BADAM HALWA | SWEETS RECIPES

  
       I rarely tasted or touched badam before marriage. Post marriage, MIL used to make a cashew badam burfi, which I too have made quite a few times and can confidentially make it. The recipe for the same I will share in recent future. But Badam Halwa is so new to me and heard only a couple of years back and when I told Vj, he said he love it a lot. But never thought of attempting at home. Mom some times makes burfi and end up in halwa… Have tasted that. But this time when we went to Chennai, someone bought badam halwa when they visited us. Vj enjoyed it. So thought, why not try it out at home. Last friday was our 9th wedding anniversary and I thought its the right time to treat him with badam halwa. Just quickly referred few sites to get an idea about the recipe and tried my own. Its not at all complicated. How can so much sugar and so much ghee recipe go wrong ? ;)
      It turned out perfect and the taste was awesome. Do try for special occasions and you too will agree with me!

Ingredients

Badam	1/2 cup heaped
Sugar	1/2 cup heaped
Ghee (clarified butter)	1/4 cup
Condensed milk (optional)	3 tblsp
Saffron or yellow food colour	1 pinch
Elachi	1, powdered

 

Method

Soak badam for 3-4 hours in enough water. Peel the skin and grind it with 1/4 cup milk or water to a really smooth paste. Take a heavy bottom pan or non stick pan(preferably deep pan to avoid splattering). Add sugar and 1/2 cup water and bring to boil and wait until the sugar dissolves. Simmer the stove to medium.Add the ground paste and mix well to avoid lumps. Add condensed milk,saffron soaked in luke-warm milk or food colour and elachi. Keep stirring for 4 minutes. Add a tsp ghee in regular intervals and keep stirring until the halwa starts leaving the pan. After that very soon say 3 minutes, you will see whitish bubbles start appearing at the bottom where you stir. This is the right stage and pour in a greased plate to let it cool down.

    After cooling, the halwa will be non sticky, and you can store in a container and refrigerate. Will be good for 4-5 days. You can also pack as single servings in butter papers  we get in few sweet stalls. Also you can keep as such in a container and spoon required halwa. Heavenly sweet!

Notes

While grinding the almonds, after the few seconds of grinding, make sure you wipe off the sides and lids of the mixer to ensure even grinding. Add more water while grinding if its needed. I had given only approximate measure. Adding condensed milk is purely optional. It enhances the taste, but it takes a while more than usual if you add. but only a little, tastes great! Adding ghee is very important for halwas. If you are concerned about the ghee, please do not make :) Definitely there will be texture wise/ taste wise compensation if you reduce ghee. If your halwa is sticky, then you need to add more ghee and keep stirring for a while again. The consistency will be perfect if you do the whole process in medium flame. After cooling down completely, the texture gets thickened a bit. So be patient till it cools down. If you find it still sticky, then you can always stir again in the pan and add more ghee to get the right consistency!

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