Ingredients for Badam Halwa:
- Badam 1 C
- Sugar 1c
- Ghee 1 C (preferable to melt fresh white unsalted butter and make ghee and use it)
- Milk ¾ C
- Saffron Few Strands
Preparation Method for Badam Halwa:
- Soak the badam in boiling hot water for 2 hours
- Drain and peel
- For quicker peeling you can microwave the soaked badam on high for 10 minutes or till the skin loosens.
- Wash the peeled badam.
- Grind the badam along milk into a paste. The paste should be slightly coarse. When you feel the paste between your thumb and forefinger small fine granules should be felt and not seen.
- Take a heavy-bottomed Kadhai/pan. Add the sugar, and the badam paste. Keep it on a very low flame and keep stirring constantly to avoid sticking on to the pan. Stirring is very important. When the mixture becomes very thick and glossy start to check for doness.
- Test the doness by taking a very small portion of the mixture. Lower the flame well or switch off. Drop it onto a plate. Allow to cool and smear some ghee on your finger and thumb. If you can roll it into a ball the halwa is cooked and can be removed. At this thick stage add the saffron and mix well.
- If the rolling ball stage is not reached, switch on the flame and continue.
- Once this stage is reached switch off the flame
- Add ghee little by little and keep mixing. Generally, the halwa will absorb anywhere between ¾ to 1 C. Keep adding ghee till the halwa stops absorbing and begins to release ghee . Now stop the process. Switch on the flame and just stir on low heat for a minute.
- Switch off and allow to cool. The halwa will harden up to the right consistency on cooling.
- Don’t be disheartened with the consistency at this stage. It will be flowing consistency now but on cooling the halwa will reach the scooping consistency.
- If you cook for longer the halwa will harden and crystalize on cooling.
