After a break last month in Indian Cooking Challenge, we decided to make an Indian Sweet, Badam Halwa, a speciality from Rajathnan. However as most sweets across India, we find all states making a halwa in a similar way. I already have made a Badam Halwa, but couldn’t miss out the opportunity when Vaishali said she made it and found it so delicious.
The best part was as I was making it, I had Konda helping me click pictures. She was so restless to taste it right away. I literally had to stop her from digging further, as I needed extra for the picture. I had soaked about 1/4th cup and soaked it more than overnight. So by the time I was getting to peal the skin, the nuts have really bloomed well.
Also as I was using a non stick pan, it was little difficult to calculate the exact stage, after which it ends up being a burfi.
Almonds – 1/4 cup
Ghee – 4 tbsp
Sugar – 4 tbsp
Cardamom powder a pinch
Milk as required
How to make the Badam Halwa
Soak the almonds overnight. When ready to make the halwa, wash and peel the badam, wash again.
Make a fine paste of these, using very little milk. You will end up with white smooth paste.
Heat a non stick pan with ghee, add the almond paste.
Keep stirring till you get a nice pink color.
Make sure the flame is very slow through out roasting.
This should take about 10 minutes.
Now add the sugar, cardamon powder. Combine everything well and continue stirring. Ghee floats up and you will have a nice shiny texture. Quickly remove from flame, else you will up having a burfi
Since I was using a non stick pan, it was easy to scrap on the sides.
If it does turn into burfi, you can always add more milk and melt it again.