Milk Halwa Recipe | Paal Halwa Recipe
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.
Servings2 people
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.
Nutrition Facts
Milk Halwa Recipe | Paal Halwa Recipe
Amount Per Serving (100 g)
Calories 494
Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 19g119%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 88mg29%
Sodium 98mg4%
Potassium 471mg13%
Carbohydrates 50g17%
Fiber 3g13%
Sugar 45g50%
Protein 10g20%
Vitamin A 406IU8%
Vitamin C 0.1mg0%
Calcium 318mg32%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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