Badam Halwa

Let me begin this post with a disclaimer :)This is not the standard badam halwa that you get in sweet stalls and restaurants.Today I am blogging about the badam halwa,I mean the recipe and method that we follow and the way we like it.Though it is not standard version rest assured very very tasty and flavorful it is.If you are like me who simply loves almonds for its great texture,nutty flavor and don't want ghee to over power the taste of almonds you will sure love this.Without any more ado lets move into the recipe.Now for those who don't know,badam halwa is a traditional Indian dessert made during festive sesaon.It is a very rich,high calorie dessert made of whole almonds,sugar,milk,ghee and saffron.There are lots of ways to prepare this delicious sweet,every region probably every home will have its own recipe.One thing I have so far noticed is that most of the recipes calls for a smooth paste of blanched and peeled almonds and a significant amount of ghee.Here in this recipe we use unpeeled whole almonds with a lesser amount of ghee.We simply love our halwa like this.Hope you all will give it a try and let me know.
Badam halwa recipe (Halwa with whole almonds)Star ingredient:whole almonds
Time:40 minutes
Serves:6
Ingredients:
2 cups whole almonds
1 1/2 cups sugar (adjust)
1/2 cup ghee
1 teaspoon cardamom powder
A big pinch of saffron
1 cup milk
1 tablespoon condensed milk(optional)
Method:
1.Dry roast the whole almonds in a hot kadai.Allow to cool and grind to a fine powder.Now measure the powder.For 2 cups of whole almonds ymakes halwou will get about 2 1/2 cups of powder.For that amount I have used 1 1/2 cups sugar.This propotion makes halwa moderately sweet.You can increase or decrease sugar as you wish.
2.Heat a deep non stick kadai,add milk and condensed milk.Mix well and bring to a boil.
3.Now add the powdered almonds,sugar,saffron and mix well.Keep stirring for 20 minutes,without gap.
4.When the mixture thickens add ghee and stir again for another 15 minutes.The mixture will leave the sides of the vessel and come together.At this stage add the cardamom powder,stir for 5 more minutes in low flame and remove from heat.
5.Serve hot or later as preferred.
Notes:
1.The color of halwa is dark unlike resturants as unpeeled almonds are used.
2.If you prefer halwa glosy increase ghee by 1/4 more cup.
3.If not using condensed milk increase sugar.
4.Finely chopped almonds can be used for garnishing.