Paalu Mithai Milk

Paalu Mithai
Paalu Mithai

Paalu Mithai Milk

By David Calito    ,   

May 16, 2015

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South Asian sweets are the confectionery and desserts of South Asia. Thousands of dedicated shops in Bangladesh, India, Nepal, Pakistan and Sri Lanka sell nothing but sweets; however, outside of these countries, South Asian sweet shops are uncommon

  • Prep: 25 mins
  • Cook: 25 mins
  • 25 mins

    25 mins

    50 mins

  • Yields: 4- 6 Servings


1/4 cup ghee (clarified butter)

1/4 cup cashews

1 1/2 cups whole milk

1 cup white sugar

3 tablespoons semolina flour

1/2 teaspoon ground cardamom


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.


Nutrition Facts

Serving Size1 Cup
Total Fat1g
Dietary Fiber5g

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