Milk Sweet - Paalu Mithai

    1 hour 50 min

    Mithai is an Indian-type of confectionary. This version is made by boiling milk with sugar and semolina until thick. The resulting product is deliciously sweet and creamy.

    3 people made this

    Serves: 4 

    • 4 tablespoons ghee (clarified butter)
    • 30g raw cashews
    • 350ml whole milk
    • 200g caster sugar
    • 3 tablespoons semolina
    • 1/2 teaspoon ground cardamom

    Prep:5min  ›  Cook:45min  ›  Extra time:1hr cooling  ›  Ready in:1hr50min 

    1. 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 chopping 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.
    2. Mix the milk, sugar and semolina into the ghee remaining in the pan. Bring the mixture to the 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.
    3. Lightly grease a rimmed dish. Pour the milk mixture onto the prepared dish 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.

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    Reviews in English (2)


    Very interesting indeed! I love sweet but it wasn't the right balance of sweetness and found that the cardamom to be very overpowering. I am the only one in the house can tolerate various spices but not for everyone else. Oh, I didn't have ghee so I made my own using Alton Brown's recipe.  -  13 Apr 2012  (Review from Allrecipes US | Canada)


    It tasted strange  -  11 Apr 2014  (Review from Allrecipes US | Canada)