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Submitted By:Vaishali
A rich soft halwa with saffron – a treat to the taste buds…A quick version!
Ingredients:
1 cup Almonds (badam)
3/4 cup Ghee (clarified butter)
1 cup Milk
7-8 piece Saffron threads
1 cup Sugar (granulated sugar)
3/4 cup Water
Directions:
1. Soak almonds overnight or for atleast 6 hrs till the skin pops out of the almonds when you squeeze the almond with your fingers.
2. Skin the almonds and grind in mixer/blender to make a thick paste with milk (adding little by little at a time).
3. Heat sugar and water till it starts boiling. Add saffron threads mixed with a tsp of warm milk to the water and sugar syrup and boil for about 1-2 mins. Add the badam and milk paste.
4. Now add ghee little by little mixing well. Keep mixing till the mixture thickens little and there are wrinkle formations when you move your spatula in the mixture. This will about 10-12 minutes.
5. Remove from heat and cool. The halwa will thicken more as it cools. You will not be able to make pieces. Also, using a non-stick utensil can help to make the process of mixing easy since the halwa will not stick to the pan.
Some additional tips:
Adding a lot of saffron will not only add a rich natural colour but a lovely aroma to the dessert. Use atleast 7-8 threads.
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Hi i am just a newbee in the cooking field, don’t know much so just wanted to ask one simple question that is it necessary to take out the skin, cant the whole almond(with skin) be grind-ed.
Hi,
This is a viewer submitted recipe from a long time ago so we cannot speak for them. The skin possibly can be used, but the color would not be nice and white.
[…] The festive mood comes around October for me, when my mom tells me of all the different festivals coming up. Its just a completely different atmosphere in India at that time. The line up of festivals is incredible-starting with Ganesh Chaturthi, Navratri, Dusshehra and right up toĂ‚Â Diwali-its just such a joyful time, andĂ‚Â leaves each yearĂ‚Â with happy memories.Ă‚Â Of all the food that I can remember from the festival season, I remember the Ashtami pooja, when aloo-puri (potatoes with fried indian flatbread), kala chana (or black chickpeas) and halwa (Indian sweet) are made for Prasad (or holy offering). I have a recipe for dahi aloo. You can find a recipe for puri here, and halwa here. […]
Have you tried this recipe (Anuja & Hetal)?
Can you use also almondpowder, wich you can by at the indian store?
thanx.
Hi There,
This is a viewer submitted recipe and we have never tried it with the powder but by the sound of it, it should work well (and a great time saver 🙂 Let us know you feedback!