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 g36 %
Saturated Fat 3 g16 %
Monounsaturated Fat 13 g
Polyunsaturated Fat 5 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 1 mg0 %
Potassium 306 mg9 %
Total Carbohydrate 34 g11 %
Dietary Fiber 5 g21 %
Sugars 27 g
Protein 9 g18 %
Vitamin A2 %
Vitamin C0 %
Calcium11 %
Iron9 %
* 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.          


  1. Beautiful presentation. I try to limit my intake of sweets, but this is too much to resist I am sure. xo


Post a Comment

It is very important to cultivate an attitude of thankfulness as it helps us focus on possibilities of improvements. A big thanks for taking time to stop by my space.Would love to hear from you. I am even more eager to know if you have tried any recipe from my space. Do leave your feedback ,suggestions and queries here. You can also reach me at I hope you enjoyed surfing around. Comments tagged with link back to other sources, advertisement or promotions unless prior approved will be deleted straight away.

Thanks for your understanding

Happy Cooking

Popular Posts