Instructions
- Soak almonds overnight and peel the skin next day and keep aside. If you forget the soak then blanch the almonds for few minutes, cool them and peel the skin and keep aside.
- Similarly soak saffron in 1 tbsp milk and keep in fridge, this gives deep intense color.
- Take the soaked almonds in a blender jar and by adding little milk grind them to make a fine paste. Remove it in a bowl and add the remaining milk and stir to make a fine batter.
- Heat ghee in a non stick wok and as soon as the ghee melts pour it in a bowl and keep aside. In the same greased wok, add 1/4 cup of water and boil.
- As soon as the water starts boiling add sugar and keep stirring till the sugar dissolves completely.
- Now add almond paste, soaked saffron milk ,cardamom powder and keep stirring continuously.
- The almond paste will start gathering towards the ladle and as soon as you see the almonds paste getting thick, dry and flaky. Add ghee and keep stirring.
- After few minutes the ghee will start leaving sides and you will get a smooth and silky textured badam ka halwa.
- Turn off the gas and transfer the halwa into the serving bowls and garnish it with few saffron strands before it sets.
- Serve hot or cold, as per personal choice.
Recipe Notes
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