Milk Halwa Recipe aka Doodh Halwa with stepwise pics and ashort YouTube video. This Paal Halwa is another famous sweet recipe like Palkova from Srivilliputhur, a town in Southern side of Tamilnadu. It tastes yummy and similar to palkova but can be done effortlessly as the addition of Sooji/Rava helps the halwa to thicken soon. Furthermore, the curdis used to get a slightly grainy texture and gheefor more richness, which is not used in palkova. As Gokulashtamiis approaching soon, try this halwa and offer to Little Krishna to get his blessings. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel. If interested check my, Janmashtami Recipes and 100+ Lockdown Recipes.
Check my other Halwa Recipes like
1. Papaya Halwa
2. Moong Dal Halwa
3. Almond / Badam Halwa
4. Carrot Halwa
5. Asoka Halwa
6. Bombay / Karachi Flour Halwa
Doodh Halwa Recipe
Milk Halwa Recipe aka Doodh Halwa is another famous sweet recipe like Palkova. This Paal Halwa tastes yummy but can be done effortlessly as the addition of Sooji/Rava helps the halwa to thicken soon.
- 4 Cups Milk
- 1 Cup Sugar
- 4 Pods Cardamom
- ¼ Cup Rava / Sooji
- 2 tbsp Curd
- ¼ Cup Ghee
- First, measure and keep all the ingredients ready. Use full-fat milk for a rich taste.
- To a heavy-bottomed or non-stick pan, pour the milk. Place a small plate inside the pan, this method avoids the milk from overflowing and getting burnt bottom (watch my video for more clarity). Boil the milk and keep stirring in medium flame until it reduces to half the quantity. It takes about 10 minutes.
- Scrap the sides and the colour of the milk starts changing. Continue stirring and the milk starts to thicken.
- The milk solidifies more and there will be no more water content but not too thick. Now add the sugar and cardamom pods, you can add 1/2 tsp of cardamom powder too.
- The sugar dissolves and the milk turns little gooey.
- Add ROASTED sooji/rava and boil for 5 minutes, so it gets cooked nicely. After the sooji is added the halwa starts to thicken.
Now, add the curd (it gives a slightly grainy texture).
- Continue cooking and the milk starts to split.
- Keep stirring and scrape the sides every now and then.
Add ghee at regular intervals and the halwa leaves the sides of the pan.
Switch off the flame, when the halwa is in slight flowing consistency itself, as it thickens with time. Don't cook furthermore, else it turns hard.
Try this Paal Halwa for this coming Gokulashtami festival.
Recipe Video
Tips for Paal Halwa
1. Use full-fat milk, for a rich and creamy Doodh Halwa.
2. Use a heavy-bottomed or non-stick pan only, so the halwa won't stick to the vessel.
3. I placed a small plate inside the vessel which prevents the milk from overflowing and avoids burnt bottom also.
4. Do the whole process in low or medium flame only, else it gets quickly burnt and smells bad.
5. For a healthy version, sugar can be replaced with jaggery too. But filter it and then use to remove impurities.
6. Adjust sugar or jaggery as per sweetness required for this Paal Halwa.
7. Curd gives a slightly grainy texture, so don't skip it. Also, don't use sour curd as it spoils the taste of the halwa.
8. For a variation, add a few saffron threads or cashews fried in ghee but it is optional only.
9. Switch off the flame, when the halwa is in slight flowing consistency itself as it thickens with time. Don't cook furthermore, else it turns hard and chewy.
10. This Milk Halwa Recipe stays good for 2 days at room temperature and 1 week under refrigeration.
Paal Halwa Recipe
Method for Milk Halwa Recipe
1. First, measure and keep all the ingredients ready. Use full-fat milk for a rich taste.
2. To a heavy-bottomed or non-stick pan, pour the milk. Place a small plate inside the pan, this method avoids the milk from overflowing and getting burnt bottom (watch my video for more clarity). Boil the milk and keep stirring in medium flame until it reduces to half the quantity. It takes about 10 minutes.
3. Scrap the sides and the colour of the milk starts changing. Continue stirring and the milk starts to thicken.
4. The milk solidifies more and there will be no more water content but not too thick. Now add the sugar and cardamom pods, you can add 1/2 tsp of cardamom powder too.
5. The sugar dissolves and the milk turns little gooey.
6. Add ROASTED sooji/rava and boil for 5 minutes, so it gets cooked nicely. After the sooji is added the halwa starts to thicken.
7. Now, add the curd (it gives a slightly grainy texture).
8. Continue cooking and the milk starts to split.
9. Keep stirring and scrape the sides every now and then.
10. Add ghee at regular intervals and the halwa leaves the sides of the pan.
11. Switch off the flame, when the halwa is in slight flowing consistency itself, as it thickens with time. Don’t cook furthermore, else it turns hard.
Try this Paal Halwa for this coming Gokulashtami festival.
Milk Halwa Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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