Milk Halwa

"Indulge in the Delight of Milk Halwa this Diwali Season!

Diwali is just around the corner, and what better way to celebrate the festivities than with a mouthwatering dessert? This milk halwa recipe is quick and easy, making it perfect for busy hosts or even beginner chefs. Your kids will love the yummy treat, and you'll love how simple it is to make.

For the perfect milk halwa, we suggest using a thick bottomed pan to prevent burning.When it starts to boil, keep a wooden ladle as shown in the picture to avoid overflowing. Use full cream milk for richness and add 1/2 cup of sugar for extra sweetness. If you prefer, you can use white sugar instead of brown. Don't skip the curd or semolina, as they add a delicious grainy texture to the dish. Remember to cook at low heat and stir continuously.

You can also customize the recipe to your liking by adding vanilla essence instead of cardamom powder. When the halwa starts to pull away from the sides of the pan, turn off the heat and stir for a couple of minutes before serving.

Surprise your family with this delicious milk halwa this Diwali season. Happy cooking and happy Diwali!"

You may also like my other Diwali sweets recipes like Rava Ladoo, Boondi Ladoo, Pineapple Kesari, Badam Burfi, Carrot Halwa, Pumpkin Halwa, Beetroot Dates Halwa, Badam Kheer, Rasmalai Recipe, Milk Peda, Gulab Jamun, Kalakand, Kesari, Custard Halwa, Butter Murukku, Thenkuzhal Murukku, Saffron Butter Cookies, Paruppu Vadai, and Urad Dal Vadai.

Milk Halwa 2019-10-21 04:33:25

Milk Halwa

Serves 4
Prep Time: 00:05
Cook Time: 00:25
Total Time: 00:30

Ingredients

• 1/2 litre (2 cups) Full fat milk
• 1/3 cup Brown sugar
• 1 tbsp Rava /semolina /sooji
• 1 tbsp Curd
• 3 to 4 tbsp melted Ghee
• 1/8 tsp Cardamom powder
• Pinch Saffron

Instructions

• Use a thick bottomed pan to make this milk halwa so that it does not get burnt at the bottom.
• Boil milk. When it starts to boil, turn the heat to low and cook until it becomes almost 1/3rd. It takes 10 mins.
• Now add 1/3rd cup of brown sugar, mix well.
• Then add 1 tbsp of semolina / rava /sooji, mix well.
• Cook until it starts to thicken.
• At this stage, add 1 tbsp of curd. It will start to split, Do all these processes over low heat.
• Keep stirring continuously, to avoid burning at the bottom.
• When it becomes thicken and stick, add 1 tbsp of melted ghee and stir constantly.
• When it sticks, add another tbsp of ghee at regular intervals and keep cooking.
• Add cardamom powder and mix well.
• At one stage, it will come together without sticking to the sides of the pan as shown in the picture.
• Now switch off the heat,
• Then add a pinch of saffron and mix well for 2 to 3 mins. Now it starts to ooze the ghee. At this stage transfer the milk halwa to the serving plate.

By Santhi Therese
The Indian Claypot

Boil milk.

When it starts to boil, turn the heat to low

and cook until it becomes almost 1/3rd. It takes 10 mins.

Now add 1/3rd cup of brown sugar,

mix well.

Then add 1 tbsp of semolina / rava /sooji, mix well.

Cook until it starts to thicken. At this stage, add 1 tbsp of curd.

It will start to split, Do all these processes over low heat. Keep stirring continuously, to avoid burning at the bottom.

When it becomes thicken and stick, add 1 tbsp of melted ghee and stir constantly.

When it sticks, add another tbsp of ghee at regular intervals and keep cooking.

Then add cardamom powder and mix well.

At one stage, it will come together without sticking to the sides of the
pan as shown in the picture. Now switch off the heat,

Then add a pinch of saffron and mix well for 2 to 3 mins.

Now it starts to ooze the ghee. At this stage transfer the
milk halwa to the serving plate.