Badam Halwa
Ingredients
- 1 cup Almonds (soaked overnight)
- ¾ cup Sugar
- ¾ cup Milk
- 3 heaped tablespoons Ghee (at room temperature)
- ¼ teaspoon Elaichi Powder
- Few Saffron Strands (soaked in 1 tablespoon warm milk)
Instructions
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Rub each of the soaked almonds to remove the skin.
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Pat dry and place in a mixer jar.
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Pulse it a few times and then add the sugar.
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Again pulse a few more times till a coarse powder of the almonds forms.
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Now, add the milk and pulse till a coarse paste is formed.
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(It is better to use the pulse option rather than grinding, else the jar might heat up and the almonds will start leaving oil).
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Place a non-stick pan on low flame.
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Add 2 heaped tablespoons of the ghee and let it warm just a little.
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Add the almonds paste and start stir frying continuously for about 10 to 12 minutes.
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After about 5 minutes, add the saffron soaked milk and the elaichi powder as well.
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Add the remaining 1 tablespoon ghee midway as the mixture starts to dry up.
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Finally, the halwa will leave the base of the pan.
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Shut off the flame and remove it from the hot pan into a bowl.
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Garnish with a few slivered almonds and/or saffron threads.
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Serve hot as it will thicken upon cooling.
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If the halwa becomes too thick, add 1 to 2 tablespoons of warm milk and whisk briskly before serving.
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Any extra can be stored in the fridge and warmed up again by adding little milk
