Ragi Halwa is a delicious sweet made by extract ragi milk and cooking it with ghee and jaggery syrup. Ragi Halwa is an alternate to the regular wheat halwa for special occasions. It tastes like roasted grain with sweetness and ghee richness all mixed together. 

This is simple to make but need patience and constant stirring while it gets cooked. It is perfect for serving at special occasions or festive season celebrations, and you can make it ahead too. This is different from regular wheat halwa because ragi gives it a gentle flavour and smooth texture.

About Ragi Halwa

Ragi Halwa is an instant version that can be made quickly. Traditionally ragi halwa is made by soaking whole ragi grain overnight, extracting milk from it then the milk is mixed with sugar syrup cooked till halwa consistency just like we make wheat halwa. As it cooks, the colour slowly darken from pale cream to deep brown.

This recipe is special of the simple ingredients used. Just ragi, ghee, jaggery and cashews. But even with just very few ingredients, the flavour comes out so rich. Some people use whole ragi grains instead of flour because they get more milk from it.

I usually make this on special occasions. My family always finish it quickly because it taste warm and homemade.

I wanted to try Ragi Halwa a quick version which does not take much time. So tried with ragi flour and jaggery syrup, had no hope even till the last 5 mins of kindufying but then when I tasted a spoon it was soo yum. Amma awed and said super yayy!!

The first time I tasted ragi halwa was at Ananda's restaurant we didn't order it they just gave a small bowl full for mittu but as usual we ended up finishing it up. From that time I had this halwa in my totry list and so glad that I nailed it the first time itself.

I was soo happy not only because it turned out great, trust me mittu who is not fond of any halwa loved it so much inspite of me telling her that its ragi halwa. So my picky eater approved Ragi Halwa Recipe this is  so do try and let me know.

Similar Recipes

• Mango Halwa Recipe
• Bread Halwa Recipe
• Milk Halwa Recipe | Paal Halwa Recipe
• Chana Dal Halwa Recipe
• Moong Dal Halwa

Ragi Halwa Ingredients

• Ragi Flour - I use ragi flour to make the base of the halwa. It has a mild, earthy flavour that works really well with jaggery and ghee. 
• Water - I add water to extract the ragi milk, this is the most important step. Then I add more water later when cooking the milk. 
• Jaggery - I just added jaggery for sweetness as it give a natural caramel taste. 
• Ghee - I used ghee for frying the cashews first, then add more slowly while cooking. 
• Cashews - I fry broken cashews in ghee until they turn golden brown. These add crunch and flavour.

How to make Ragi Halwa Step by Step

1.To a mixing bowl - add ragi flour, add water to it.

2.Whisk it well without lumps. Transfer to mixer jar and pulse it few times.Transfer the mixer to a muslin cloth

3.Squeeze well to extract milk. I extracted just once.If you want you can add little more water, pulse and extract second time too. Discard the mixture collected in the cloth. Set the extracted milk aside. To a pan add jaggery.

4.Add water to it

5.Boil for few mins until jaggery dissolves. Strain to remove impurities. Set aside.

6.Heat 1 tablespoon of ghee - add broken cashews, fry till golden brown, remove and set aside.Now add the extracted ragi milk.

7.Keep cooking in low flame. It will start to thicken, but will take at least 10 minutes of stirring. Keep stirring continuously. It will start to coat the ladle.

8.Add jaggery syrup at this stage. Keep stirring and cooking.

9.Slowly it will thicken and reach porridge consistency start adding ghee in intervals. The colour will slowly change to dark shade.

10.Add ghee and mix well. Do not add ghee fully add little by little may be a spoon at at time.It will absorb the ghee.

11.Keep cooking until it gets thick like a jelly. It will start to leave the sides of the pan leaving ghee and will not absorb ghee anymore. This is the right stage.

12.Add ghee fried cashews mix well and switch off. The texture will be glossy and will not stick. Switch off at this stage.

Serve warm!

