Badam Halwa!
Badam (Almonds) - 2 cups
Milk – 2 cups
Sugar – 2 cups (you can add more if you have a sweet tooth!)
Ghee – 2 cups
Saffron Strands – a pinch
Fresh cardamom powder – ½ tsp
Method
1. Boil Almonds for a few minutes until the skins are wrinkled. Immerse them in cold water. Remove the skins and discard.
2. Grind Almonds and milk together into a paste. You can stop just short of making a very fine paste – smooth as say idli batter.
3. Take a heavy bottomed vessel and heat ½ cup ghee on a low flame.
4. When the ghee has melted, add the badam and milk mixture. Stir well and begin cooking. Keep the flame in low through-out the preparation. As the mixture cooks, it will thicken.
5. Now add the sugar and one cup of ghee and stir and continue cooking. Be very careful not to burn the bottom, as even a slight browning can spoil the taste of badam halwa.
6. You will soon see small eruptions on the surface. This is what I call ‘volcanos and dimples stage’ and its real fun to see it happen!! Be very careful as this is really hot, and can burn your skin. Keep stirring to prevent burning!
7. The ‘volcanoes and dimples’ will subside, and the ghee will start separating from the halwa as the mixture cooks.
8. Now add the saffron, cardamom powder and the remaining ghee and continue stirring.
The saffron will provide a lovely colour to the badam halwa. I don’t like adding colour to my cooking – else a drop of yellow food colour can make this ‘hotel style’!
Ingredients
Badam (Almonds) - 2 cups
Milk – 2 cups
Sugar – 2 cups (you can add more if you have a sweet tooth!)
Ghee – 2 cups
Saffron Strands – a pinch
Fresh cardamom powder – ½ tsp
Method
1. Boil Almonds for a few minutes until the skins are wrinkled. Immerse them in cold water. Remove the skins and discard.
2. Grind Almonds and milk together into a paste. You can stop just short of making a very fine paste – smooth as say idli batter.
3. Take a heavy bottomed vessel and heat ½ cup ghee on a low flame.4. When the ghee has melted, add the badam and milk mixture. Stir well and begin cooking. Keep the flame in low through-out the preparation. As the mixture cooks, it will thicken.
5. Now add the sugar and one cup of ghee and stir and continue cooking. Be very careful not to burn the bottom, as even a slight browning can spoil the taste of badam halwa.6. You will soon see small eruptions on the surface. This is what I call ‘volcanos and dimples stage’ and its real fun to see it happen!! Be very careful as this is really hot, and can burn your skin. Keep stirring to prevent burning!
7. The ‘volcanoes and dimples’ will subside, and the ghee will start separating from the halwa as the mixture cooks.
8. Now add the saffron, cardamom powder and the remaining ghee and continue stirring.
The saffron will provide a lovely colour to the badam halwa. I don’t like adding colour to my cooking – else a drop of yellow food colour can make this ‘hotel style’!
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