Badam Halwa
Badam Halwa
150 gms Almonds
3/4 cup sugar
1/2 cup water
1/4 cup milk
1/4 tsp cardamom powder
1/4 cup ghee (or more if required)
a few strands saffron
2 tbsp almond slices or slivers (for garnish)
Soak almonds in hot water for 20 minutes. Peel, and grind to a smooth paste with milk. Keep aside.
Bring sugar and 1/2 cup water to boil in a heavy bottomed pan.
Simmer and stir occasionally till sugar completely dissolves. Lower flame and simmer for 5 mins more.
Add almond paste and saffron. Stir till will blended and there are no lumps.
Cook on a very low flame till the mixture begins to leave the sides of the pan.
Add cardamom powder and mix well.
Add ghee, 1 tbsp at a time, stirring well after each addition till ghee to totally absorbed.
Transfer to serving bowl, and garnish.
Notes: If you continue stirring too long after mixture starts to leave the sides of the pan, it might tend to harden into a burfi after it cools to room temperature.
150 gms Almonds
3/4 cup sugar
1/2 cup water
1/4 cup milk
1/4 tsp cardamom powder
1/4 cup ghee (or more if required)
a few strands saffron
2 tbsp almond slices or slivers (for garnish)
Soak almonds in hot water for 20 minutes. Peel, and grind to a smooth paste with milk. Keep aside.
Bring sugar and 1/2 cup water to boil in a heavy bottomed pan.
Simmer and stir occasionally till sugar completely dissolves. Lower flame and simmer for 5 mins more.
Add almond paste and saffron. Stir till will blended and there are no lumps.
Cook on a very low flame till the mixture begins to leave the sides of the pan.
Add cardamom powder and mix well.
Add ghee, 1 tbsp at a time, stirring well after each addition till ghee to totally absorbed.
Transfer to serving bowl, and garnish.
Notes: If you continue stirring too long after mixture starts to leave the sides of the pan, it might tend to harden into a burfi after it cools to room temperature.
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