Expert Tips

• Stir constantly - I keep stirring the ragi milk on low flame or it will form lumps and stick to the bottom. 
• Extract milk - I squeeze muslin cloth really firmly to get as much milk as possible. 
• Add ghee slowly - I add the ghee little by little, just a spoonful at a time because the mixture need time to absorb it. 
• Check the consistency - I watch for when the halwa starts to leave the sides of the pan and stop absorbing the ghee. 
• Use Low Flame - I always cook on low to medium-low flame so nothing burn or stick to the bottom. 
• Fry cashews - I fry the cashews while the halwa is still cooking on the stove. 

Serving and Storage

Serve this halwa warm or at room temperature for best texture and flavour. Store leftovers in airtight container for two to three days. For longer storage, refrigerate and warm gently before serving.

FAQS

1.Can I use whole ragi?

Yes, you can use whole ragi also, You may get more milk when you extract from while ragi grain and so may need little more ghee.

2.How do I know the ragi milk is ready?

It should be thin and slightly creamy, not too watery.

3.Can I reduce the ghee?

Yes, add ghee little by little so that you can reduce the usage of ghee.

4.Can I use white sugar?

Yes you can add regular white, but jaggery gives the best flavour and deep colour to the halwa.

5.What if the halwa is thin?

You must keep cooking on low flame while stirring until it thickens and comes together. Extract milk properly don't add too much water while extracting.

If you have any more questions about this Ragi Halwa Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Ragi Halwa Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Ragi Halwa Recipe

Ragi Halwa is a delicious sweet made by extract ragi milk and cooking it with ghee and jaggery syrup. Ragi Halwa is an alternate to the regular wheat halwa for special occasions. It tastes like roasted grain with sweetness and ghee richness all mixed together. 

Course Dessert

Cuisine Indian

Keyword dessert recipes, diwali dishes, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, halwa, jaggery recipes, millet recipes, nuts recipes, ragi recipes, sweet recipes, virtual diwali party

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 2 people

Calories 315kcal

Author Sharmilee J

Ingredients

• ¼ cup ragi flour
• 5 whole cashews broken
• ⅛ cup ghee

For making jaggery syrup:

• ¼ cup jaggery
• ½ cup water
• 1 ½ cups water

Instructions

• To a mixing bowl - add ragi flour, add water to it.
• Whisk it well without lumps. Transfer to mixer jar and pulse it few times. Transfer the mixer to a muslin cloth.
• Squeeze well to extract milk. I extracted just once. If you want you can add little more water, pulse and extract second time too. Discard the mixture collected in the cloth. Set the extracted milk aside.
• To a pan add jaggery. Add water to it.
• Boil for few mins until jaggery dissolves. Strain to remove impurities. Set aside.
• Heat 1 tablespoon of ghee - add broken cashews, fry till golden brown, remove and set aside.
• Now add the extracted ragi milk. Keep cooking in low flame. It will start to thicken, but will take at least 10 minutes of stirring. Keep stirring continuously. It will start to coat the ladle.
• Add jaggery syrup at this stage. Keep stirring and cooking.
• Slowly it will thicken and reach porridge consistency start adding ghee in intervals. The color will slowly change to dark shade.
• Add ghee and mix well. Do not add ghee fully add little by little may be a spoon at at  a time. It will absorb the ghee.
• Keep cooking until it gets thick like a jelly. It will start to leave the sides of the pan leaving ghee and will not absorb ghee anymore. This is the right stage.
• Add ghee fried cashews mix well and switch off. The texture will be glossy and will not stick. Switch off at this stage. Enjoy Ragi Halwa!

Notes

• Stir constantly - I keep stirring the ragi milk on low flame or it will form lumps and stick to the bottom. 
• Extract Milk Well - I squeeze the muslin cloth really firmly to get as much milk as possible. 
• Add Ghee Slowly - I add the ghee little by little, just a spoonful at a time because the mixture need time to absorb it. 
• Check the consistency - I watch for when the halwa starts to leave the sides of the pan and stop absorbing the ghee. 
• Use Low Flame - I always cook on low to medium-low flame so nothing burn or stick to the bottom. 
• Fry cashews - I fry the cashews while the halwa is still cooking on the stove. 

Nutrition

Serving: 100g | Calories: 315kcal | Carbohydrates: 47g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 16mg | Potassium: 137mg | Fiber: 0.1g | Sugar: 25g | Vitamin C: 0.01mg | Calcium: 118mg | Iron: 2mg

The post Ragi Halwa Recipe appeared first on Sharmis Passions.

