Milk barfi/ Mawa/ Milk cake/ Milk Halwa recipe

During my childhood days i liked this sweet very much. Today also i just love the taste and falvour of this halwa. We used to call it Doodh no Halwo (in gujarati milk is pronounced as doodh so it is a halwa made of milk).  It is a simple pure and delicious sweet the only thing it required is patience.....

When i went to sweet shops i used to observe how the person makes mawa from milk. They used to boil milks for hours under a tree roof!!!!

Cooking time: 3 hrs

Recipe: Local sweet makers (Kandoi)

Ingredients:
1 and half litre full cream milk
250 gms sugar
100 gms milk powder (optional)
sliced pistachio and almonds for garnish


Method:
1. Take milk in a heavy bottom pan and start boiling.

2. Boil the milk on a medium flame and keep stirring on 10 minutes interval. Solid will start making a layer on the top and the milk will change a colour once reduced to half.

3. Allow the milk to reduce to almost one third. The solids will come out and the color will become buff.

4. Keep scraping the sides of the kadai to avoid burning of milk solids. Now add sugar to it and cook till all sugar meats and again the water released from sugar gets evaporated.

5. Now you can see that the consistency ill become like halwa and it start leaving the sides of kadai due to ghee separated from the milk. If you wish to add milk powder you can add it at this stage and mix well.

 

6. Take a plate and apply ghee on it. Now transfer the mixture to the plate and allow to cool. You can put it in refrigerator to settle fast. Garnish with sliced pistachio and almonds and cut in nice pieces.

It can be garnish with silver foils to give look like sweet shops. It can be preserved for 3-4 days in refrigerator.