Badaam Halwa
By: Bird's Eye View
Published: Tuesday, February 16, 2010 - 7:40am

Ingredients




Ingredients:

1 cup almonds
1 cup sugar
1/2 cup ghee ( clarified butter)
a little milk ( about 1/2 cup)

6 strings of saffron

Preparation

1 Soak the badaam so the peel gets loosened and peel them. Puree them with as little of the milk as you can add to still get a very fine puree. 2 Soak the saffrom strands in 1 tsp hot milk until the orange colour infuses the milk. 3 Put the sugar into a pan and add 1/4 cup water. Let it cook on a medium flame until it gets a one-string consistency. ( You can test this by dipping your index finger into the syrup and then pressing your finger and thumb together and then pulling them apart. If you get one strand of sugar syrup between your thumb and finger that's it. But be careful - this syrup can burn the skin off your hand!) 4 Put in the almond paste, turning the heat to low and add the saffron. Cook, stirring frequently but slowly until the mixture starts sticking to the bottom of the pan. 5 At this juncture, add the ghee (clarified butter) little by little until the mixture takes on a halwa texture and stops sticking to the pan. Keep stirring throughout the process! 6 Serve hot or cold.

About


Then there's the annual feast standard - rich, exotic and favorited by all our friends. I've been known to get threatening phone calls before our annual Id party if I even think about not making this...