Chana Dal Halwa is a tasty, simple sweet made by simmering chana dal paste with ghee, sugar syrup and flavoured with cardamom powder. Chana Dal Halwa can be made quickly with the ingredients available at home for celebrating sudden moments. 

Even though you are using very basic things like chana dal, ghee, sugar, and milk, the halwa tastes so rich and special. This halwa comes together in about an hour and a half, and it is not difficult at all. You can make this for sudden celebration or when guests arrive because it comes together so quickly, and everyone just love it.

About Chana Dal Halwa

Chana Dal Halwa is a traditional Indian sweet halwa that made by cooking ground chana dal paste with ghee until it turn golden and fragrant, then you combine with milk and sugar syrup. The halwa gets its name from chana dal, which is split chickpea dal that has this mild, slightly nutty flavour that makes it different from other halwa recipe.

The texture of this halwa is so wonderful. The cooked dal paste brings flavour  and continuous stirring to make it smooth and creamy. The halwa is golden in colour from the saffron, and it also adds warm flavour and rich taste to the dish. 

You can adjust this halwa based on your taste preference, you can make it sweeter by adding extra sugar or you can prefer it less sweet by using less sugar. The saffron is the key ingredient in this recipe and you really shouldn't skip it because it has special flavour that makes the whole halwa taste different. 

I usually make this on festive occasions or when I want to try something different from the regular halwa that I make at home. My family love it because the texture is so soft and tasty, also feels something impressive but simple.

Similar Recipes

• Bread Halwa Recipe
• Mango Halwa Recipe
• Milk Halwa Recipe | Paal Halwa Recipe
• Moong Dal Halwa
• Ragi Halwa

Chana Dal Halwa Video

Chana Dal Halwa Ingredients

• Chana Dal - I use chana dal for the base of this halwa because it has mild nutty flavour and become smooth when you cook it. You need to soak it for one hour first and then grind it coarsely to get the best texture.
• Ghee - I use ghee for toasting the dal and making it golden and rich. Ghee really gives much better taste and texture to the halwa.
• Sugar - I add sugar for sweetness and you can adjust it based on how sweet you like your halwa and your preference.
• Milk - I add milk to make the halwa creamy and soft, it helps the dal cook completely and get that smooth texture you want. 
• Saffron - I use saffron soaked in warm milk for the beautiful golden colour and special flavour that makes it taste different and more special. 
• Cardamom Powder - I add cardamom powder for warm flavour that goes well with the saffron and ghee and make it taste richer. 
• Almonds - I added chopped almonds for crunch and garnish on the top of the halwa. You can also use cashew or pistachio if you prefer.

How to make Chana Dal Halwa RecipeStep by Step

1.Soak chana dal in water for 1 hour. Drain it and transfer to mixer jar.

2.Grind it to a slightly coarse paste, Set aside. Soak saffron in warm milk, mix well and set aside. To a kadai or pan  add half of ghee to it add ground paste.

3.Keep cooking in low flame, first its lumpy slowly it will crumble like shown below, keep sauteing in low flame until  golden and raw smell of chana dal leaves.

4.Add milk,saffron milk and water to it.

5.Mix well and cook covered for few minutes.

6.Cook until dal gets soft and fully cooked. Add sugar to it and mix well. The mixture will become goey.

7.Slow it will start to thicken, at this stage add remaining ghee. Keep stirring in low flame until it starts to leave the kadai and rolls like a ball.

8.Add cardamom powder and chopped almonds. Mix well and switch off.

Serve hot or warm with a generous sprinkle of chopped almonds. Delicious melt in the mouth chana dal halwa ready. Serve hot or warm!

Expert Tips

• Heavy Kadai - Use a heavy bottomed pan or kadai for this halwa because it prevents the mixture from sticking and burning at the bottom. 
• Toast the Dal - Toast the grind chana dal paste in ghee on low flame until it turn golden for flavour.
• Keep Stirring - Stir at intervals while cooking, regular stirring make sure the halwa cook evenly and the texture come out smooth.
• Add Ghee Right - Add the remaining ghee when the mixture starts to thicken after you add sugar, this really helps to make it soft and creamy. The ghee brings everything together at this stage.
• Cook Till Ball - Cook until the halwa starts to leave the side of the pan and roll like a ball when you stir it. 
• Serve Warm - Serve Chana Dal Halwa while warm because the texture is so soft and creamy at that temperature. 

