Last week when we visited a sweet shop, we saw so many beautiful trays of sweets. Two of them looked similar and I know that one was paalkova and I guessed that the other might be paal halwa. To my surprise, I was right about it. We bought home some paal halwa/ milk halwa for the guests who were visiting us the next day. It looked a little different from paalkova when I reheated it for serving. There was lots of ghee which usually is not the case with paalkova.
So when it came to deciding what to do for Thursday Tamil video, I decided to make paal halwa. I read so many recipes and all the recipes had one thing in common. An acidic base to curdle the milk which gives the final texture to it. I decided to go with vinegar. Once the halwa was done, I tasted a little bit and was really glad I tried. It tasted wonderful, very flavourful and very rich. This halwa definitely needs some patience. You need to reduce milk, and then keep on stirring until the mass leaves the sides of the pan. It needs some continuous stirring, but it is just worth it. Tastes amazing and perfect for any celebration or festival. So next time, when you can’t decide on a sweet to make, make paal halwa.
Full Fat Milk – 1 litre
Sugar – 150 gm
Cardamom Powder – 1/2 tsp
Ghee – 75 gm
Vinegar – 1 tbs
Sooji – 30 gm
Almonds For Garnish
Bring milk to boil
Let it boil on low flame until it reduces to 1/3rd.
Now add the sooji and sugar and cook until sugar melts completely.
Add the vinegar and cardamom powder and keep stirring.
The milk will curdle and the whey will separate.
Keep cooking until it starts thickening.
Add ghee in batches and keep on stirring until the halwa leaves the side of the pan.
Transfer to a bowl and garnish with flaked almonds.
Serve it hot or at room temperature.
How to make Paal Halwa / Milk Halwa Recipe
- Full Fat Milk - 1 litre
- Sugar-150 gm
- Cardamom Powder - 1/2 tsp
- Ghee - 75 gm
- Vinegar - 1 tbs
- Sooji - 30 gm
- Almonds for Garnish
- Bring milk to boil
- Let it boil on low flame until it reduces to 1/3rd.
- Now add the sooji and sugar and cook until sugar melts completely.
- Add the vinegar and cardamom powder and keep stirring.
- The milk will curdle and the whey will separate.
- Keep cooking until it starts thickening.
- Add ghee in batches and keep on stirring until the halwa leaves the side of the pan.
- Transfer to a bowl and garnish with flaked almonds.
- Serve it hot or at room temperature.