Paal Halwa | Milk halwa

In a heavy bottomed pan add the milk, sugar, ghee and sooji.

No need to roast the sooji.

Mix everything and start stirring it.

This will thicken in 2-3 minutes.

Keep stirring it, else it will stick to the bottom.

I personally don’t prefer adding cardamom powder or saffron to this paal halwa as it will suppress the milk taste.

Once it comes into a whole mass and leaves on the sides, add the cardamom powder, if you wish to add.

Mix well and the curd.

This gives a nice texture to the milk halwa.

Mix well and cook for 2 minutes.

Switch off the flame.

Milk halwa is ready.