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Badam halwa
By : Method
- Take the blanched almonds and some milk in a food processor and grind it to a coarse paste.
- Use milk as much as needed. You can mix it later while cooking the almonds. I usually add all the milk while pulsing the almonds.
- Take a non stick pan. Pour about 2 tbsp of ghee and when warm, add the almond mixture. You can add remaining milk, if any now.
- Cook the mixture on medium heat for 3-4 minutes, stirring all the while slowly to avoid sticking to the bottom.
- In the beginning, the mixture will keep sticking to the pan hence constant stirring is required.
- Now add the sugar to the mixture. Mix well.
- The mixture will become a little more fluid thanks to all that sugar melting.
- Cook for another 5-10 minutes until you see the mixture boiling.
- Be careful or you will have bubbles bursting and splattering all over you!
- Add the remaining 1 tbsp. of ghee and saffron at this point and keep stirring for some more time.
- You know its done when the mixture comes together into one thick lump.
- It stops sticking to the pan.
- In about 30 minutes the halwa is done. The colour of the sweet also turns slightly golden thanks to the saffron.
- You can add red/yellow food colours for a more attractive colour, if needed.
Ingredients:
1 cup blanched almonds
1 cup whole milk (you can use low fat for health reasons)
About 3 tbsp ghee or add 2 tbsp more if you like
3-4 tbsp sugar
1/4 tsp cardamom powder
A pinch of saffron (optional)
1 cup blanched almonds
1 cup whole milk (you can use low fat for health reasons)
About 3 tbsp ghee or add 2 tbsp more if you like
3-4 tbsp sugar
1/4 tsp cardamom powder
A pinch of saffron (optional)
RECIPES BY DHIVYA KARTHIK
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