As a kid, the only Halwa I was aware of, were the colourful Halwas I saw in almost all bakeries in Kerala. One could find huge blocks of Halwa in various colours like Black, Orange, Yellow and Green. I somehow never really liked them. Few years back during our Kerala visit, my MIL bought some Milk Halwa from Indian Bakery near our place. On her insistence, I tasted a piece with much reluctance. To my surprise, I loved it and ended up having a couple more pieces. This Halwa was something different.
The other day while talking to my SIL who was in Kerala for a short trip, we happened to discuss about the Halwa. As luck would have it, she had a packet right in front of her. She listed out the ingredients. The only thing I had to do was to find the proportion. On searching the net, I came across a recipe from A tasty Challenge. The only change I made was to completely omit Sago. Also I halved the recipe as this was my first attempt. The best part was when J’s cousin dropped in unexpectedly. While serving the Halwa, I asked them to guess what it is. Pat came the reply “Milk Halwa”… Yippee !!!
- 130 gms Flour
- 3 - 1/2 cups Water
- 3 cups Milk
- 2 cups Sugar
- 1 tin Milkmaid condensed milk (or more) /Sweet
- 1/2 cup Butter Ghee (or more) Clarified
- 1/3 cup Cashew nuts chopped
- 1/2 teaspoon Cardamom powder
- Take flour in a bowl.
- Pour water into it and mix well.
- Strain the mixture into a pan.
- Cook the mixture on medium heat, stirring continuously, till it thickens.
- Carefully add milk, a little at a time, making sure no lumps are formed.
- Continue cooking till flour no longer tastes raw.
- When the mixture starts to boil, add the sugar and milkmaid.
- If you want more sweetness, add more sugar/condensed milk.
- Add ghee and continue cooking, stirring continuously.
- You will see the colour of the mixture changing from off white to golden brown gradually.
- When the mixture becomes thick, add the cardamom powder and mix well.
- After a few minutes, add cashew nuts and mix well.
- Cook till the mixture leaves the side of the pan and forms a mass and have a glazed look. You can spot drops of ghee along the sides.
- Transfer the mixture to a greased plate/tray.
- Level it with a greased spoon.
- Allow to cool.
- Cut into desired shape.