Mukhadi Halwa Recipe (Semolina & All Purpose Flour Halwa)
Semolina and all purpose flour is soaked in milk and roasted along with caramelised sugar.
This heirloom recipe, from my mother's side of the family, is a unique and decadent Suji Halwa. What makes it different from the regular halwa is it's unique and unusual method of preparing and cooking. Semolina and all purpose flour is soaked in milk and roasted along with caramelised sugar. I absolutely love this dessert for its inimitable flavours.
Serve Mukhadi Halwa as a dessert after your weekday meal of Dal Makhani, Aloo Ki Sabzi and Phulka.
If you like this recipe, you can also try other Halwa recipes such as
15 M
25 M
40 M
6 Servings
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
How to make Mukhadi Halwa Recipe (Semolina & All Purpose Flour Halwa)
To begin making the Mukhadi Halwa recipe, remove 3 table spoons of semolina from one cup of semolina. and replace it with 3 tablespoons of all purpose flour.
Transfer this mix into a bowl and add milk. Whisk them together and set aside while you begin to prep for caramelising the sugar.
Heat a heavy bottomed pan, add ghee and once it begins to get hot (not smoking), reduce the heat to medium.
Add sugar and level it in ghee using a spatula. After five minutes stir the sugar using a spatula (using spatula helps ensure that the caramel won’t stick to it).
Keep stirring once in a while till the sugar starts caramelizing as it melts. (The colour of the caramel should not deepen or darken in colour as this will lead to a bitter tasting halwa)
Give a quick stir to the flour-semolina batter and slowly add it to the caramelised sugar.
Now, starts the tricky part. Hold the wok or pan firmly using a cloth or holder (to avoid the heat) so that you can work your way with the batter.
Using ladle (a large heavy spoon/ kalchhul), carefully yet swiftly start mixing the batter into the caramel. The batter will seem to turn lumpy but nothing to worry.
Increase the flame to medium and using the back of the spoon keep smashing the batter, especially the whitish lumps, till the whole batter gets completed assimilated and incorporated with the caramel and the halwa wears a homogeneous look.
This process will take approximately 3 to 4 minutes. You will also notice that the halwa releases the oil as it begins to come together as evenly toned mixture.
At this point, remove excess oil in a small bowl and again roast the halwa for 3 to 4 minutes. Switch off the heat and push the halwa towards the edge of one side of the wok to allow any excess ghee to drain in the centre.
Once the ghee leaves the halwa, drain it out in the bowl. Halwa is now ready to be served!
Serve Mukhadi Halwa as a dessert after your weekday meal of Dal Makhani, Aloo Ki Sabzi and Phulka.
Keep the ladle ready before you add the paste to the sugar oil mix.
Do not reduce the amount of ghee. This much amount is required to help melt the sugar and also for easier assimilation of the semolina paste. Once the halwa gets cooked, it will automatically release the extra ghee. I removed nearly ¼ cup amount from the halwa.
Ensure that you do not overcook the sugar or be tempted to deepen the color of the caramel, else the halwa can turn bitter in taste.
This halwa keeps well, refrigerated, for a week to 10 days depending on weather. You may add a few tablespoons of milk while reheating it.
Although this halwa uses approximately half a cup of ghee, it is a rich halwa nevertheless. A little goes a long way.
Mukhadi Halwa Recipe (Semolina & All Purpose Flour Halwa) is part of the Mother's Day Recipe Contest 2017
