Cuisine Andhra, Indian, South Indian, Tamil Nadu, Vegetarian
1CupBadam or Almonds
3/4CupMilk or Water
A Few DropsKesari or Saffron ColourOptional
To Blanch the Badam or Almonds
Soak Badam in medium hot water.
Set aside for 3 hours.
Peel the almonds.
Soak the Saffron
Soak the saffron in warm milk or water for at least 15 minutes.
To Make the Badam Halwa
Peel the cardamom.
Grind the cardamom and sugar to a fine powder.
Add the badam, milk/water and saffron.
Grind to a smooth paste.
In a non-stick pan, over medium flame, heat 2 tbsp ghee.
Add the ground badam paste.
Stir constantly and cook till the paste thickens a bit.
Add 1 tbsp ghee.
Cook while stirring constantly till the Badam Halwa becomes translucent.
Add the kesari colour.
Turn off the heat.
Add 1 tbsp ghee and mix well.
Serve the Badam Halwa warm.
If you want a softer consistency, add a little warm water or milk and mix well.You could increase ghee by 1 tbsp.Badam Halwa tends to stiffen as it cools because of the ghee in it. So warm it before serving it.Refrigerate the leftover Badam Halwa.