Ingredients
Almonds
Milk
Sugar
Saffron
Ghee
Get Cooking!
1. Soak the almonds in warm water for a while. Peel the skin off. Grind them to a smooth paste with milk or water (obviously milk makes it more yummy, I use fat free milk and make the paste)
2. Soak a couple of saffron stems in a few tsps of milk.
3. Take sugar almost equaling the amount of paste that you get. Make a one-thread consistency sugar syrup in a heavy-bottomed vessel.
4. Add in the paste and keep stirring avoid lumps. Add in the saffron-milk. Keep stirring
6. As the mixture thickens, add ghee little by little stirring constantly.
7. Once it becomes a uniform mixture and starts leaving the sides of the vessel, transfer to a bowl or plate.
Tips
As the almonds have inherent fat, you need very little ghee. So, take care while adding the ghee. You could soak some cashews alongwith the almonds and make a cashew-almond paste. You could also roast a few cashews and add to the halwa while adding the ghee. This would give a few crunches while eating the halwa. You could also add some cardamom powder and/or “green” camphor. Some people recommend adding some poppy seeds that have been soaked in milk alongwith the almonds to make the paste (about 75 gm poppy seeds for 125 gms almonds) with milk. Some add some maida to make it thick, pour onto a greased plate and cut them into shapes to make badam cake.
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