Cuisine Andhra, Indian, South Indian, Tamil Nadu, Vegetarian
Servings 4Servings
Calories 619kcal
Ingredients
1CupBadam or Almonds
1CupSugar
8Cardamom
~20StrandsSaffron
3/4CupMilk or Water
5tbspGhee
A Few DropsKesari or Saffron ColourOptional
Instructions
To Blanch the Badam or Almonds
Soak Badam in medium hot water.
Set aside for 3 hours.
Peel the almonds.
Set aside
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.
Mix well.
Stir constantly and cook till the paste thickens a bit.
Add 1 tbsp ghee.
Mix well.
Cook while stirring constantly till the Badam Halwa becomes translucent.
Add the kesari colour.
Mix well.
Turn off the heat.
Add 1 tbsp ghee and mix well.
Serve the Badam Halwa warm.
Notes
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.