Makhani Halwa made with fresh cream is an interesting, traditional and delicious dessert recipe. We hope that video of this recipe as mentioned at the end will be watched till end to get the full understanding and enjoyment of this dish. Your comments are very much precious for our guidance not only but to show your interest in our videos.
Let us have a look of its making/preparation or cooking in MHK’s own style. We are going to make it in simple, easy and quick way to add an interesting main course meal dish:
Ingredients:
Semolina (سوجی): 500 Grams (2 Cups in Strained form)
Sugar (چینی): 500 Grams (2 Cups)
Milk (دودھ): 1/2 Liters (02 Cups)
Vanaspati (گھی): 200 Grams (1 Cups)
Fresh Cream (بالائی): 200 ml (1 Cup)
Cashew (کاجو ), Almond (بادام) , Pistachio (پستہ) , Raisins (کشمش) : 2 Table Spoon Each
Cardamom (الائیچی) Powder: 1/2 Tea Spoon
Procedure:
Step-1: Prior to cooking soak semolina with milk for 15~20 minutes to make harmonious paste
Step-2: Place the pot on medium to high flame and pour Vanaspati in it and let it to melt.
Step-3: Add sugar and let it melt in hot Vanaspati until its colour turns into golden or become a sugar syrup.
Step-4: Add semolina & milk paste at his stage and stir continuously and cook till it shines, release the Vanaspati and become unstick.
Step-5: After cooking of almost 10 minutes add fresh cream to give a creamy texture and enhance the taste of the halwa. Cook further until it is dissolved, gives shine and halwa become grainy.
Step-6: Now add cardamom powder to give a pleasant smell to the halwa.
Step-7: Now add all dry fruits and cook further until the whole halwa moves with spatula and ghee become quite visible at the edges of halwa.
Tips:
1. Use hard spatula for mixing and cooking of halwa.
2. Add the batter in mixture carefully.
3. When the whole batter starts moving with spatula means the halwa is ready.
For detailed recipe please click on the link given below:
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