Badaam/Almond Halwa recipe
I had tasted this halwa at a restaurant for the first time when I came to Singapore and absolutely loved it.I then tried at home. It was good and then we totally forgot about it for the last five years. It was our wedding anniversary yesterday and I had already decided to make this sweet couple of days ago. I found a good recipe for this at Raks place and followed the method to the core with slight modification only in the measurement of the ingredients.The result was fantastic.Infact I was quite proud of making the traditional dessert without any hassles!!It also showed a big improvement in my culinary skills in the last five years!!A special thanks to Raks for a perfect recipe.
Recipe Courtesy- Rak's Kitchen
- Soak the almonds in sufficient water for 4 hours. Peel off the skin. Add milk gradually while grinding the peeled almonds to a very fine paste.
- Soak the saffron strands in warm milk.
- Add the sugar in a thick bottomed pan. I used a non stick pan ( I find it convinient while making halwas and burfis as there is no danger of the mixture sticking to the bottom of the pan). Pour in the water. Allow it to boil and let the sugar dissolve completely.
- Now add the ground almond paste to the sugar solution mixing properly with a spatula taking care that no lumps are formed.Stir for 3 to 4 minutes. Add the soaked saffron strands and the cardamom powder to the mixture. Now keep stirring in a low flame till the mixture thickens.Keep adding ghee little by little while you stir. You have to stir till the mixture starts leaving the sides. It takes around 20 minutes approximately.
Pour the mixture in a greased container. Allow it to cool. Serve. You can store the rest in refrigerator for 3-4 days.