It's been greater than a month since my pal Sharmila has settled lower in Chennai. She would be a good friend attending college. After her marriage she went and moved in Calcutta and it has lived there in excess of twenty five years. The majority of the days she accustomed to call me and enable me to pay for her a trip, however with office and household work, I haven't had the ability to go and meet her. Only yesterday I acquired an opportunity to visit her with my loved ones since it was her anniversary and she or he had asked us for supper. After dinner she offered a scrumptious dessert which she stated is Makhadi halwa. Makhadi is semolina and causeing this to be halwa takes a shorter period than making other kinds of halwa that involves some time and strenuous stirring. Anyway I enjoyed it and also, since my husband and boy loved it, I immediately noted lower the recipe. I'm planning to really make it a few days ago, and meanwhile why don’t you attempt it? This is actually the recipe.
Recipe for Makhadi halwa
Ingredients:
- Semolina: 2 cups
- Sugar: 2 cups
- Ghee: 1 cup
- Water: 3 cups
- Milk: 2 cups
- Khoa: 1 cup
- Desiccated coconut: 2 tablespoons of (optional)
- Cardamom powder: teaspoon
- Almonds: 50 Gms
- pistachios: 50 Gms
Preparation:
- Soak the semolina by 50 percent glasses of water and aside for one hour.
- Cut the almonds and pistachios into thin fine strips.
- If khoa isn't obtainable in the encompassing store, you may make the khoa in your own home. Although it takes greater than an hour or so to help make the khoa, your time and effort makes it worth while, because homemade khoa is more enjoyable than readymade khoa.
- Heat a pan. Add some sugar and 1 cup water. Mix well and boil the mix before the sugar completely dissolves within the water and sugary syrup is created.
Method:
- Drain all of the water in the semolina and aside.
- Have a non-stick pan as well as heat it.
- Add some semolina and saute for any couple of seconds.
- Add some milk and permit the milk to boil.
- Once the milk starts boiling, lessen the flame, and prepare the mix by stirring continuously.
- Stir for around fifteen minutes before the semolina becomes light brown.
- Now add some sugar syrup and cardamom powder and khoa and stir.
- Once the halwa thickens, add half the amount of slivered almonds and pistachios and blend well and prepare for just two minutes.
- Turn off the flame.
- Add desiccated coconut and blend well.
- Garnish using the remaining almonds and pistachios and serve hot.
My pal had added eggs when she made the semolina halwa, however i have overlooked it. If you'd like to include eggs, gently beat 2 eggs and increase the halwa once the halwa starts thickening, before adding the nuts and prepare again for five minutes before garnishing. The key step to remember would be to remove the halwa in the flame when adding the beaten eggs and around the stove again.
