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Quick Overview
  • Boil milk, keep a wooden ladle like this to avoid overflowing.Simmer until it becomes almost 1/3rd.
  • Add sugar mix well then add sooji.
  • Cook until it starts to thicken. At this stage add curd.
  • It will start to split, keep cooking in low flame.Keep stirring to avoid burning at the bottom. It will start to thicken and stick.
  • Start adding ghee.Add a tbsp of ghee and keep cooking.
  • When it sticks add ghee in intervals and keep cooking. At one stage it will come together as a mass without sticking to the sides of the pan. It will start to leave the sides of the pan.
  • Add cardamom powder ,mix well and switch off.Ghee will start to ooze at the sides.This is the right stage to switch off. It further thickens with time so adjust accordingly and switch off.
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  • Curd is for giving the grainy texture do not skip it.
  • Use thick bottomed kadai or pan so that it does not get burnt at the bottom.
  • Use full cream milk for best results.
  • As per my friend’s recipe she asked to add 1/4 cup ghee for 2 cups milk but I reduced it still it was rich and delicious.
  • For more sweeter version, instead of 1/3 cup sugar add 1/2 cup.I added cane sugar,You can add regular white sugar for a more white milk halwa.
  • Once the halwa starts to leave the sides of the pan switch off, do not stir more else it will become chewy and hard.


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