Badam Halwa is always regarded as the king of sweets. Here is a very easy method to make it at home
Ingredients:
Almonds, soaked, peeled - 200 gms
Powdered Sugar - 120 gms (or as per your taste you can increase or decrease it)
Method:
Grind the almonds into a very fine paste using 1 or 2 table spoons of milk. (The paste should not be liquidy. In a shallow heavy pan mix the sugar and almond paste and put it in heat and cook.Stir continuously. Add two tablespoons of ghee. Make sure that it does not stick to the bottom. The entire paste should become soft and form lumps. When the lump leaves the sides of the pan remove from fire and let it cool and set.You can make this into balls, or spread in a plate and cut them into pieces.
Ingredients:
Almonds, soaked, peeled - 200 gms
Powdered Sugar - 120 gms (or as per your taste you can increase or decrease it)
Method:
Grind the almonds into a very fine paste using 1 or 2 table spoons of milk. (The paste should not be liquidy. In a shallow heavy pan mix the sugar and almond paste and put it in heat and cook.Stir continuously. Add two tablespoons of ghee. Make sure that it does not stick to the bottom. The entire paste should become soft and form lumps. When the lump leaves the sides of the pan remove from fire and let it cool and set.You can make this into balls, or spread in a plate and cut them into pieces.
Comments
Badam - 100 gms
Sugar - 4 cups
Ghee - 30 gms
Cardamom - 3
Milk - 3 cups
Saffron - soak them in a lukewarm milk
Preparation :
Soak the Badam for 2 hours, peel the skin off them
Grind them well with milk
Add the ground paste to a heated pan and bring them to a boil with a reduced flame
Keep stirring and add sugar, keep stirring them till the halwa becomes thick, add the ghee to it and keep stirring it
Then add the cardamom
Finally add the saffron.
Note: The above recipe is taken from the net. No guarantees for the taste.
Tip : While stirring the halwa will become thick and it will come along with the spatula you are stirring with without sticking to the bottom, that is the sign for the halwa being done.
If you want to make it more yummy add some cashew before bringing it out of the stove.