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Tuesday, 11 July 2017

Badam Halwa/Almond Halwa [600th Post]

Hello Friends,

Today, I am so happy to share with you all my 600th post –Badam Halwa. I am really thankful to each and every one of you for your continuous support and encouragement. So here’s a virtual treat from my kitchen to all my readers, followers and supporters. Badam Halwa is a very popular and delicious Indian dessert made with almonds, sugar, saffron and ghee. It can be made for any festive occasions, special pooja days etc. It is also served as dessert for weddings and parties. Do try out this special and tempting Badam Halwa and post your comments here. Meanwhile do check out other interesting Indian Sweets and Snacks prepared during special occasions in the link.

Here’s how to make Badam Halwa with step by step photos…


Ingredients

Almonds/Badam
1 cup
Sugar
¾ cup
Milk
1 cup
Saffron/Kunguma poo
One big pinch
Ghee
4-5 tbsp
Cardamom Powder/Elachi Powder
¼ tsp
Preparation Time: 30 -40 minutes
Cooking Time: 40 minutes
Serves: 8-10

Method

Boil the milk along with saffron strings for few minutes and switch off the stove. Keep it aside for later.


Wash and soak badam/almonds in hot water for about 3-4 hours.


Once the almonds have soaked remove their skins.  Press each almond between your thumb and forefinger and slide your thumb forward.



The almond will slip out of its skin. Similarly remove the skin from all the almonds.


Add the skinless almonds to the blender/mixer and start blending it.


Add the ½ cup of saffron milk to the mixer and blend the almonds to coarse paste. The consistency of the ground paste should not be very fine or very coarse. [It should be the same as sooji/rawa consistency.]


In a heavy bottomed kadai/pan, add the sugar, ground almond paste and mix thoroughly.


Now switch on the stove, first the sugar will start to milt and mixture looks watery. Stir continuously. At this stage add 2 tbsp of ghee and mix well.


Add the rest of the saffron milk , elachi powder to the almond mixture and stir constantly to avoid it from getting burnt.


At one stage, the liquid in the mixture will evaporate and it will start to form bubbles and splash. So you have to be careful. Add rest of the ghee slowly and stir well.


Cook until all the moisture dries up. 



The halwa will start to leave the sides of the kadai/pan and the ghee will start to separate from it.


Now switch off the stove. Remove the halwa from heat and transfer it to a bowl.


Super tempting and lovely Badam Halwa is ready to be enjoyed.

Thank you all for visiting my space, please come back again for more traditional and lovely sweets from my kitchen.

Do  check out other interesting Indian Sweets and Snacks here.

If you find this post really interesting, it will really be nice if you can share it with your face book fans or twitter friends or pin in or google + circles today. I will be very happy if you can join as google follower, all it takes is just one click. All of this means a lot to me and a great encouragement as well.

Have a great day and enjoy.


Until then I am signing off…





2 comments:

  1. That's a great achievement Priya.. congrats on your 600th post and that's a yummy looking halwa 😊

    ReplyDelete
  2. Drooling here...Looks so yummy.

    ReplyDelete

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Priya Anandakumar

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