Badam Halwa is a very rich Indian dessert it is made out of Badam, saffaron and Ghee. It is usually served during marriages and festivals. First I thought it was a complicated dish but my co-sister Jamuna Bose taught it to me. Trust me it is a very easy to make, delicious and a must have for Diwali.
Ingredients :
Almond – 1 cup
Sugar – 1 cup
Ghee – 1/2 cup
Milk – 1/2 cup
Water – 1/2 cup
Saffron – Pinch
Cardamom Powder – Pinch
Method :
1. Soak almond over night and peel the skin OR you can add water to almond and microwave it for 1.5 min and peel away the skin.
2. Soak saffron strands in 4 tbsp of hot milk.
3. Grind the almond along with remaining milk in to smooth or semi coarse paste according to your taste. I have grinded it in a semi coarse consistency.
4. Boil half cup of water in a pan, add sugar and allow the sugar to get dissolved completely.
5. Now add the almond paste and stir continuously to avoid any lump formation. ( Flame should be in the simmer through out the process )
6. Now add cardamom power and mix well.
7. Add soaked saffron milk .
8. Once the bubbles start to appear and the mixture becomes thick, start adding ghee slowly.
9. Once it is cooked the badam halwa will ooze out oil and start to leave the sides of the pan. At this time switch of the flame and transfer it.
10. It can also be stored in butter paper as single serving for ease of use.
Notes :
- I use non stick pan for making this halwa as it prevents burning.
- If you want you can add pinch of yellow food colorant while adding saffron.
- If you like your desserts sweet add 3 more tbsp of sugar or 2 tbsp condensed milk.
- It can be stored in a refrigerator and consumed for a week.
- It becomes thick when it cools down.
