One of my most favorite sweet is Badam Halwa. I like it in any consistency it turns out when it’s done. It might turn out as soft Badam Halwa or can be cut into diamond shapes when cake consistency is reached.
Ingredients:
Badam (Almonds) – 1 cup heaped
Sugar – 1-¼ cups
Saffron – few strands
Ghee – half cup
Milk – ½ cup
Method:
To blanch the badam, boil in water for 1 hr in low flame. This way it is easy to peel off the skin. (The traditional way is to soak the badam overnight to peel off the skin).
To the blanched Badam add little milk and grind it into a smooth paste.
Mix little water to sugar and heat it in a thick bottomed kadai. Add Saffron while it is boiling. When one string consistency is reached, (One string consistency means, Thin long string is formed upto 2 to 3 inches when tested between thumb and fore finger) add the badam paste and cook till it becomes thick.
When Halwa sticks to bottom add ghee little by little and cook till halwa consistency is reached.
Note:
1. You can mix sugar and badam paste directly and cook it in a heavy kadai. Add ghee when it sticks to the bottom. This method takes long time to cook and absorbs more ghee.
2. You can buy the powdered dry badam (almonds) from the Indian store instead of blanching and grinding the badam.
Sugar – 1-¼ cups
Saffron – few strands
Ghee – half cup
Milk – ½ cup
Method:
To blanch the badam, boil in water for 1 hr in low flame. This way it is easy to peel off the skin. (The traditional way is to soak the badam overnight to peel off the skin).
To the blanched Badam add little milk and grind it into a smooth paste.
Mix little water to sugar and heat it in a thick bottomed kadai. Add Saffron while it is boiling. When one string consistency is reached, (One string consistency means, Thin long string is formed upto 2 to 3 inches when tested between thumb and fore finger) add the badam paste and cook till it becomes thick.
When Halwa sticks to bottom add ghee little by little and cook till halwa consistency is reached.
Note:
1. You can mix sugar and badam paste directly and cook it in a heavy kadai. Add ghee when it sticks to the bottom. This method takes long time to cook and absorbs more ghee.
2. You can buy the powdered dry badam (almonds) from the Indian store instead of blanching and grinding the badam.
