Milk Halwa

This mouthwatering milk halwa is a quick and simple dessert. It is just like aavin palkova. Kids will surely like this yummy milk halwa. Beginners can also make this delicious milk halwa without much difficulty. So friends, try this out and give a pleasant surprise to your family during this Diwali! Happy Diwali!

Milk Halwa

Furthermore, I would like to share some of my suggestions for a perfect milk halwa. Firstly, try to use a thick bottomed pan to make this milk halwa so that it does not get burnt at the bottom. When it starts to boil, keep a wooden ladle as shown in the picture to avoid overflowing. Then, use full cream milk for richness.

If you want more sweeter, then add 1/2 cup of sugar instead of 1/3rd cup. You can also add white sugar instead of brown sugar. Curd and ava/semolina/sooji give a grainy texture to this recipe, so don’t skip it. Do all these processes at low heat. Also keep stirring continuously to avoid burning at the bottom.

You can also add vanilla essence instead of cardamom powder.

Finally, once the halwa starts to leave the sides of the pan, switch off the heat. Stir for 2 more mins and then transfer the halwa to the serving plate.

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

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

Prep Time   00:05        Cook Time   00:25        Total Time   00:30                      Ingredients

1. 1/2 litre (2 cups) full fat milk
2. 1/3 cup brown sugar
3. 1 tbsp rava /semolina /sooji
4. 1 tbsp curd
5. 3 to 4 tbsp melted ghee
6. 1/8 tsp cardamom powder
7. pinch of saffron          Instructions
8. Use a thick bottomed pan to make this milk halwa so that it does not get burnt at the bottom.
9. Boil milk. When it starts to boil, turn the heat to low and cook until it becomes almost 1/3rd. It takes 10 mins.
10. Now add 1/3rd cup of brown sugar, mix well.
11. Then add 1 tbsp of semolina / rava /sooji, mix well.
12. Cook until it starts to thicken.
13. At this stage, add 1 tbsp of curd. It will start to split, Do all these processes over low heat.
14. Keep stirring continuously, to avoid burning at the bottom.
15. When it becomes thicken and stick, add 1 tbsp of melted ghee and stir constantly.
16. When it sticks, add another tbsp of ghee at regular intervals and keep cooking.
17. Add cardamom powder and mix well.
18. At one stage, it will come together without sticking to the sides of the pan as shown in the picture.
19. Now switch off the heat,
20. 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 https://theindianclaypot.com/

Milk Halwa

Serves 1
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.