red-brown colour.
For more Indian sweets with caramel flavours, try my Caramel Badam and Malai Peda or Caramel Lassi .
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Semolina – you will need coarse semolina for this recipe. Fine semolina will make your halwa sticky.
Milk – I used full fat milk.
Ghee – I use homemade ghee made from unsalted butter but you can use store-bought.
Sugar – you will need white granulated sugar
Cardamom powder – for flavour
Hayley’s Tips
- Use ghee generously in this recipe as this adds to the flavour.
- As soon as the sugar appears to change in colour, reduce or turn off the heat and immediately add in the soaked semolina. If you delay, the sugar will very quickly burn and become bitter.
- This halwa is best served warm.
Storage
Store makhandi halwa in an airtight container and keep refrigerated for up to 3 days. Reheat before serving so the ghee is melted.
You can also freeze this halwa for up to 1 month.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Makhandi Halwa
Equipment
- Frying pan kadai
Ingredients
- 170 grams coarse semolina or 1 cup
- 500 millilitres whole milk or 2 cups
- 150 grams ghee
- 200 grams sugar
- pinch cardamom powder
- 3 tablespoon almond and pistachio slivers
- 1 tablespoon dried rose petals optional
Instructions
- In a bowl add semolina and milk, mix together and leave it aside for about two hours.
- Heat ghee in a kadai or heavy bottom pan, and add sugar and cardamom powder.
- Mix it very slowly, and let the sugar melt.
- Once the sugar melted you’ll see caramel brown colour syrup, don’t let the sugar burn otherwise halwa will taste bitter.
- Now carefully add the semolina mixture, and keep mixing the mixture.
- Cook this halwa mixture around 6-8 minutes on low heat.
- As the halwa cooks it will slowly go brown.
- These are the signs you are cooking the halwa in the correct method.
- The ghee will separate from the halwa mixture, turn off the heat.
- Serve in a serving bowl and garnish it with almond and pistachio slivers.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in April 2018.
Makhandi Halwa
Equipment
- Frying pan kadai
Ingredients
- 170 grams coarse semolina or 1 cup
- 500 millilitres whole milk or 2 cups
- 150 grams ghee
- 200 grams sugar
- pinch cardamom powder
- 3 tablespoon almond and pistachio slivers
- 1 tablespoon dried rose petals optional
Instructions
- In a bowl add semolina and milk, mix together and leave it aside for about two hours.
- Heat ghee in a kadai or heavy bottom pan, and add sugar and cardamom powder.
- Mix it very slowly, and let the sugar melt.
- Once the sugar melted you’ll see caramel brown colour syrup, don’t let the sugar burn otherwise halwa will taste bitter.
- Now carefully add the semolina mixture, and keep mixing the mixture.
- Cook this halwa mixture around 6-8 minutes on low heat.
- As the halwa cooks it will slowly go brown.
- These are the signs you are cooking the halwa in the correct method.
- The ghee will separate from the halwa mixture, turn off the heat.
- Serve in a serving bowl and garnish it with almond and pistachio slivers.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Crispy oven roasted potatoes are coated in a delicious herb seasoning. This recipe skips par-boiling potatoes saving you time and washing up! Simply cut the potatoes, toss in oil and seasoning and roast in the oven until crispy and golden.
These simple oven roasted potatoes are the perfect side dish for so many meals. Perfectly crispy on the outside with a fluffy interior.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in January 2010.
When I’ve got extra time on my hands, I prepare roast potatoes, like these masala roast potatoes , from scratch. For a quick side though, this version is my go-to. I don’t peel the potatoes nor par boil and they still have crispy edges and fluffy insides.
The beauty of these potatoes is that you can sub in any flavour seasonings and make them your own!
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Potatoes – I recommend using floury potatoes for this recipe so your roasts are fluffy inside and crispy outside. However, I have used simple all-rounder potatoes for this recipe and the potatoes still taste really good.
I have not peeled the potatoes but you can if you wish. Aim to cut the potatoes into the same size to allow for even cooking.
Dried mixed herbs – optional but adds wonderful flavour without being overpowering.
Salt and black pepper
Oil – I have used olive oil but you can use any other neutral oil of choice.
Hayley’s Tips
- Cut the potatoes into equal size to ensure even roasting.
- You need to be generous with the oil to get an extra crispy outer layer.
- Do not overcrowd the baking tray or else the potatoes will become soggy as they steam cook instead of roasting.
- For flavour variations, try my Air Fryer Indian Potatoes or Air Fryer Mexican Cheesy Potatoes .
Serving Suggestion
Serve oven roasted potatoes as a side for your favourite recipes.
They’re perfect as part of a roast with these air fryer parsnips and cauliflower cheese .
Storage
Roasted potatoes are best eaten on the day they are prepared. Leftovers can be stored in airtight containers and kept refrigerated for up to 5 days. Reheat on a low heat in the oven until crispy again.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Oven Roasted Potatoes without Parboiling
Equipment
- oven
- Baking tray
Ingredients
- 5 large potatoes
- 3 tablespoon oil
- 2 tablespoon mixed dried herbs
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 180℃/356℉.
- Rinse the potatoes under running water, remove any dirt by scrubbing them well.
- Cut them into large equal size cubes.
- In a large mixing bowl, add the potato cubes, oil, seasoning and mixed dry herbs.
- Mix well and arrange in a single layer in a roasting tin.
- Roast in the preheated oven for at least 35 minutes or until golden brown.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
