For over 20 years, we’ve been bringing our famous Madugula Halwa recipe to Hyderabad’s Book Fair and Nampally Exhibition annually. This sweet treat is a special part of our village, Madugula, in Andhra Pradesh’s Anakapalle region of Visakhapatnam.

Our halwa’s story goes back to 1890, when Dangeti Dharma Rao Garu, a local chef from our village, created the recipe. He wanted something that would stay fresh for weeks, and what he came up with was a game-changer.

Today, Madugula Halwa is a must-have at weddings and special occasions. People love its rich ingredients and unique flavor. We’re proud to have kept the original recipe alive, while also introducing new variations like jaggery halwa, dry fruit halwa and chocolate halwa.

Making Madugula Halwa is a complicated process. We use only the finest ingredients – wheat, milk, sugar syrup, Araku forest honey, and dry fruits. The halwa is slow-cooked over firewood, which gives it a distinct texture and flavor. And of course, we add a generous amount of ghee to give it that extra richness.

It takes us around five days to prepare the halwa, but it stays fresh for nearly a month. Whenever we bring our halwa to Hyderabad, we see how much people adore it. They tell us they wait for us to set up our stall every year.”