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.
Ingredients:
Milk – 750 ml
Sooji / Semolina – 1/4 cup
Ghee – 1/2 cup
Cardamom Powder – 1/2 tsp
Sugar – 2 cups
Procedure:
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.
Paal Mittai / Milk Fudge - Indian Sweet Recipes
Ingredients
- Milk - 750 ml
- Sooji / Semolina - 1/4 cup
- Ghee - 1/2 cup
- Cardamom Powder - 1/2 tsp
- Sugar - 2 cups
Instructions
- 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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87
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Very interesting. I understand what you mean when you say this will turn into halwa instead of burfi kind.
When should we add sooji
When u add rava that is not mentioned
Lovely one gayathri. Looks easy too. Never tasted this sweet. When do we add the semolina though ? I think that part is missing ..
Paal Mittai looks sinfully delicious. Sweets are my weakness too, it’s really hard to get away from it especially when we are making it. The ingredients reminds me to paal halwa. Wondering how the texture of this mittai would be? is it chewy and melt in mouth texture??
Seriously its had to keep ourselves from these sort of delicious sweets, love your determination Gayathri. Wish i get few of those alluring slices of milk fudge, quite a different sweet. Thanks a lot for this virtual treat.
Fantastic ! The fudge is loaded with ghee , one can see that sheen on it ! But of course it must be super delicious ! The pista garnish is perfect , great choice .
I can why it can become kesari… You made the tricky dish sound super breezy. Very nice Gayathri.
It has turned out beautiful 🙂 and yes the determination to keep away from sweets is too huge 🙂
That paal mittai looks so rich and delicious. Adding sooji sounds interesting.
Except the time consuming part and the elbow work i totally love preparing this milk fudge.. But all the pain and effort worth the taste.. Yummy mittai..
I find it hard to set my barfis but here yours set so beautifully even you used a little amount of suzi. Such a nice and tasty milk based fudge.
Paal mittai looks so tempting and sinful. I’m so respect you for your determination and discipline. Resisting sweets is so difficult.
Wow, this surely looks awesome Gayathri..what a sinful looking burfi! I am surely bookmarking this right away.
Omg another fantastic milk sweet from your milk sweets marathon !! I have heard of this paal mittai before but never got a chance to try it at home.. such perfectly squared and delectable sweet.. looks fabulous !!
Wow! I love the beautiful color of the paal mittai. Did you add regular white sugar or raw sugar. This is one of my favorite sweets 🙂
Good one. Seems like a tricky one if you are not used to making burfis, considering the texture of these burfis.
You do have a stornd determination Gayathri! I would have ate most of the sweets if this was my theme! The paal mittai looks so delicious and inviting!