Milk halwa is a soft rich sweet with a slight grainy texture that makes it feel so nice to eat. The gentle sweetness of milk with the light flavor of cardamom and the richness from ghee makes it special. It kind of melts in the mouth but still has that small grain feel which makes it different from other milk sweets. Milk Halwa is commonly made for festivals and worth the effort & time for its taste.
This halwa takes a little time as milk has to cook down slowly, but the end result is worth the wait. Adding curd while cooking gives that grainy touch, and ghee adds the smooth finish. You can make it for festivals, small family treats or even when you want something traditional and comforting.
Jump to:
About Milk Halwa
Milk halwa is made by simmering milk until it becomes thick, then adding sugar, rava, curd, and ghee to get a rich taste and texture. The curd makes the milk split slightly giving it a grainy look, while ghee blends in and later starts oozing at the sides when it is ready. This slow process is what builds the flavor and perfect texture.
This sweet is liked in many parts of India, but each place makes it in their own way. Some add khoya for a quicker version but slow cooking milk gives more flavor. The texture is smooth with small grains and the taste is sweet but not heavy. The regional variations also add interesting twists in spices or nuts.
You can adjust the richness by adding more or less ghee, or use white sugar instead of cane sugar if you like a more white color halwa. For sweeter version, you can also add more sugar. This dessert is something I always like to make because it feels warm and traditional.
I usually make this milk halwa recipe for festivals or when guests come. It's one of those dishes that bring people together and makes celebrations happy. Milk Halwa can be prepared in very less time. I love thirattipal so when I was telling about this to my friend, she suggested me to try this Milk Halwa as this tastes just like thirattipaal or paalkova.
As gokulashtami is nearing thought to post this Milk Halwa. This is not as tedious as stirring for hours together like for palkova, do try it for krishna jayanthi this year and enjoy.
Paal Halwa Video
Milk Halwa Ingredients
- Full cream milk - I made this using full cream milk for a rich and creamy texture. You can use regular milk if you want but it won't come out as thick or rich. This is the main base of the halwa.
- Sugar - I have used white sugar for sweetness. You can use cane sugar or brown sugar too for a more healthy version.
- Sooji (semolina) - I have added sooji to help thicken the halwa. You can't skip this as it absorbs moisture and adds a bit of grainy texture which is nice.
- Curd - I used fresh curd to split the milk and get that grainy texture. This makes the halwa different from smooth milk sweets. If you don't have fresh curd, store-bought works fine too.
- Ghee - I made this with little ghee comparatively, add ghee little by little while cooking to make the halwa soft and glossy. It adds richness and good aroma.
- Cardamom powder - I have just added a small pinch for flavor and fragrance.
Similar Recipes
How to make Milk Halwa Step by Step
1.Boil 2 cups full cream milk.
2.Simmer for 5 minutes.
3.Add 2 tablespoon rava(sooji).
4.Keep stirring to avoid lumps.
5.Cook until rava turns soft.
6.Now add ½ cup sugar.
7.Add 2 tablespoon thick curd.
8.Cook until it starts to thicken.
9.It will start to thicken so keep stirring. Cook in low medium flame.
10.Now start adding ghee 1 to 2 tablespoon at a time. We need ⅓ cup ghee in total.
11.Keep cooking, adding ghee in interval.
12.And at one stage it will leave the sides of the kadai. Add remaining ghee fully and cook for few more minutes.
13.Leaves sides of the kadai.
14.Ghee oozes out at the edges now add ⅛ teaspoon cardamom powder.
15.Give a quick mix and switch off. After cooling down the texture will become more grainy.
Paal halwa is ready!
Expert Tips
- Simmer - I always cook the milk in low flame so it gets thick evenly without burning. You can stir once in few minutes at first, but when it starts getting thick, stir often so it doesn't stick at bottom.
- Adding curd - Adding curd makes the milk split and give that grainy texture. If you add too early, milk will separate too much.
- Ghee stage - I add ghee little by little when I see halwa sticking to pan. This way the ghee soaks in well and gives a nice glossy look. You can even smell the change when ghee blends in, also the texture changes.
- Right time to stop - Switch off when halwa leaves the sides of pan and you see ghee oozing at the edges. It will get little more thick after cooling, so don't cook too much.
- Sweetness level - You can add more sugar if you want more sweet, but it will make halwa little softer. I taste once before switching off and adjust.
