This Doodh no Halwo is a rich, grainy Gujarati milk sweet made with whole milk, condensed milk, yogurt and saffron. My microwave version gives you that lovely soft, milky texture without spending hours reducing milk on the stove. Serve it warm and loose, or let it set into little squares.
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Mum used to get treated to doodh no halwo from a dairy shop near her home in Ahmedabad. When I visited India in 2012, I finally tried it from that very same shop!
This microwave version is our way of bringing that milk-shop sweet home without the lengthy process of reducing litres of milk.
What Makes Milk Halwa Different?
The texture is what makes this sweet special.
It isn't completely smooth like peda or creamy like lachha rabdi. The milk separates into delicate grains as it cooks, giving the halwo a soft, slightly crumbly texture that melts as you eat it.
Traditionally, milk is reduced and split to create those grains. That is why it is sometimes called fatelo doodh halwa (fatelo means split). Here, condensed milk speeds up the reducing process, while a little yogurt helps create the characteristic texture.
The result should be moist, not dry or chewy.
If you're after a different kind of milk sweet, try my instant kalakand (slightly different to milk halwa), doodh peda or ricotta cheese peda.
In the past we have experimented and created this chocolate and rose Indian milk cake, which is a reader favourite!
Milk Halwa Ingredients
You'll find the full ingredients list with measurements in the recipe card below, but these notes are worth reading first. They explain the small ingredient choices, swaps and texture cues I've learnt from making this recipe.
Whole milk
Use full-fat milk for a rich flavour and a lovely grainy texture.
Condensed milk
This is what makes the microwave version so much quicker. The milk has already been concentrated, so there's less liquid to reduce.
Use regular full-fat sweetened condensed milk rather than a light version.
Plain yogurt
A little yogurt helps the milk separate and develop its grainy texture.
I use plain, full-fat yogurt that isn't overly sour - my homemade mild yogurt works great here. You want the finished halwo to taste milky, not tangy.
Sugar
You only need a small amount because condensed milk is already sweet.
Ghee
Ghee (I make my own ghee from butter) adds richness and gives the halwo a lovely finish. Add it towards the end of cooking.
Saffron and cardamom
These are the classic flavours in my version.
I soak the saffron in a little warm milk to release its colour and aroma. Ground green cardamom powder adds a lovely fragrance without overpowering the milk.
Nuts
I finish with chopped almonds and pistachios.
The Secret Is Keeping It Moist
The biggest mistake is cooking the halwo until it looks completely dry.
The mixture will thicken and become grainy as it cooks, but it should retain some moisture. It will also firm up as it cools.
Once it is thick enough to mound softly on a spoon, stop cooking rather than trying to dry out every last bit of liquid.
Remember that microwave power varies. Use the timings as a guide and judge the halwo by its texture.
How to make Dudh No Halwo In Microwave
- Combine the milk: Add the condensed milk and whole milk to a large microwave-safe bowl. Mix well. Use a generously sized bowl because the milk will bubble up as it heats.
- Add the yoghurt and saffron: Stir in the plain yoghurt and saffron-infused milk until combined.
- Microwave and stir: Microwave for approximately 8 minutes, stopping every 2 minutes to stir. The mixture will gradually thicken and begin developing its grainy texture.
- Add the sugar and cardamom: Stir in the sugar and ground cardamom. Microwave for another 5–6 minutes, stirring every 2 minutes.
- Finish with ghee: Add the ghee and microwave for a further 2–3 minutes, or until the halwo is thick and moist. Do not let it become dry.
- Cool and garnish: Allow the halwo to cool slightly, then garnish with chopped almonds and pistachios. Serve it loose in a bowl, or transfer it to a greased tray and let it set before cutting.
Technique
How do you know when milk halwa is ready?
I look for three things:
- A visibly thicker mixture, a grainy milk texture and enough moisture remaining to keep it soft.
- You should be able to mound the halwo on a spoon without it running straight off.
- Don't try to cook it into a dry dough. That's how you end up with a tough, chewy sweet rather than a lovely moist halwo.
Frequently asked questions
Allow the halwo to cool promptly, then refrigerate it in an airtight container. Bring it out shortly before serving if you prefer a softer texture.
Milk halwa freezes well. Set the halwa in a tray, cut it into small squares and wrap them in the butter paper and place in a freezer proof container. Allow to thaw and bring it to room temperature before serving.
Milk halwa is a delicious rich and creamy milk based dessert. Generally, this Indian milk sweet is reserved for happy occasions and festivals such as Navratri, Gokul Asthmi or Ganpati.
As this recipe made using only dairy products, it can be consumed on a fasting day or season such as Ekadashi or Chaturmas.
I would serve it at room temperature after having a spicy Indian meal at parties or any get togethers.
Other Microwave Indian Sweets Recipes
Kopra pak in microwave
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Milk Halwa
Equipment
- Microwave safe bowl
Ingredients
- 200 gram condensed milk
- 200 millilitres whole milk
- 1 tablespoon yogurt mild and creamy
- 1 teaspoon sugar
- ½ teaspoon ghee
- ¼ teaspoon cardamom powder
- 8-10 strands saffron soaked in 1 tablespoon of warm milk
- 2 teaspoon nuts almonds, pistachio
Instructions
- In a microwave safe bowl, mix together 200 gram condensed milk and 200 millilitres whole milk.
- Then add in 1 tablespoon yogurt and 8-10 strands saffron infused in 1 tablespoon of milk.
- Place the bowl in the microwave and cook for 8 minutes. Check at 2 minute intervals and stir. You will see the milk thicken.
- After 8 minutes, add 1 teaspoon sugar and ¼ teaspoon cardamom powder and cook the halwa for another 5-6 minutes - again stir every 2 minutes.
- Add ½ teaspoon ghee and cook for another 2-3 minutes.
- The halwa should have thickened but still be loose and moist. Garnish with 2 teaspoon nuts and serve at room temperature.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Unknown says
Hi jagruti, I tried your recipe with exact measurements. And taste was exactly like store bought but texture was little dry what could be the cause ??
jcookingodyssey says
Hi Mumtaz, thank you for your comment and trying out this recipe. Maybe it could depend on the power of your M/W, ( yours could be higher than mine ) . Take Care !