Badam Halwa

Badam Halwa Recipe

In my
earlier post, I was telling you about Badam Burfi is it not? If you have not
seen my earlier post on Badam Burfi you can CLICK HERE. (As usual it will open
in the next tab without disturbing you).

While making
Badam Burfi, if the consistency is good you can make it as Badam Burfi, or else
you can make it as Badam Halwa. If the Burfi is not hard enough to cut into
square pieces, you can make it into Badam Halwa. While cooking, you should
always know how to repair, if something goes wrong somewhere. Likewise Badam
Burfi and Badam Halwa are almost the same. You can alternate either way.

With regards
to Badam Halwa, it is tastier than Badam Burfi as it is soft and as it melts in
your mouth, unlike Badam Burfi which you have to chew and eat. The texture of
Badam Halwa is so good that it will tempt you to eat more and more. You can
take it as much as you want as the nutritious value is more, provided you are
not diabetic.

Now let us
see how to make Badam Halwa straightaway.

Preparation time                      – 20 minutes
Cooking time                          – 30 minutes
Serves                                   – 10

Badam Halwa
Ingredients:

Badam               – 1 cup

Sugar                 – 1cup

Ghee                  –
1cup

Milk                   –
1cup

Saffron        – few strands

Badam Halwa
Method:

Soak badam
in hot water for about 1/2 an hour.Peel the
badam.

Grind badam with milk to a smooth paste.Mix badam
and sugar in a heavy bottomed vessel and Stir well in low flame.

 Add ghee little by little and stir continuously. 

Stir till the badam paste leaves the sides of the pan and reaches the Halwa stage. 

 Sprinkle saffron over it. Grease your hand with ghee and roll the halwa with your fingers, if it does not stick , it is the right consistency.

Note:
If you want you can add a pinch of yellow colour.
Don’t soak badam overnight. Soak it in the hot water for fifteen minutes is enough.