Serving and Storage

Serve this Halwa warm or hot with chopped almonds on top, It can be kept at room temperature for one day. You can refrigerate for three days and reheat before serving. When reheated, ghee will come out little which makes it soft again.

FAQS

1.Can I skip saffron in this?

You can skip it, but it really makes a big difference to the colour and flavour to the halwa.

2.Can I reduce ghee quantity?

You can reduce little but not too much. Ghee gives texture and shine to the halwa.

3.Why my halwa is sticky?

It may not be cooked fully. Keep cooking and stirring until it leaves sides of pan.

4.Can I skip cardamom?

Yes, cardamom is optional and you can skip it, but it does add warm flavour that go well with the saffron.

5.How long can I store this halwa?

You can simply keep it in an airtight container at room temperature and it stay fresh for like two to three days. 

If you have any more questions about this Chana Dal Halwa Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Chana Dal Halwa Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Chana Dal Halwa

Chana Dal Halwa is a tasty, simple sweet made by simmering chana dal paste with ghee, sugar syrup and flavoured with cardamom powder. Chana Dal Halwa can be made quickly with the ingredients available at home for celebrating sudden moments. 

Course Dessert, sweet, sweets

Cuisine Indian

Keyword chana recipes, dal recipes, diwali dishes, diwali recipes, diwali sweets, diwali sweets recipes, halwa, sweet recipes, virtual diwali party

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 3 people

Calories 367kcal

Author Sharmilee J

Ingredients

• ½ cup chana dal
• ⅛ cup ghee
• ½ cup sugar
• ½ cup milk + 1 tablespoon
• 10 strands saffron
• a tiny pinch cardamom powder (optional)
• 2 tablespoon almonds chopped

Instructions

• Soak chana dal in water for 1 hour. Drain it and transfer to mixer jar.
• Grind it to a slightly coarse paste. Set aside.
• Soak saffron in warm milk, mix well and set aside.
• To a kadai or pan  add half of ghee to it add ground paste.
• Keep cooking in low flame, first its lumpy slowly it will crumble, keep sauteing in low flame until  golden and raw smell of chana dal leaves.
• Add milk, saffron milk and water to it. Mix well and cook covered for few mins.
• Cook until dal gets soft and fully cooked. Add sugar to it and mix well. The mixture will become gooey.
• Slowly it will start to thicken, at this stage add remaining ghee. Keep stirring in low flame until it starts to leave the kadai and rolls like a ball.
• Add cardamom powder and chopped almonds. Mix well and switch off.
• Serve Chana Dal Halwa hot or warm with a generous sprinkle of chopped almonds.

Video

Notes

• Chana Dal - I use chana dal for the base of this halwa because it has mild nutty flavour and become smooth when you cook it. You need to soak it for one hour first and then grind it coarsely to get the best texture.
• Ghee - I use ghee for toasting the dal and making it golden and rich. Ghee really gives much better taste and texture to the halwa.
• Sugar - I add sugar for sweetness and you can adjust it based on how sweet you like your halwa and your preference.
• Milk - I add milk to make the halwa creamy and soft, it helps the dal cook completely and get that smooth texture you want. 
• Saffron - I use saffron soaked in warm milk for the beautiful golden colour and special flavour that makes it taste different and more special. 
• Cardamom Powder - I add cardamom powder for warm flavour that goes well with the saffron and ghee and make it taste richer. 
• Almonds - I added chopped almonds for crunch and garnish on the top of the halwa. You can also use cashew or pistachio if you prefer.

Nutrition

Serving: 100g | Calories: 367kcal | Carbohydrates: 57g | Protein: 8g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 24mg | Sodium: 21mg | Potassium: 168mg | Fiber: 8g | Sugar: 36g | Vitamin A: 84IU | Vitamin C: 3mg | Calcium: 125mg | Iron: 2mg

The post Chana Dal Halwa Recipe appeared first on Sharmis Passions.

