Milk halwa recipe a rich indian sweet made with just few ingredients. I love thirattipal but haven’t tried it at home so when I was telling about this to my friend, she suggested me to try this paal halwa recipe as this tastes just like thirattipaal or paalkova.
Ad gokulashtami is nearing thought to post this easy milk halwa recipe.This is not as tedious as stirring for hours together like for palkova, do try it for krishna jayanthi this year and enjoy.
Milk halwa recipe
Milk halwa recipe a rich indian sweet made for festive occasions.
Ingredients
- 2 cups full fat milk (1/2 litre)
- 1/3 cup sugar
- 1 tbsp sooji
- 1 tbsp curd
- 3 tbsp ghee
- 1/8 tsp cardamom powder
Instructions
- Boil milk, keep a wooden ladle like this to avoid overflowing.Simmer until it becomes almost 1/3rd.
- Add sugar mix well then add sooji.
- Cook until it starts to thicken. At this stage add curd.
- It will start to split, keep cooking in low flame.Keep stirring to avoid burning at the bottom. It will start to thicken and stick.
- Start adding ghee.Add a tbsp of ghee and keep cooking.
- When it sticks add ghee in intervals and keep cooking. At one stage it will come together as a mass without sticking to the sides of the pan. It will start to leave the sides of the pan.
- Add cardamom powder ,mix well and switch off.Ghee will start to ooze at the sides.This is the right stage to switch off. It further thickens with time so adjust accordingly and switch off.
Notes
- Curd is for giving the grainy texture do not skip it.
- Use thick bottomed kadai or pan so that it does not get burnt at the bottom.
- Use full cream milk for best results.
- As per my friend's recipe she asked to add 1/4 cup ghee for 2 cups milk but I reduced it still it was rich and delicious.
- For more sweeter version, instead of 1/3 cup sugar add 1/2 cup.I added cane sugar,You can add regular white sugar for a more white milk halwa.
- Once the halwa starts to leave the sides of the pan switch off, do not stir more else it will become chewy and hard.
How to make milk halwa recipe:
- Boil milk, keep a wooden ladle like this to avoid overflowing.Simmer until it becomes almost 1/3rd.
- Add sugar mix well then add sooji.
- Cook until it starts to thicken.At this stage add curd.
- It will start to split, keep cooking in low flame.Keep stirring to avoid burning at the bottom.It will start to thicken and stick.
- Start adding ghee.Add a tbsp of ghee and keep cooking.
- When it sticks add ghee in intervals and keep cooking.At one stage it will come together as a mass without sticking to the sides of the pan.It will start to leave the sides of the pan
- Add cardamom powder ,mix well and switch off.Ghee will start to ooze at the sides.This is the right stage to switch off.It further thickens with time so adjust accordingly and switch off.
If you want you can add chopped nuts.
Serve hot or warm!
Hi Sharmi,
Do we need to add roasted Sooji?
No add it raw
woo..!!
its look awesome..
Thank yo for this great post
Hi Sharmi,
I am eagerly waiting to try this. Can you please clarify if Sooji needs to be roasted before adding?
No need to roast just add it as such
WOW… SUPER RECIPE
i tried it yesterday..it came out well..
very very tasty and i cant control my self to eat ….
amazing recipe thanks for sharing recipes
Hi, can we add normal sugar or brown sugar is required?
you can use normal sugar too
Hi sharmI Lee
My halwa came white and it was not grainy as well, why could it be
Even after adding sooji ?
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
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?
2 days in fridge
Can I replace sugar with jaggery.. if yes what is the measurement..?
not advisable as jaggery may curdle milk if we cook for a long time.