Badam Halwa

Happy Deepavali to all my readers and friends! Hope many are busy preparing Diwali snacks. Here is a recipe from my kitchen for your family.

Badam - Almond ; Halwa - fudge.

Batham halwa is a popular dessert of India. Till our good friend Mr.Kannan and family gave us a box of this Badam halwa, I never knew if it is my hubby's most favorite. Thank you friends! I have always ventured into typical South Indian desserts for festivals, but the way Xav enjoyed this almond halwa, scoop by scoop....made me try immediately:) Basically it is a one line recipe with just soaking, grinding and stirring....but involves some essential tips too. I got the recipe from this website and it was so simple and impeccable. Visit her and you will be definitely tempted by that big tray of Almond halwa. Thank you Chithramma!

Home made Badam halwa.

Ingredients:

Almond - 1 cup
milk - 1 cup
ghee - 1 cup
sugar - 1 cup
saffron - few strands
cardamom - 4

Essential Tools:

Thick bottom broad wok
a long handled stirring spatula.
hand gloves - a pair

Method:

Soak almond in water overnight and peel them (or) put them in boiling water and keep till its skin wrinkles. Then add cold water and peel them.
Grind the almonds to a paste using milk. It should be coarse like idly batter, so that we get a nice almond texture afterwards.
Put 1/2 cup ghee, ground almond and cook in a wok for few minutes. Then add the remaining ghee and sugar and stir continuously at medium heat.
Now we will see bubbles (approximately after 10 minutes), reduce the flame and stir carefully. Hand gloves is a must to remain safe at this stage.
After 5 minutes the bubbles will subdue and the halwa will start leaving the edges and ghee starts showing up.
Add the cardamom powder and saffron. Mix well.
(Yellow food color 1 drop can be added if we need more color.But that won't be essential).
Switch off and carefully transfer to a ghee coated ornamental vessel.
Total cooking time 20 minutes.

Serving suggestions:

Serve hot as dessert.



Happy Deepavali!