Badam Halwa

Badam Halwa 

Diwali is just around the corner and hence sharing these 2 must-make/have desserts of the season. Starting with my all time favorite - Badam Halwa! This rich, decadent dessert is easy to make and looks and tastes absolutely divine!

Ingredients

Almonds 200 gms

Sugar 150 gms

Milk half cup

Ghee 50 gms + 2 tablespoons

Saffron few strands 

Recipe

1) Soak almonds in warm water for 4 hours or overnight. Peel the skin (it will easily slip away when soaked in warm water)

2) Grind the peeled almonds with half a cup of milk in a mixer, keep aside. 

3) In a small bowl add saffron and warm milk 3 tablespoon and keep aside.

4) Take a thick bottomed pan and add ghee, let it melt on medium flame. Now add the ground almond and stir continuously using a wooden spatula. Once it comes together (around 15 mins), add sugar and continue to stir.

5) Once sugar melts and combines well ... add the soaked saffron with milk, stir continuously.

6) You will slowly start to see the halwa colour changes to a warm golden hue, now add 2 tablespoons of ghee and stir continuously.

7) the halwa comes together leaving behind a little ghee and it does not stick to the pan, switch the flame off at this point and let it cool down a little.

8) You can shape your halwa as you desire in any mould (get creative), I have used my kids slushie spoon straw to give it this shape 😆

P.S 

1) Feel free to use artificial colour to your halwa to make it a deeper golden (I prefer to keep it natural). 

2) Also, many Indian sweets are decorated with vark (gold/silver filigree foil leaves). This one will look great with gold vark on top; however, I did not have any handy so made do with saffron strands for now.