28 October, 2006

Badam(Almond) Halwa

Badam Halwa is a traditional dish from the northern region of India delicacy that does full justice to the creamy texture and flavor of almonds.

Lip Smacking Badam Halwa

Ingredients:
1 cup Badam/Almonds
11/2 cups Sugar
30 gms Ghee
3-4 Cardamom
1/4 cup Milk
Few stings of Saffron

Badam Halwa

Method:
Soak the Badam for 1/2 hour in hot water and peel the skin off.
Grind them to smooth paste with milk and keep it aside.
Take sugar in a kadai, add some water to it and boil it until you get a thin string.
To this add ground paste and mix it well.
Then add the ghee little by little and stir it well. Keep the gas in medium flame.
After 8 minutes switch off the gas and remove the kadai from heat and keep on stirring.
As it starts getting cold it will become solid.
Then spread it in a plate and sprinkle almond flakes.

Badam Halwa

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 stirred for a longer duration, you will be able to enjoy delicious almond barfi pieces.

2 comments :

Namaste! I am Sia and welcome to Monsoon Spice, my virtual home. Thank you for all your comments, inputs and feedback. I really appreciate the valuable time you spent browsing through my recipe repertoire.

I hope you have found what you are looking for today. Feel free to leave any questions or queries you have on the recipes posted here. If you have any recipe requests, please drop a line at Ask Sia page. I will try to respond to all your queries as soon as possible to best of my knowledge.

I welcome all your valuable inputs and constructive criticism as long as it is meant to help and improve the blog. I reserve the right to delete any comments that are rude, abusive, written with the intent to advertise, contain profanity or considered spam.

I hope that you will stop by again to read my rants, learn new recipes and share your ideas. Have a good look around and enjoy your time here. Thank you once again!