Milk halwa is a soft rich sweet with a slight grainy texture that makes it feel so nice to eat. The gentle sweetness of milk with the light flavor of cardamom and the richness from ghee makes it special. It kind of melts in the mouth but still has that small grain feel which makes it different from other milk sweets. Milk Halwa is commonly made for festivals and worth the effort & time for its taste.

This halwa takes a little time as milk has to cook down slowly, but the end result is worth the wait. Adding curd while cooking gives that grainy touch, and ghee adds the smooth finish. You can make it for festivals, small family treats or even when you want something traditional and comforting.

About Milk Halwa

Milk halwa is made by simmering milk until it becomes thick, then adding sugar, rava, curd, and ghee to get a rich taste and texture. The curd makes the milk split slightly giving it a grainy look, while ghee blends in and later starts oozing at the sides when it is ready. This slow process is what builds the flavor and perfect texture.

This sweet is liked in many parts of India, but each place makes it in their own way. Some add khoya for a quicker version but slow cooking milk gives more flavor. The texture is smooth with small grains and the taste is sweet but not heavy. The regional variations also add interesting twists in spices or nuts.

You can adjust the richness by adding more or less ghee, or use white sugar instead of cane sugar if you like a more white color halwa. For sweeter version, you can also add more sugar. This dessert is something I always like to make because it feels warm and traditional.

I usually make this milk halwa recipe for festivals or when guests come. It's one of those dishes that bring people together and makes celebrations happy. Milk Halwa can be prepared in very less time. I love thirattipal so when I was telling about this to my friend, she suggested me to try this Milk Halwa as this tastes just like thirattipaal or paalkova.

As gokulashtami is nearing thought to post this Milk Halwa. This is not as tedious as stirring for hours together like for palkova, do try it for krishna jayanthi this year and enjoy.

Paal Halwa Video

Milk Halwa Ingredients

• Full cream milk - I made this using full cream milk for a rich and creamy texture. You can use regular milk if you want but it won't come out as thick or rich. This is the main base of the halwa.
• Sugar - I have used white sugar for sweetness. You can use cane sugar or brown sugar too for a more healthy version.
• Sooji (semolina) - I have added sooji to help thicken the halwa. You can't skip this as it absorbs moisture and adds a bit of grainy texture which is nice.
• Curd - I used fresh curd to split the milk and get that grainy texture. This makes the halwa different from smooth milk sweets. If you don't have fresh curd, store-bought works fine too.
• Ghee - I made this with little ghee comparatively, add ghee little by little while cooking to make the halwa soft and glossy. It adds richness and good aroma.
• Cardamom powder - I have just added a small pinch for flavor and fragrance.

Similar Recipes

• Kasi halwa
• Carrot halwa
• Badam halwa
• Thirattipaal
• Paalkova

How to make Milk Halwa Step by Step

1.Boil 2 cups full cream milk.

2.Simmer for 5 minutes.

3.Add 2 tablespoon rava(sooji).

4.Keep stirring to avoid lumps.

5.Cook until rava turns soft.

6.Now add ½ cup sugar.

7.Add 2 tablespoon thick curd.

8.Cook until it starts to thicken.

9.It will start to thicken so keep stirring. Cook in low medium flame.

10.Now start adding ghee 1 to 2 tablespoon at a time. We need ⅓ cup ghee in total.

11.Keep cooking, adding ghee in interval.

12.And at one stage it will leave the sides of the kadai. Add remaining ghee fully and cook for few more minutes.

13.Leaves sides of the kadai.

14.Ghee oozes out at the edges now add ⅛ teaspoon cardamom powder.

15.Give a quick mix and switch off. After cooling down the texture will become more grainy.

Paal halwa is ready!

Expert Tips

• Simmer - I always cook the milk in low flame so it gets thick evenly without burning. You can stir once in few minutes at first, but when it starts getting thick, stir often so it doesn't stick at bottom.
• Adding curd - Adding curd makes the milk split and give that grainy texture. If you add too early, milk will separate too much.
• Ghee stage - I add ghee little by little when I see halwa sticking to pan. This way the ghee soaks in well and gives a nice glossy look. You can even smell the change when ghee blends in, also the texture changes.
• Right time to stop - Switch off when halwa leaves the sides of pan and you see ghee oozing at the edges. It will get little more thick after cooling, so don't cook too much.
• Sweetness level - You can add more sugar if you want more sweet, but it will make halwa little softer. I taste once before switching off and adjust.

