The almond is a popularly cultivated nut, which is a popular ingredient of different culture’s almond desserts. Whether ground up for a flour substitute, made into a paste, used chopped, slivered, raw, blanched, or toasted, almonds lend their signature nutty flavor to some of the world’s most beloved cakes, cookies, pastries, and puddings.
Almond- The Tree Nut
Almonds have a naturally sweet flavor, so they are a perfect ingredient for baked goods and desserts.
The Almond Blend
Almonds are soaked overnight, peeled, and then made into a paste. Then the paste is stir-fried in ghee and this process takes quite a bit of time and effort.
The Hint of Saffron
Saffron provides a beautiful yellow color and gives a royal taste to the dessert.
BADAM KA HALWA
INGREDIENTS:
- 1/4 cup clarified butter/ghee
- 1 cup almond (soaked and blanched)
- 1 1/4 cups milk
- 1/2 cup sugar
- a pinch Saffron soaked in 2 tbsp of warm milk
- 1/4 tsp cardamom powder
- 2 tbsp slivered almonds
- 2 tbsp of pistachios
INSTRUCTIONS:
- Soak the almonds overnight, then peel the skin off.
- blend the almonds well in a blender with milk.
- Soak a few strands of saffron in 2 tablespoons of warm milk.
- In a pot, heat ghee/ clarified butter.
- Next, add the almond paste and saute for 3-4 minutes till the raw smell of the almond disappears.
- Stir continuously to avoid burning.
- Next add saffron milk, sugar, and whisk well so that no lumps are formed.
- Cook for another 5-6 minutes till you get running consistency.
- Add remaining ghee, cardamom powder and cook till the halwa thickens.
- Badam halwa thickens as it cools.
- Once the right consistency is achieved take out the badam halwa in a serving dish else it gets hard and chewy because of the heat.
- Serve it warm or at room temperature and garnish with slivered pistachios and almonds.