Milk halwa recipe / Paal halwa
How to make milk halwa – Easy halwa recipes
Servings: 2 people
Ingredients
1 cup – 240ml
- 2 cups Milk
- ½ cup Sugar
- 3 tbsp Ghee
- 1 tbsp Rava/Sooji/semolina
- 5 Cashews, badam, pista
- Saffron thread few
- 1 tbsp Curd ( to get grainy consistency)
- ¼ tsp Cardamom powder ( optional)
Instructions
- Slice the nuts and keep it aside.
- Take the unboiled (raw) milk in a heavy bottomed kadai & add Sugar, rava and ghee into it except cashew & cardamom powder. Check for sugar and add more if necessary. No problem about the ratio of rava/sooji. It should be minimum.
- Keep it on the flame, Stir the mixture slowly till it reduces to half. But make sure you stir it at regular intervals to avoid lumps and sticking.
- Once it becomes thick, add curd and mix well. Simmer the flame, add the cardamom powder, saffron ( If using) and stir it continuously.
- At one stage it will become non-sticky and it starts leaving the sides of kadai with some traces of ghee. Switch off the flame immediately.
- Grease the plate with little ghee and spread the halwa into it. Decorate with sliced nuts and enjoy !! It will set as it cools down. Milk halwa is ready to serve hot. It stays good only for ONE DAY without refrigeration.
Notes
- Use thick, full fat milk for rich taste. For flavoring you can add saffron essence instead of cardamom. U can try this recipe in microwave oven too. For 700w, keep it for 20 mins & stir for every 3-4 minutes.
- Depending upon the sweetness you need, adjust the quantity of sugar. Food Color is not necessary. If you need, you can dissolve saffron in little hot milk and add it.
- Sooji / Semolina is used to give thickness to the halwa.
- Do not stir the halwa for long time, it will become chewy. So remove it as soon as it starts to leave the sides of pan and looks thick. It will set only after it cools down completely.