MOST PREFERD DESSERT : PAAL KOVA

Finally friends I get the time and appropariate pictures to post the most wanted and favourite recipe among my near and dear ones. Paal Kova. It is just so easy when u have a microwave and don't have to stand the long hours in front of the stove!
So get your paper and pen and start noting down and prepare the dessert and bring the pride to your home too!

Paal Kova.

Ingredients:

• 1 can Sweetened condensed milk (14 ounce)
• 3 tsbp Yogurt
• 9 tsp Ghee
• 1 tsbp unsalted nut (cashew/almond/walnut) of your choice.Here I used walnuts.

Method:

1. Take a microwave safe bowl preferably glass which is slightly wide and big. It should be wide to ensure that the milk doesn’t boil over it.  Combine condensed milk, yogurt and 3 tsp of ghee at this point.
2. Mix well and microwave for 4 minutes.
3. At end of 4 minutes, give a standing time of 1 minute.  (This is mainly done to let the bubbling settle orelse it will splash on your face) The bowl will be very hot so carefully remove using a towel.
4. It will appear slightly curdled, use a spoon and mix gently.
5. Add 2 tsp of ghee now and microwave for 2 minutes.
6. Again after that give 1 minute standing time and get it out. . You have to stir gently, the bottom portion will look slightly brown and upper portion will be pale yellow.  Add  2 tsp ghee and then cook for another 2 minutes.
7. Give 1 minute standing time.  Now you will see that the whole content turning brown.
8. Stir gently, add last set of 2 tsp ghee and cook for 2 minutes.
9. Again give 1 minute standing time. When it comes out it will be bubbling and very hot, handle carefully. Let stay for few minutes.
10. Mix the crushed walnuts.

Notes:

• Yield- 1/2 kg / 1 pound / 1 1/2 cups Halwa.  Roughly 10 pieces.
•  Microwave settings differ,so adjust the timing by increasing if the power is low.
• Can also be done with low sweetened milk and reduce the ghee for diet conscious readers.
• To get unsweetened kova for other recipes that need so, can prepare the same with evaporated milk.