Almond Halwa
Ingredients
- 200 gms almonds blanched
- 400-450 gms sugar
- 150-200 gms ghee / clarified butter
- a few strands of saffron
- two tsps milk to soak saffron
- a cup of water
- Soak almonds overnight in cold water. (Soaking in hot water may hasten the process but the almonds turn yellow.)
- Peel the almonds to blanch them and blend with a few teaspoons of water into a fine thick paste. For one measure of this paste, two measures of sugar have to be added.
- Cook this mix in a thick bottom vessel / wok on a medium flame and reduce the flame when the mix is reasonably hot.
- Stir continuously adding the soaked saffron for flavor and color.
- After 5 minutes, continue to stir adding one to two teaspoons of clarified butter at a time.
- After about 15 minutes approximately, when the mix leaves the sides of the pan, the halwa is ready.
- Transfer it to a greased plate or into a container and store when cool.
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