Mukhadi Halwa Recipe (Semolina & All-Purpose Flour Halwa)
Indulge in the comforting sweetness of Mukhadi Halwa, a traditional North Indian dessert that combines semolina (sooji) and all-purpose flour (maida). This halwa, with its rich caramel flavor and luscious texture, is the perfect dessert to complete any meal. It’s ideal to serve after a hearty meal of Dal Makhani, Aloo Ki Sabzi, and Phulka. Simple to make and utterly delightful, this recipe will surely become a staple in your home.
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 (Clarified Butter) | 3/4 cup |
Nutritional Information (Per Serving – Approximate)
| Nutrient | Value |
|---|---|
| Calories | 410 kcal |
| Carbohydrates | 54g |
| Protein | 5g |
| Fat | 19g |
| Fiber | 1g |
| Sugars | 40g |
| Saturated Fat | 11g |
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Instructions
Step 1: Prepare the Flour-Semolina Mixture
Start by adjusting the semolina and flour. Remove 3 tablespoons of semolina from the measured cup and replace it with 3 tablespoons of all-purpose flour. In a large bowl, combine this mixture with milk, whisking thoroughly to create a smooth batter. Set this aside to allow the ingredients to incorporate while you prepare the sugar caramel.
Step 2: Caramelizing the Sugar
Heat a heavy-bottomed pan over medium heat and add the ghee. Allow the ghee to warm up but not reach smoking point. Once heated, reduce the heat slightly and evenly spread the sugar into the ghee. Let it sit for about 5 minutes, then gently stir the sugar with a spatula. Stir occasionally to prevent the sugar from sticking to the bottom of the pan, and keep an eye on it to avoid over-caramelization. The sugar should melt and begin to caramelize into a light golden-brown syrup, but ensure it doesn’t darken too much, as this can cause a bitter flavor in your halwa.
Step 3: Combine the Batter and Caramel
Once the sugar has turned into a beautiful light caramel, give the flour-semolina batter a quick stir. Carefully and slowly pour the batter into the caramel, stirring continuously to avoid lumps. This part requires some attention and speed, as the batter may seem lumpy at first. But don’t worry—keep stirring!
Step 4: Stirring the Halwa
Turn the heat back to medium and use the back of a spoon or ladle to press down any white lumps that form. Continue to mix until the halwa becomes smooth, well-incorporated, and takes on a uniform golden color. This step should take about 3 to 4 minutes.
Step 5: Final Cooking and Draining Excess Ghee
As the halwa cooks, you’ll notice it starts to release ghee. At this point, transfer any excess ghee into a small bowl and continue roasting the halwa for another 3 to 4 minutes. Once the halwa reaches the desired consistency, push it to one side of the pan to drain any remaining ghee. Remove the excess ghee and switch off the heat.
Step 6: Serve
Your Mukhadi Halwa is now ready to be served! Spoon it onto a plate and enjoy the rich, caramel-infused flavor. This halwa pairs beautifully with a meal of Dal Makhani, Aloo Ki Sabzi, and Phulka for a satisfying North Indian dining experience.
Chef’s Tips
- Ghee Quality: The flavor of the halwa depends largely on the quality of ghee, so use fresh, good-quality ghee for the best results.
- Caramelization Caution: Ensure you caramelize the sugar to a light golden-brown color, but don’t let it darken too much, as this will result in a slightly bitter taste.
- Avoid Over-Stirring: Once the halwa is smooth and releases ghee, avoid over-stirring to maintain the ideal texture.
This traditional North Indian dessert is a celebration of simple ingredients, carefully balanced flavors, and a touch of nostalgia. The rich caramel notes paired with the soft texture of semolina and flour make this halwa an irresistible addition to your dessert repertoire.
