GMT: Motichoor Halwa
 
Cook time
Total time
 
Author:
Recipe type: dessert
Cuisine: Indian
Serves: 2-3
Ingredients
  • 2 litres milk
  • 2 tbsp condensed milk
  • 7 motichoor ladoos, crushed
  • almonds and pistachios, for garnish
Instructions
  1. In a large heavy bottomed wide vessel on high flame, let the milk come to a boil. Once it comes to a boil, reduce flame to low and allow to simmer, checking every now and then and pushing the layer of cream/milai towards the side. And making sure the milk isn't burning. Continue to do this till the milk is reduced to less than half of the original quantity. (Keep scraping the sides of the vessel and combine it with the thickening milk.) It will take an hour or more and the milk will reduce to a thick mass. Add the condensed milk.
  2. Add the ladoos, crushing them into the thickened milk. Mix well and let cook for a minute or two and then remove from heat.
  3. You can serve the halwa as is at this point, garnished with almonds and pistachio. To make it a little more fancy, you can layer the halwa in a serving dish and top with an extra batch of thick rabri (thickened milk)- that is how we had it the first time. Serve garnished with slivered almonds and pistachios.
Recipe by The Novice Housewife at https://novicehousewife.com/2014/12/02/gmt-motichoor-halwa/