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.
- Badam – 1 cup
- Sugar – 1cup
- Ghee – 1cup
- Milk – 1cup
- Saffron – few strands
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.
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.
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