Almonds are a rich source of vitamin E, calcium, phosphorous, iron and magnesium. They also contain zinc, selenium, copper and niacin. Compared to all other nuts, they are the most packed with nutrients and beneficial components. But my daughter does not like eating raw almonds so I always make either badam halwa or badam laddoos.
- 200 grams Almonds
- 100 ml Milk
- 200 grams Sugar
- 1 grams Saffron Kesar
- 6 pieces Cardamom powdered
- 100 grams Ghee
Soak the almonds for about 5-6 hours, peel off the skin and rinse them. It is easy to peel the skin if they are soaked well. But don’t over soak them as it can lead to halwa becoming sticky.
Grind the halwa in a mixer with an appropriate quantity of milk to make a fine/semi coarse paste as per your preference.
Take a non-stick pan and heat 1 table spoon ghee in it. Put the almond paste into it, along with sugar. Stir the mixture continuously to avoid lumps and roast the mixture.
Take 1 cup milk and soak saffron into it. Now pour this mixture and mix well with halwa. Also add cardamom powder to it.
Keep stirring in low flame for 5 minutess , then add a tsp of ghee at regular intervals stirring continuously and cook till the mixture thickens.
When ghee will be completely absorbed and the halwa will start leaving the sides of the pan and small white bubbles will start appearing.This is the right stage, to switch off.
Serve hot or cold, it tastes good both ways.