Makhandi Halwa Recipe with A2 Desi Cow Ghee
This Makhandi halwa can be prepared using Hebbail's A2 desi cow ghee, milk-soaked semolina, and roasted nuts for a rich, traditional dessert that works for festivals, or a quick evening sweet. If you've been looking for a fuss-free Makhandi halwa recipe that doesn't compromise on flavor, this one uses just five ingredients and a single pan. What You'll Need Ingredient Quantity Sooji (semolina/rava) 1 cup Milk 2 cups Hebbail A2 Desi Cow Ghee 1 cup Sugar 1 cup Mixed nuts (cashews, almonds, raisins) A handful, for garnish Step-by-Step: How to Make Makhandi Halwa with Hebbail Ghee Step 1: Soak the sooji Mix the 1 cup sooji and 1 cup milk together in a bowl. Set it aside for 30 minutes so the semolina softens and absorbs the milk fully. This step is what gives the halwa its soft, melt-in-the-mouth texture, so don't skip it. Step 2: Roast the nuts While the sooji rests, roast your cashews, almonds, and raisins in a little of the ghee u...