Makhandi Halwa Recipe | Traditional Desi Suji Halwa with Milk & Ghee

This Makhandi Halwa recipe is a rich and traditional Pakistani dessert made with suji (semolina), milk, ghee, and caramelised sugar. Slow-cooked to perfection, this halwa has a deep color, soft texture, and the signature aroma that comes from proper caramelisation and generous ghee.

This dessert is best served hot, garnished with dry fruits, and is perfect for winters, family gatherings, dawat, or special occasions.

Ingredients
• Semolina (Suji) – 1½ cups
• Milk – 3 cups
• Ghee – 1 cup
• Sugar – 1 cup
• Mixed dry fruits – for garnish
• cardamom powder or pods

Method
1. Soak the Semolina
In a bowl, combine the semolina and milk. Mix well, cover, and let it soak for 30–40 minutes until the suji softens and absorbs the milk.
2. Prepare the Caramel Base
Heat a heavy-bottomed wok on medium heat. Add the ghee, then add the sugar.
Cook without stirring too much until the sugar melts and caramelises to a deep golden color.
3. Add the Soaked Suji
Carefully add the soaked semolina-milk mixture to the caramelised sugar.
Stir continuously to avoid lumps.
4. Cook the Halwa
Lower the heat and cook, stirring constantly, until the halwa thickens, changes color, and ghee starts separating from the sides. This step may take 15–20 minutes.
5. Final Touch
Once the halwa reaches a glossy texture and rich aroma, turn off the heat.
6. Serve
Serve hot, garnished generously with mixed dry fruits.

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