Serving and Storage
You can serve milk halwa warm or in room temperature. It taste nice as a dessert after lunch or dinner, and also as a sweet snack with tea or coffee. If you have any leftover halwa, keep it in a clean box and store in fridge for 3-4 days. You can warm it little before eating, or even eat it cold also.
FAQS
1.Can I skip curd?
No, curd is what gives the nice grainy texture. Without it, halwa will turn smooth.
2.Can I make this with khoya?
Yes, you can, but the cooking time will be less and taste will be little different.
3.Why my halwa is chewy?
This happens when it cooks too long after it already leaves the sides of the pan. So keep an eye and stop at the correct stage.
4.Can I use low-fat milk??
Yes, but it will make the halwa less rich and little dry.
5.Can I reduce ghee?
Yes, but adding enough ghee makes it more soft and tasty. Ghee adds richness and the texture will change if you reduce ghee.
If you have any more questions about this Milk Halwa Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Milk Halwa Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Milk Halwa Recipe | Paal Halwa Recipe
Ingredients
- 2 cups full fat milk
- ½ cup sugar
- ⅓ cup ghee
- 2 tablespoon sooji
- 2 tablespoon curd
- 3 tablespoon ghee
- ⅛ teaspoon cardamom powder
Instructions
- Boil 2 cups full cream milk.
- Simmer for 5 minutes.
- Add 2 tablespoon rava(sooji).
- Keep stirring to avoid lumps.
- Cook until rava turns soft.
- Now add ½ cup sugar.
- Add 2 tablespoon thick curd.
- Cook until it starts to thicken.
- It will start to thicken so keep stirring. Cook in low medium flame.
- Now start adding ghee 1 to 2 tablespoon at a time. We need ⅓ cup ghee in total.
- Keep cooking, adding ghee in interval.
- And at one stage it will leave the sides of the kadai. Add remaining ghee fully and cook for few more minutes.
- Leaves sides of the kadai.
- Ghee oozes out at the edges now add ⅛ teaspoon cardamom powder.
- Give a quick mix and switch off. After cooling down the texture will become more grainy.
- Paal halwa is ready!
Video
Notes
- Simmer slow - I always cook the milk in low flame so it gets thick evenly without burning. You can stir once in few minutes at first, but when it starts getting thick, stir often so it doesn't stick at bottom.
- Adding curd - Adding curd makes the milk split and give that grainy texture. If you add too early, milk will separate too much.
- Ghee stage - I add ghee little by little when I see halwa sticking to pan. This way the ghee soaks in well and gives a nice glossy look. You can even smell the change when ghee blends in, also the texture changes.
- Right time to stop - Switch off when halwa leaves the sides of pan and you see ghee oozing at the edges. It will get little more thick after cooling, so don't cook too much.
- Sweetness level - You can add more sugar if you want more sweet, but it will make halwa little softer. I taste once before switching off and adjust.
Swetha
Hi Sharmi,
Do we need to add roasted Sooji?
Sharmilee J
No add it raw
hopebariatric
woo..!!
its look awesome..
Thank yo for this great post
Sujeetha jagadeesan
Is there no video for this recipe
Sharmilee J
no video yet will post soon
Kamali
H..cane sugar is nattu sakkarai? Please confirm..
Sharmilee J
yes it is nattu sarkarai
Swetha
Hi Sharmi,
I am eagerly waiting to try this. Can you please clarify if Sooji needs to be roasted before adding?
Sharmilee J
No need to roast just add it as such
அனுபிரேம்
WOW... SUPER RECIPE
i tried it yesterday..it came out well..
very very tasty and i cant control my self to eat ....
Pulkit Jain
amazing recipe thanks for sharing recipes
Sneha
Hi, can we add normal sugar or brown sugar is required?
Sharmilee J
you can use normal sugar too
Vidya
Hi sharmI Lee
My halwa came white and it was not grainy as well, why could it be
Sharmilee J
Even after adding sooji ?
Vidya
Yes.. I followed your recipe as it is except I added white sugar.. though I must say it came out tasty.. It was white and not grainy like yrs
DDD
Halwa came out good Sharmi, thank you, can you please let me know the shelf life of this halwa. Do we need to refrigerate or it will be good outside?
Sharmilee J
2 days in fridge
Archana
Can I replace sugar with jaggery.. if yes what is the measurement..?
Sharmilee J
not advisable as jaggery may curdle milk if we cook for a long time.