Paal Mittai Milk Fudge Indian Sweet Recipes

PAALU MITHAI (MILK SWEET)

Steps:

• Heat the ghee in a heavy-bottomed pan over medium heat; fry the cashews in the ghee until golden brown, about 5 minutes. Scrape onto a cutting board to cool, leaving some of the ghee in the pan and return the pan to the stove. When the cashews are cool, chop coarsely.
• Mix the milk, sugar, and semolina flour into the ghee remaining in the pan. Bring the mixture to a boil; reduce heat to low and cook, stirring frequently, until the mixture becomes very thick, 30 to 45 minutes. Stir the cardamom into the mixture.
• Lightly grease a rimmed platter. Pour the milk mixture onto the prepared platter and spread into an even layer. Sprinkle the chopped cashews over the mixture. Score the mithai into squares and allow to cool completely before cutting.

MOM'S PERFECT THERITIPAAL (SOUTH INDIAN MILK "FUDGE")

Steps:

• Boil milk in a heavy-bottomed pot and then lower the flame to medium.
• Let the milk simmer till it reduces to one-fourth of the original quantity (about 30 minutes), stirring every 5 minutes for a whole minute.
• Make a thick paste of the milk powder with 1 cup water.
• Add it to the reduced milk and again bring it to a boil, stirring continuously.
• Simmer again for 10 minutes.
• Now add sugar, mix well, bring to a boil, and then reduce flame to a simmer.
• After about 20 minutes, when the mixture reduces into a coarse, thick batter (almost lumpy, like dense muffin-batter), remove from flame.
• Let it stand until cooled to room temperature.
• Spoon into dessert bowls and serve warm, or chilled.