Home / North Indian Recipes / Homemade Mukhadi Halwa Recipe (Semolina & All Purpose Flour Halwa)
Homemade Mukhadi Halwa Recipe (Semolina & All Purpose Flour Halwa)
Dessert

Homemade Mukhadi Halwa Recipe (Semolina & All Purpose Flour Halwa)

If you enjoy Homemade Mukhadi Halwa Recipe (Semolina & All Purpose Flour Halwa) cuisine, this Dessert recipe is worth trying at home....

⏱️

15 Min Prep

🔥

25 Min Cook

🍽️

6 Servings

🥗

Vegetarian

Ingredients

  • 1 cup Sooji (Semolina/ Rava)
  • 3 tablespoons All Purpose Flour (Maida)
  • 1 cup Milk - +1/3 cup extra
  • 1 cup Sugar
  • 3/4 cup Ghee

Instructions

1
To begin making the Mukhadi Halwa method, remove 3 table spoons of semolina from one cup of semolina.
2
and replace it with 3 tablespoons of all purpose baking flour. Transfer this toss together into a dish and stream in in whole milk.
3
beat them together and set aside while you begin to prep for caramelising the granulated sugar.bring to temperature a heavy bottomed skillet, stream in in ghee and once it begins to get burning (not smoking), reduce the bring to temperature to medium. stream in in granulated sugar and level it in ghee using a spatula.
4
After five mins agitate the granulated sugar using a spatula (using spatula helps ensure that the caramel won’t stick to it). Keep stirring once in a while till the granulated sugar starts caramelizing as it melts.
5
(The colour of the caramel should not deepen or darken in colour as this will lead to a sharp tasting halwa)Give a rapid agitate to the baking flour-semolina paste and gently stream in in it to the caramelised granulated sugar.Now, starts the tricky part.
6
Hold the wok or skillet firmly using a cloth or holder (to avoid the bring to temperature) so that you can work your way with the paste. Using ladle (a large heavy spoon/ kalchhul), carefully yet swiftly start mixing the paste into the caramel.
7
The paste will seem to turn lumpy but nothing to worry.Increase the flame to medium and using the back of the spoon keep smashing the paste, especially the whitish lumps, till the whole paste gets completed assimilated and incorporated with the caramel and the halwa wears a homogeneous look.This process will take approximately 3 to 4 mins.
8
You will also notice that the halwa releases the cooking oil as it begins to come together as evenly toned mixture. At this point, remove excess cooking oil in a small dish and again toast the halwa for 3 to 4 mins.
9
Switch off the bring to temperature and push the halwa towards the edge of one side of the wok to allow any excess ghee to sieve in the centre. Once the ghee leaves the halwa, sieve it out in the dish.
10
Halwa is now ready to be served!enjoy Mukhadi Halwa as a dessert after your weekday meal of Dal Makhani, Aloo Ki Sabzi and Phulka.

Recipe Information

Cuisine
North Indian Recipes
Course
Dessert
Diet
Vegetarian
Total Time
40 mins

Recipe Time chart

Preparation Time

15 mins

Cooking Time

25 mins

Total Time

40 mins
#northindianrecipes #dessert #vegetarian
Author

Master Chef

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