When i hear the word badam halwa ,i go salivating.Yes it is the richest of the halwas, as we use pure almond paste and ghee.Ofcourse this recipe is NOT FOR WEIGHT WATCHERS.the more u add the ghee the more tastier it becomes..always try to use homemade ghee which gives the best flavour for your dishes especially the sweets.This recipe is so easy to make and as u go through my recipe u will be relieved at how easily it can be prepared at home.Then why you spend so much on store bought ones when u can prepared the most delicious and healthy badam halwa at home?hurry up and prepare for the recipe...
INGREDIENTS:
- badam - 1 cup (soaked overnight and blanched)
- sugar - 1 cup
- water - 1/2 cup
- milk - 1 cup
- ghee - 1/2 cup
- kesar - few strands(optional)
- Yellow food color - 2-3 drops(optional)
METHOD:
- soak the badam overnight and peel off the skin
- Grind the peeled badam into a fine paste using half of the milk.
- soak the kesar strands in the rest of the milk.
- meanwhile add the sugar and water .stir at low flame till the sugar dissolves.
- Add the almond paste and the kesar milk into the sugar syrup.
- stir till combined
- Add the food color if desired.
8.keep the flame at low the entire process.
9.slowly the mixture starts to thicken.
10.STart adding the ghee slowly a tablespoon at a time and mix well till combined.U can check out my homemade ghee recipe here.
12.keep stirring till it is thickened and bubbles starts appearing.
13.switch off the flame and pour the halwa in a well greased tray.
14.dont worry ,the halwa thickens with time.
COOK'S NOTE:
- If u want a thicker halwa then u can reduce the amount of milk to 3/4th cup.
- u can serve the halwa cold or warm.
- can microwave it for 15-20 secs on high power before serving .
- when served cold it will be slightly thicker than when served warm as the ghee hardens when chilled.
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