Badaam Ka Halwa (Indian Almond delight) recipe
ingredients
500 g (1.1 lb) Almonds (badaam), blanched, chopped
1 cup (200 g) 7 oz Ghee
1 cup (200 ml) 7 fl oz Milk
3 cups (450 g) 1 lb Sugar
1 tsp (2 g) Green cardamom (choti elaichi) powder
a few strands Saffron (kesar)
Silver leaf (varq), optional
1 cup (200 g) 7 oz Ghee
1 cup (200 ml) 7 fl oz Milk
3 cups (450 g) 1 lb Sugar
1 tsp (2 g) Green cardamom (choti elaichi) powder
a few strands Saffron (kesar)
Silver leaf (varq), optional
method
1. In a food processor, grind the almonds with a little milk to make a fine paste.
2. Heat the ghee in a heavy-bottomed pan. Add the almond paste and cook on medium heat until light golden.
3. Add milk and sugar, continue to cook for 10 - 15 minutes more till the moisture evaporates and the mixture becomes thick. Remove from heat. Add green cardamom powder and saffron.
4. To serve cold, spread on a greased tray, cut into small squares and decorate with silver leaf. To serve hot, ladle individual portions on to dessert plates and decorate with silver leaf.
2. Heat the ghee in a heavy-bottomed pan. Add the almond paste and cook on medium heat until light golden.
3. Add milk and sugar, continue to cook for 10 - 15 minutes more till the moisture evaporates and the mixture becomes thick. Remove from heat. Add green cardamom powder and saffron.
4. To serve cold, spread on a greased tray, cut into small squares and decorate with silver leaf. To serve hot, ladle individual portions on to dessert plates and decorate with silver leaf.
serving amount
serves: 4 - 5
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more information
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