Wednesday, December 28, 2011


I decided to make this for the New Year treat, but curiousity got the better of me. Saw the recipe on a television show and had long been wondering how this was made in sweet shops. At last i came to know how simple it was. Really simple; doesn't need any attention till the last minute. Yes.. you can leave it alone and attend to it for a mere few minutes and this will be beautifully done. The next time i do this am going to take it away from the flame five minutes before so that it stays much softer which is often called "paal halwa". I  intentionally made it into a burfi because it is easier to serve. Next thing about this sweet is that it does not have any butter or ghee in it. Though i am not a milk sweet person except rosgollas, this was a winner.


Milk                     1 litre
Sugar                    100 gms
Curd                     2 Tbsp
Liquid glucose           1 Tbsp (omit if you cant get it, this just makes the burfi  soft and prevents hardening)
Maida                    1 Tbsp

Mix maida with all of the milk before boiling.Make sure it is well blended and there are no lumps.

Bring the milk to a boil and simmer it for 10 mts until it gets a nice color and aroma.

Add the curd and allow it to curdle.

Do not drain (as we do for paneer). Allow it to cook with the whey until all of the water evaporates.

When the mixture is thick and comes together halwa like, add the sugar and leave to simmer again for another 15mts.

By now it should reach a nice brown color.

When the water from the sugar has evaporated, increase the flame and keep swirling the pan.


When the bottom is crystallized,transfer this into a tray. Allow it to cool and cut into pieces.

Garnish with almonds or pistachios. (i didn't). Neither did i add liquid glucose. Googled it to find that it prevents the dish from hardening and keeps it soft. Doesn't matter. It tasted good even without.

Mmm...should think about New Year Dessert.

1 comment:

  1. looks yummy:) I have been planning o make this from a very long time & will defenitely try to make it today


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