Paalu Mithai (Milk Sweet)

Paalu Mithai (Milk Sweet)

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"This is a very easy, but a bit time-consuming sweet. It is like sooji halwa except that the liquid is milk (paalu). My children love this sweet."
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1 h 50 m servings 439 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 62.8g
  • 20%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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 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.
  2. 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.
  3. 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.



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 spice...

It tasted strange

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