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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.
Papaya halwa served on sweet base
Hari Mirch ka Halwa
Mango and vermicelli halwa
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)
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