This one is certainly for the sweet-toothed. :)
One of the common recipes under the 'Halwa' category, this is often in the menu of weddings (including mine - but could not enjoy much due to the flurries that time :( ) and celebrations. This comes with a unique taste, texture and aroma that are unparalleled. Different modes of presentations are afloat in the cuisine arena, right from small servings packaged in a wrap through to serving on a bowl that you can devour as much.
Toppings -- sometimes cashews, walnuts, pistas (no peanuts, sure), raisins -- if you wish and if you are more a nutty one !! Adding colours to a rainbow kinda....
Most of us would agree that one needs extreme tongue control not to ask for more after a dollop of swallow. And, those who are fat-concerned... without ghee, forget this. Read some of my other green recipes !! :))
Now, read, relish and get ready to see this on your dining table.
Preparation time: 45 min
Cooking time: 15 min
Category: Dessert/ Sweet
Source: Vimala Chithi
|Amount Per Serving|
|% Daily Value *|
|Total Fat 24 g||36 %|
|Saturated Fat 3 g||16 %|
|Monounsaturated Fat 13 g|
|Polyunsaturated Fat 5 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 1 mg||0 %|
|Potassium 306 mg||9 %|
|Total Carbohydrate 34 g||11 %|
|Dietary Fiber 5 g||21 %|
|Sugars 27 g|
|Protein 9 g||18 %|
|Vitamin A||2 %|
|Vitamin C||0 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA|
- 100 gm Almonds
- 200 gm coarse granulated sugar(adjust quantity according to sweetness quotient)
- 1/2 cup boiled and cooled milk
- 2 fat pinches of saffron crushed and dissolved in 1 tbsp milk ( reserve from above)
- 2 pinches cardamom powder ( optional)
- 1-2 tbsp ghee (optional)
- Soak Almonds in warm water for about 45 min and set aside.
- Peel off the skin and Separate the almonds.
- Grind the almonds and saffron with milk into a smooth paste ( that resembles semolina).
- Transfer the paste in a jar or a cup and take an eyeball measure of coarse sugar in a thick pan almost equal or more depending upon your sweetness quotient.
- Add water just a little above the sugar level and boil until it becomes a thick syrup.
- Once it starts to reach a rolling boil stage add the ground almond paste and simmer the stove.
- Let it cook on gentle flame until the mixture turns into a gloopy and later a glossy mass that does not stick to the pan anymore. Add ghee ghee at this point.Mix well and continue to cook. Let it thicken into a mass and let the ghee surface on top.
- When you drop some of the cooked mixture, it should resemble Dosa batter / cake batter that flows freely and not in drops.
- Add cardamom, if you prefer and turn the stove off and take the pan off the hot burner. Let the mixture remain in the pan to slightly stiffen. Serve warm.
- Alternately, measure out small portions and flatten into thin rectangular slabs and wrap in butter paper.