Badam Ka Halwa
When it comes to dry fruits, nothing can go wrong with Almonds. This delicately flavoured nut is a powerhouse of nutrients and rich source of antioxidants. The Kashmiri Almonds at home gave me that perfect opportunity to try the ‘melt-in-mouth’ Badam Halwa.
The sinfully yummy Badam Halwa (like other halwas) is characteristically packed with ghee and is quite heavy. But I am sure you cannot stay away from this heavenly dessert irrespective of the high-calorific content. Take a look at the recipe:
Ingredients:
- 1 small cup Almonds
- 1 small cup Sugar
- ½ small cup Ghee
- 2-3 tablespoons Condensed Milk
- 1 pinch Saffron (soaked in warm milk)
- 1 teaspoon Cardamom Powder
Cooking Time: 25 mins
Method:- Soak almonds for 4 hours in water.
- Peel the skin and grind it with ¼ cup water to a smooth paste. Keep it aside.
- In a heavy bottom pan add 1 cup water and sugar and boil till the sugar dissolves. Simmer it for 5 mins.
- Now add the almond paste and stir continuously to avoid lumps.
- Add condensed milk and saffron. Stir it for 5 mins.
- Keep adding teaspoon ghee at regular intervals till you can smell a rich aroma of the halwa.
- Add cardamom powder and mix well.
- Keep stirring for 10 minutes. Now you can see small eruptions on the surface. But be careful as it is really hot and can burn your skin.
- As the mixture cooks, the ghee will start separating from halwa and will start leaving the pan.
- This is the right time to pour the halwa in a greased tray.
- After it cools down, the halwa becomes non-sticky.
- You can also pack it in butter paper as single servings .
Be generous in adding ghee or else the mixture may start sticking to the pan . Also, the taste and texture depends largely on the sugar syrup which should have a single string consistency. Keep it refrigerated and you can it for 4-5 days.
Try the recipe and be prepared to indulge in the rich taste of this heavenly dessert.
HAPPY COOKING !
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