Makhadi Halwa
Semolina halwa, produced and served in India, Afghanistan, Bangladesh, Iran, Pakistan. But this makhadi halwa is very sweet with a gelatinous texture similar to polenta; the added butter gives it a rich mouth full.
Ingredients:
- Semolina – 250gm (soaked in water for 1 hour)
- Ghee – 250gm
- Sugar – 250gm
- Cardamom power – 1 tsp
- Desiccated coconut – 2 tbsp
- Crushed almond – 25gm
- Crushed pistachio – 25gm
- Water – 1 cup
Method:
Take a wok, add sugar and 1 cup of water, and cook until sugar dissolves. Then add ghee, cardamom powder and soaked semolina (drain water), fry well. When it’s done, add coconut, almond, pistachio and cardamom powder. Mix and serve.
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gajar ka halwa ya koi our sweet dish,kuch haleem,nihari,soup ka tarika send kar dain thankes