Approximately one cup Badham soaked and peeled. Soak the badham overnight.
Sugar 3/4 cup
Milk 1/2 cup
Cardamom powder one teaspoon
Ghee 2 tablespoons
Saffron one pinch if available soaked in two teaspoon milk. (optional)
Grind the soaked and peeled badham adding milk. Grind it to a fine paste. Now put a heavy bottom kadai or pan in the stove and pour one tablespoon ghee. Heat the ghee for 2 minutes and add the badham paste and fry it for 5 minutes. Now add the sugar. The sugar will star to melt. Stir frequently. Add the soaked saffron and see the halva getting better colour. Constantly stir and cook the halva blending well with the sugar. Cook for another 8 to 10minutes and add the remaining ghee. If required add more ghee at intervals so that the halva should not get burned. Add the cardamom powder
When it starts to leave the sides of the pan remove it from fire and spread it in an already greased tray. Let it cool and cut it in diamond shapes. Decorate it with nuts and saffron. Or Decorate it with silver foil. Now your almond halva is ready to eat.
Sugar 3/4 cup
Milk 1/2 cup
Cardamom powder one teaspoon
Ghee 2 tablespoons
Saffron one pinch if available soaked in two teaspoon milk. (optional)
Grind the soaked and peeled badham adding milk. Grind it to a fine paste. Now put a heavy bottom kadai or pan in the stove and pour one tablespoon ghee. Heat the ghee for 2 minutes and add the badham paste and fry it for 5 minutes. Now add the sugar. The sugar will star to melt. Stir frequently. Add the soaked saffron and see the halva getting better colour. Constantly stir and cook the halva blending well with the sugar. Cook for another 8 to 10minutes and add the remaining ghee. If required add more ghee at intervals so that the halva should not get burned. Add the cardamom powder
You can see the moong dhal laddus, Badam Halva and Coconut barfi with besan in the vessels. Will try to post them separately in the future. :) This is taken on diwali day 29-10-2016.
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