BADAM HALWA

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

Cuisine: Indian

Category: Dessert/ Sweet

Serves: 6-8

Source: Vimala Chithi

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 364
% 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 %
Calcium	11 %
Iron	9 %
* 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

INGREDIENTS

• 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)

METHOD

• 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.