Paal Mittai is one more recipe I got from the cook book collection. During 2010, I got Chandra Padmanaban’s Southern Flavours for review and I loved all those authentic recipes. One such recipe was her Mother-in-law’s paal mittai / milk fudge. The recipe was so different from all the recipes I have made earlier and I marked it for this BM. I am in for trying out different recipes daily as long as I get someone to finish it off. For this whole BM, my daughter is the one who is loving the theme I finalized as she has been constantly my taste tester. Though I was tempted a few times and tasted a few, most of the time, I kept my hands off the sweets ( that needed a huge determination from my part) and let my daughter, her friends, hubby and his friends taste them.
The amount of sugar in the recipe is huge, but that is what makes it a mittai. If you use less sugar, it may turn out like kesari, which you really don’t want. If you have already worked with such mittais, then this recipe would be breeze. The only thing you need to do correct is to take it off flame at the right consistency. Make sure that the mixture leaves the sides of the pan and lets out ghee. If using a non stick pan, this gets a little tricky. Because, the mixture always leaves the sides of the pan. So if you are a beginner, don’t use a non stick pan. Go for a heavy bottomed kadai instead to skip the confusion. The texture is more like halwa. I garnished with pistachios as I fell that they make any dessert beautiful. I gave a small piece to my daughter and she just loved it.
Milk – 750 ml
Sooji / Semolina – 1/4 cup
Ghee – 1/2 cup
Cardamom Powder – 1/2 tsp
Sugar – 2 cups
In a heavy bottomed pan mix milk, sugar, rava, ghee and cardamom powder.
Bring it to boil. Reduce flame and keep on stirring until the mixture becomes a mass and starts leaving ghee and leaves the sides of the pan.
Grease a tray with ghee and pour the mixture into it. Garnish with chopped pistachios.
Allow it to cool completely before slicing it.