Mukhadi Halwa Recipe (Semolina & All Purpose Flour Halwa)
Description:
Mukhadi Halwa is a rich, decadent dessert passed down through generations on my mother’s side of the family. It stands out as a unique twist on the traditional suji halwa, due to the incorporation of both semolina and all-purpose flour. This special recipe uses a fascinating method where the semolina and flour are soaked in milk and then roasted in ghee along with caramelized sugar. The result is a luscious, flavorful dessert with a beautiful texture and a unique flavor profile. This recipe is a must-try for those who enjoy indulgent sweets with a bit of history!
Cuisine: North Indian
Course: Dessert
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Sooji (Semolina/Rava) | 1 cup |
| All Purpose Flour (Maida) | 3 tablespoons |
| Milk | 1 cup + 1/3 cup extra |
| Sugar | 1 cup |
| Ghee | 3/4 cup |
Preparation Time
| Time | Value |
|---|---|
| Prep Time | 15 mins |
| Cook Time | 25 mins |
Instructions:
-
Prepare the Flour-Semolina Mixture:
Start by taking 3 tablespoons of semolina out of the 1 cup of semolina and replacing it with 3 tablespoons of all-purpose flour. Transfer this mixture into a bowl and add 1 cup of milk (plus an extra 1/3 cup of milk to ensure a smooth batter). Whisk the mixture together thoroughly and set it aside while preparing the caramelized sugar. -
Caramelize the Sugar:
Heat a heavy-bottomed pan and add the ghee. Let it heat up, but not to the point of smoking. Once the ghee is hot (but not smoking), reduce the heat to medium. Add the sugar to the ghee and spread it evenly across the surface of the pan with a spatula. Allow the sugar to heat for about 5 minutes, stirring it occasionally with the spatula to prevent it from sticking. As the sugar starts to melt, keep stirring to ensure even caramelization. Watch carefully so that the sugar doesn’t overheat and turn dark, as that can result in a bitter taste in the halwa. -
Combine the Batter with the Caramel:
Once the sugar has fully caramelized, give the semolina-flour-milk mixture a quick stir and slowly add it to the caramelized sugar, ensuring it blends smoothly. This step is crucial, as you’ll need to handle the mixture carefully to prevent clumps from forming. -
Work with the Batter:
The next part is a bit tricky! Hold the wok or pan firmly with a cloth or holder to ensure your safety from the heat. Using a large ladle or spoon, start mixing the batter into the caramel quickly but gently. At first, the batter will seem to form lumps, but don’t worry—this is completely normal. Continue stirring, increasing the flame to medium, and use the back of the ladle to press down the lumps until they dissolve, and the mixture starts to come together smoothly. This process typically takes about 3 to 4 minutes. As the halwa thickens, you’ll notice it starts to release some ghee, which is a sign that it’s coming together nicely. -
Roast the Halwa and Drain Excess Ghee:
At this point, if there’s excess ghee, carefully remove it using a small bowl. Continue roasting the halwa for another 3 to 4 minutes, ensuring it doesn’t stick to the pan and is evenly roasted. When you notice that the halwa is completely cooked, gently push it to the edge of the pan to let the excess ghee drain to the center. Pour the drained ghee into the bowl, and your Mukhadi Halwa is ready! -
Serving Suggestions:
Serve this delightful Mukhadi Halwa as a rich dessert after your meal. It pairs beautifully with dishes like Dal Makhani, Aloo Ki Sabzi, and Phulka. It is sure to be a hit with family and friends, especially when you tell them about its unique method of preparation.
Enjoy the indulgence of this traditional North Indian dessert with a modern twist!