Serving and Storage

You can serve milk halwa warm or in room temperature. It taste nice as a dessert after lunch or dinner, and also as a sweet snack with tea or coffee. If you have any leftover halwa, keep it in a clean box and store in fridge for 3-4 days. You can warm it little before eating, or even eat it cold also.

FAQS

1.Can I skip curd?

No, curd is what gives the nice grainy texture. Without it, halwa will turn smooth.

2.Can I make this with khoya?

Yes, you can, but the cooking time will be less and taste will be little different.

3.Why my halwa is chewy?

This happens when it cooks too long after it already leaves the sides of the pan. So keep an eye and stop at the correct stage.

4.Can I use low-fat milk??

Yes, but it will make the halwa less rich and little dry.

5.Can I reduce ghee?

Yes, but adding enough ghee makes it more soft and tasty. Ghee adds richness and the texture will change if you reduce ghee.

If you have any more questions about this Milk Halwa Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Milk Halwa Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Milk Halwa Recipe | Paal Halwa Recipe

Milk halwa is a soft rich sweet with a slight grainy texture that makes it feel so nice to eat. The gentle sweetness of milk with the light flavor of cardamom and the richness from ghee makes it special. It kind of melts in the mouth but still has that small grain feel which makes it different from other milk sweets. Milk Halwa is commonly made for festivals and worth the effort & time for its taste.

Course Dessert

Cuisine Indian

Keyword cardamom powder recipe, curd recipes, diwali dishes, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, ghee recipes, halwa, milk recipes, sweet recipes

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 494kcal

Author Sharmilee J

Ingredients

• 2 cups full fat milk
• ½ cup sugar
• ⅓ cup ghee
• 2 tablespoon sooji
• 2 tablespoon curd
• 3 tablespoon ghee
• ⅛ teaspoon cardamom powder

Instructions

• Boil 2 cups full cream milk.
• Simmer for 5 minutes.
• Add 2 tablespoon rava(sooji).
• Keep stirring to avoid lumps.
• Cook until rava turns soft.
• Now add ½ cup sugar.
• Add 2 tablespoon thick curd.
• Cook until it starts to thicken.
• It will start to thicken so keep stirring. Cook in low medium flame.
• Now start adding ghee 1 to 2 tablespoon at a time. We need ⅓ cup ghee in total.
• Keep cooking, adding ghee in interval.
• And at one stage it will leave the sides of the kadai. Add remaining ghee fully and cook for few more minutes.
• Leaves sides of the kadai.
• Ghee oozes out at the edges now add ⅛ teaspoon cardamom powder.
• Give a quick mix and switch off. After cooling down the texture will become more grainy.
• Paal halwa is ready!

Video

Notes

• Simmer slow - I always cook the milk in low flame so it gets thick evenly without burning. You can stir once in few minutes at first, but when it starts getting thick, stir often so it doesn't stick at bottom.
• Adding curd - Adding curd makes the milk split and give that grainy texture. If you add too early, milk will separate too much.
• Ghee stage - I add ghee little by little when I see halwa sticking to pan. This way the ghee soaks in well and gives a nice glossy look. You can even smell the change when ghee blends in, also the texture changes.
• Right time to stop - Switch off when halwa leaves the sides of pan and you see ghee oozing at the edges. It will get little more thick after cooling, so don't cook too much.
• Sweetness level - You can add more sugar if you want more sweet, but it will make halwa little softer. I taste once before switching off and adjust.

Nutrition

Serving: 100g | Calories: 494kcal | Carbohydrates: 50g | Protein: 10g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 88mg | Sodium: 98mg | Potassium: 471mg | Fiber: 3g | Sugar: 45g | Vitamin A: 406IU | Vitamin C: 0.1mg | Calcium: 318mg | Iron: 1mg

The post Milk Halwa Recipe | Paal Halwa Recipe appeared first on Sharmis Passions.