Thursday, 29 January 2015

Doodhi Halwa

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I saw this halwa recipe on a cooking show and was much inspired by how easy it was to make. This recipe is not much known by many people in Pakistan as this halwa is delicacy made in only a few cities of Pakistan and that too of Punjab province.   I am totally in love with this halwa, please do try it, I am sure it will become a keeper recipe for you too….

Doodhi Halwa


3 kg Milk

2-3 tsp tatri/citric acid (you can also use 2-3 tbsp of lemon juice or vinegar)

250gm -300 gm Sugar 

100 gm Walnuts 

  50 gm sesame seeds

100 gm almonds 

¼ tsp cardamom powder

3 -4 tbsp ghee 

Doodhi Halwa


1) Add milk in a heavy based pan and bring it to boil. Once the milk starts to boil, turn the heat down to medium and add in tatri a tsp at a time (or start by 1 tbsp of lemon juice or vinegar) until the milk curdles in to lumps and separates form whey, stir very slowly and with a light hand.

2) Now add in about 2 cups of water and let it cook on very low flame for about 3-4 hours, till all the water evaporates and the colour get light brown.

3) When the water dries up add in 3-4 tbsp of ghee, turn the flame to medium high and start frying the mixture, make sure to be very gentle while stirring, because we don’t want to break the  curdled milk lumps. At this stage if you want to change the pan and transfer the mixture in to a karahi or wok you can do so.  

4) Fry the mixture for 3-4 minutes and add in the sugar, remember to stir gently, once the water from sugar dries up, add in the almonds, walnuts, sesame seeds, and cardamom powder.

5) Once the oil separates turn off the flame, take out the halwa on a greased trey and let it cool down 6-7 hours, cut in to desired shape and enjoy!!!

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