Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, doodh halwa. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Doodh halwa is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Doodh halwa is something that I’ve loved my entire life.
Sooji ka Doodh Wala Halwa - Sooji Ka Halwa - Doodh wala Halwa by cooking with Rajput. Make this Doodh Ka Halwa(Mawa) and you will be so proud of yourself. Much better than what you buy from the halwai. #HappyCookingToyou Written Recipe: https.
To begin with this particular recipe, we must prepare a few components. You can have doodh halwa using 6 ingredients and 3 steps. Here is how you cook that.
Ingredients
A very nutritious dish as it contains lauki or bottle gourd, milk and dry fruits. Make this Doodh Ka Halwa(Mawa) and you will be so proud of yourself. Much better than what you buy from the halwai. Instant doodh ka halwa saves your time and uses only simple and handy ingredients.
Instructions
Blend together cream, condensed milk, yoghurt and chopped nuts and saffron. The mixture is baked in a microwave. Doodh ka Halwaby Chef Afzal Nizami Recipe of Doodh ka Halwaby Chef Afzal Nizami in Riwayaton ki Lazzat on Ary Zauq. Urdu cooking recipe of Suji Aur Doodh Ka Halwa, learn easy method to make it, This recipe has all the ingredients of it, with easy step by step instructions and methods to make it and cook it. This halwa is very easy to make and tastes very rich.
So that is going to wrap this up for this exceptional food doodh halwa recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
Print this page