Mutta Paal Aadhai Recipe

Cooking Directions

• STEP 1.In a saucepan, heat milk and bring it to a boil.
• STEP 2.Add jaggery to the milk and stir until it dissolves completely.
• STEP 3.In a separate bowl, beat the eggs well and slowly add them to the milk mixture while stirring continuously.
• STEP 4.Cook the mixture on low heat, stirring constantly, until it thickens and coats the back of a spoon.
• STEP 5.Remove from heat and let it cool.
• STEP 6.Once cooled, refrigerate for a few hours until chilled.
• STEP 7.Serve the Mutta Paal Aadhai chilled, garnished with nuts and raisins if desired.

Cooking Tips

• Make sure to stir the milk mixture continuously to prevent it from sticking to the bottom of the pan.
• Adjust the sweetness according to your preference by adding more or less jaggery.
• You can also add cardamom powder or saffron strands for additional flavor.
• For a creamier texture, you can add a little condensed milk to the mixture.

Storage and Serving

• Mutta Paal Aadhai can be stored in the refrigerator for up to 2-3 days.
• Serve it chilled as a dessert or sweet dish during festivals and special occasions.
• You can also enjoy it as a refreshing treat on hot summer days.