Australasian Union of Jewish Students



Top cardamon rich milk custard with pistachios and you get milk halwa. This sweet Indian dish is eaten as a dessert, snack, or breakfast on the Jewish New Year to help bring in a sweet new year. In Mumbai, it is custom to gift halwa to Muslim and Hindu neighbours.

Check out the recipe below!

By Aujs / September 22, 2016


1 litre whole milk

1/2 litre water

1 1/2 cups sugar

1 cup cornstarch

1/2 teaspoon freshly

ground cardamom

115g. unsalted butter

1/4-1/2 cup sliced

unsalted pistachios

1/4-1/2 cup sliced

unsalted almonds


1. Grease shallow pans

2. Put the milk, water, sugar and cornstarch into a large pot and stir until all ingredients are mixed well and the liquid is lump free.

3. Put the pot on the stove and turn the heat to medium low. Constantly stir the mixture. It will take approximately 10 minutes to start warming up. Don’t get tempted to turn up the heat: Hurried cooking will curdle the milk and create lumps.

4. Stir continuously for another 10 minutes while cooking.

5. When the milk starts thickening, add the butter in small pieces and the cardamon. Continue stirring until the milk thickens to the consistency of a smooth porridge, for approximately 40 minutes total.

6. Pour immediately into the shallow, greased pans and sprinkle with nuts

7. Let cool completely at room temperature, then cover with plastic wrap and refrigerate for at least a few hours.

8. Slice diagonally into diamonds before serving.


Adapted from:

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