Mysore Mallige Halwa

A rich, creamy dessert from Mysore, India, made with milk, cardamom, and nuts, perfect for special occasions. Mysore Mallige Halwa is known for its velvety texture and deep flavor.

🛒 Ingredients

• 2 cups Milk
• 1 tsp Grated Cardamom
• 1 cup Granulated Sugar
• 2 tbsp Ghee
• 1/4 cup Chopped Almonds
• 1/4 cup Chopped Cashews
• 1 tsp Kesari Powder
• 1 tbsp Rose Water
• 1/2 tsp Saffron
• 2 tblsp Milk Powder
• Ghee For Greasing
• 1/2 cup Raisins

👨‍🍳 Instructions

1. 1

   Step 1: Grease a shallow, heavy-bottomed pan with ghee and set aside. Heat the milk in a saucepan over medium heat.

2. 2

   Step 2: Bring the milk to a boil, stirring frequently. Reduce the heat to low and simmer for 10 minutes.

3. 3

   Step 3: Add the granulated sugar, ghee, chopped almonds, and chopped cashews to the saucepan. Stir well and cook for 5 minutes.

4. 4

   Step 4: Add the grated cardamom, kesari powder, and rose water to the saucepan. Stir well and cook for 3 minutes.

5. 5

   Step 5: In a small bowl, mix the milk powder and a few tablespoons of the hot milk to make a smooth paste.

6. 6

   Step 6: Add the milk powder paste to the saucepan and stir well. Cook for 2 minutes.

7. 7

   Step 7: Add the saffron to the saucepan and stir well. Cook for 1 minute.

8. 8

   Step 8: Stir in the raisins and cook for another minute.

9. 9

   Step 9: Remove the pan from the heat and let it cool slightly.

10. 10

    Step 10: Transfer the Mysore Mallige Halwa to a serving dish and garnish with chopped nuts and a sprinkle of cardamom powder.

💡 Pro Tips

To prevent the halwa from thickening too much, stir it frequently while it's cooking. To add a nice texture to the halwa, add a handful of chopped nuts just before serving. Avoid overcooking the halwa, as it can become dry and brittle.

📊 Nutrition per Serving