Created by Nishika Updated on Nov 07, 2013
Almonds - 1 cup (around 80 almonds)
Milk - 3 tblsp
Ghee - 3 tblsp
Sugar - 1 cup (or as needed)
Saffron - a pinch
Kesari Powder/ Yellow food colour - a pinch
1. Soak the almonds in hot water for 2 hours and peel the skin off the almonds. To make it faster, boil the almonds with the water for 15-20 minutes and peel them.
2. Grind the almonds in a blender or mixie along with the milk to make a paste. Add very little milk just to help the mixie moving.
3. Heat the sugar with 1/4 cup of water and bring it to a boil to make a simple syrup.
4. Add the milk-almond paste and keep stirring constantly to prevent it from getting burnt at the bottom.
5. Add saffron strands /food colour while mixing it
6. Keep adding ghee little by little (1 tsp at a time) and keep stirring.
Note :- It is best to use a non stick pan to prevent sticking at the bottom.
7. When the mixture cooks, there can be lot of hot splattering's.
8. When the splattering reduces, it is an indication that the mixture is almost cooked.
9. Continue mixing until the halwa no longer sticks to the pan and ghee starts separating out. (The perfect Halwa consistency!!!)
10. Garnish with fresh nuts and serve as such or top it with ice cream.
| Sep 01, 2015
Good one... can we make this using dates or walnuts instead of almonds? does the recipe n proportions remain same?
| May 10, 2014
Can it gve to seventh month baby
| Nov 11, 2013
| Nov 11, 2013
going to try this weekend. thanks