Halwai November 9, 2018


• 1 cup – Rice
• 1 cup – Thick Coconut Milk
• 1/2 cup – Sugar
• 1/4 cup – Milk
• 1 tsp – Instant Yeast
• 1 tsp – Cardamom seeds
• Khaskhas to sprinkle


  1. Soak rice in water for 3 hrs.
  2. Rinse out the water and put the rice in the liquidizer with coconut milk, milk, yeast and cardamom seeds.
  3. Blend till the mixture is smooth.
  4. Place the mixture in a large bowl, add sugar and whisk it properly.
  5. Keep it in a warm place to rise for 3 hrs.
  6. Heat margarine or oil in a non-stick frying pan.
  7. Stir the risen mixture lightly and drop 1 cup of mixture in to the centre of a pan and fry it covered for 7 minutes on a low heat.
  8. Open the cover and sprinkle khaskhas on top of makati.
  9. Put the pan on a pre-heated grill to cook, take it off and cool on a wire rack.
  10. Serve warm. Repeat with the remaining mixture.

Recipe courtesy of Duriya Anjari