Ingredients:
Almonds - 1 cup
sugar - 1 cup
Butter - 1 Stick.
water - 9 table spoon.
saffron - 1 pinch ( optional )
Method:
Melt the butter to get the clarified ghee and keep it ready (we would need 6 tsp + 12 tsp altogether)
Soak almonds in a bowl of water. Microwave for 5 minutes, drain the water, skin comes off easily.Remove all the skin.
In a blender add almonds and add water little by little to make a fine paste ( if you add more water, it will take long time to cook. I used 9 table spoon of water to grind the almonds to a fine paste.If you think you need some more water, add 1 or 2 table spoon to grind).
Heat a wide pan(this helps cooking the almods evenly), add the almond paste and sugar
.Keep strring in low flame.Sugar would tend to leave some water.
keep stirring, at one stage it would start to thicken up, add 3 tsp of ghee.keep stirring.Again add 3 tsp of ghee. At this stage if you want you can add saffron.( Crush the saffron in the pestel with 1/4 tsp sugar and add it)
when you push the almond/sugar paste from the edge to the centre of the pan with the spatula, it will not come back to the edge of the pan immediately and it will take some time to come back( it will not be very watery).At this stage turn off the flame. Yes you read it right 'TURN OFF'. now keep adding 2 tsp of ghee in intervals and keep stirring( i added 2 tsp of ghee for every 2 minutes, totally i added 12 tsp ).After 10 to 12 minutes you would see the halwa would have tightened up really well though you have turned off the flame 10 minutes back.
Thats the key thing, turn off the flame when they are 3/4th cooked, after 10 to 15 it will tighten up very well.I learnt this trick from my friend's cousin Suji.
You can leave it as it is and use a spoon to serve.If you want them to be pieces .Line a plate/tray with the parchment paper/wax paper .Grease the parchement papaer with few drops of ghee.Spread the almond halwa and smooth the top surface.Make desired shape with your kinfe.Store it in a airtight box and relish your Almond Halwa!
Almonds - 1 cup
sugar - 1 cup
Butter - 1 Stick.
water - 9 table spoon.
saffron - 1 pinch ( optional )
Method:
Melt the butter to get the clarified ghee and keep it ready (we would need 6 tsp + 12 tsp altogether)
Soak almonds in a bowl of water. Microwave for 5 minutes, drain the water, skin comes off easily.Remove all the skin.
In a blender add almonds and add water little by little to make a fine paste ( if you add more water, it will take long time to cook. I used 9 table spoon of water to grind the almonds to a fine paste.If you think you need some more water, add 1 or 2 table spoon to grind).
Heat a wide pan(this helps cooking the almods evenly), add the almond paste and sugar
keep stirring, at one stage it would start to thicken up, add 3 tsp of ghee.keep stirring.Again add 3 tsp of ghee. At this stage if you want you can add saffron.( Crush the saffron in the pestel with 1/4 tsp sugar and add it)
when you push the almond/sugar paste from the edge to the centre of the pan with the spatula, it will not come back to the edge of the pan immediately and it will take some time to come back( it will not be very watery).At this stage turn off the flame. Yes you read it right 'TURN OFF'. now keep adding 2 tsp of ghee in intervals and keep stirring( i added 2 tsp of ghee for every 2 minutes, totally i added 12 tsp ).After 10 to 12 minutes you would see the halwa would have tightened up really well though you have turned off the flame 10 minutes back.
Thats the key thing, turn off the flame when they are 3/4th cooked, after 10 to 15 it will tighten up very well.I learnt this trick from my friend's cousin Suji.
You can leave it as it is and use a spoon to serve.If you want them to be pieces .Line a plate/tray with the parchment paper/wax paper .Grease the parchement papaer with few drops of ghee.Spread the almond halwa and smooth the top surface.Make desired shape with your kinfe.Store it in a airtight box and relish your Almond Halwa!
Hi Maanu,
ReplyDeleteYeasterday I tried your badam halwa, it came out perfect.
Keep posting new recepies.
Thank you so much for trying and giving me the feedback.I am so glad it came out good! Try few other recipes from the blog and let me know your views!
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