Ingredients :
Almond - 1 cup
Sugar - 1 cup
Ghee - 1/2 cup
Milk - 1/2 cup
Water - 1/2 cup
Saffron - Pinch
Cardamom Powder - Pinch
Method :
1. Soak almond over night and peel the skin OR you can add water to almond and microwave it for 1.5 min and peel away the skin.
2. Soak saffron strands in 4 tbsp of hot milk.
3. Grind the skin peeled along along with remaining milk. You can grind almond it to smooth paste or a semi coarse paste according to your taste. I have grinded it to a semi coarse consistency.
4. Boil half cup of water to a pan, add sugar and allow the sugar to get dissolved completely.
5. Add the almond paste and stir continuously to avoid lump formation. ( Flame should be in the simmer through out the process )
6. Now add cardamom power and mix well.
7. Add soaked saffron milk .
8. Once the bubbles start to appear and the mixture becomes thick start adding all ghee slowly.
9. Once it is cooked the badam halwa will ooze out oil and start to leave the sides of the pan. At this time switch of the flame and transfer it.
10. It can also be stored in butter paper as single servings.
Notes :
- I use non stick pan for making this halwa as it prevents burning and uses less ghee.
- If you want you can add pinch of yellow food colorant while adding saffron.
- If you like your desserts sweet add 3 more tbsp of sugar or 2 tbsp condensed milk.
- It can be stored in a refrigerator and consumed for a week.
- It becomes thick when it cools down.
