Friday, November 22, 2013

Doodh halwo(Milk Halwa)


This mithai is closer to my heart. Growing up, I saw mom making this mithai whenever milk went sour. She would curdle up the milk further with little bit of yogurt, cook it gently till all the moisture evaporates and voila, super duper halwo was ready. I totally forgot about it in all these years. And God knows why, these past few days, I’ve been craving this mithai like it’s nobody’s business. I NEVER crave desserts, ever. So it was a great deal to me and I know I have got to make it no matter what. At first, I thought of making paneer and go from there. Then I changed my mind, picked up a container of ricotta cheese and made this heavenly dessert! I couldn’t stop eating it. I literally burnt my mouth as I popped in hot halwo right out of the microwave. It was that impatient. Well, craving’s gone. Now that’s good thing.

Here’s how I made it.

Doodh halwo
400 gms ricotta cheese(full fat)
1 to 1-1/4 cup sugar,depending on how sweet you like
2-3 tbsp ghee
4-5 strands of saffron,soaked in 1 tbsp milk
Cardamom powder
Chopped almonds and pistachio nuts for garnish(optional)

How to:
Mix all the ingredients in a microwave safe bowl.
Microwave for about 17 minutes(mine took this long).
Stir at every 2 minutes.
When the moisture evaporates, halwa changes color(caramelization of sugar and saffron effect), it is ready.

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