Badam ka Halwa


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Badam ka Halwa, a traditional Indian all time favourite winter recipe made from pureed almonds, ghee ans sugar.


3/5 stars  67% LIKED IT
3 REVIEWS 2 GOOD - 1 BAD
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Ever since my childhood, I have been encouraged to have a tablespoon of this halwa every morning in the winters. I used to look forward to winters because of this morning ritual. This is a rich recipe and one can't have too much of it at one time -but it is delicious nevertheless. It has been my all time favourite winter recipe.

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Preparation Time : 
Cooking Time: 
Makes approxd. 1 cup.
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Ingredients


1/2 cup almonds, soaked overnight
1/3 cup milk
4 tbsp sugar
1/4 tsp cardamom (elaichi) powder
3 tbsp ghee

For the garnish
2 to 3 almonds, peeled and sliced

Method
  1. Pour 1 cup of boiling water over the almonds. Leave aside for 5 minutes.
  2. Drain and remove the skins of the almonds.
  3. Purée the almonds with 4 tablespoons of milk to a smooth paste in a blender.
  4. Heat the ghee in a non-stick kadhai and add the almond purée. Cook over a slow flame while stirring continuously till the mixture turns golden brown (approx. 15 minutes).
  5. Boil together the remaining milk with 4 tablespoons of water, add to the almond mixture and cook for 2 to 3 minutes.
  6. Add the sugar and cardamom powder and cook till the sugar has dissolved, while stirring continuously.
  7. Serve hot, garnished with the almonds.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
3 reviews received for Badam ka Halwa
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Foodie#436107February 07, 2012

Hi Tarla, Badam ka Halwa turned out very well. It was so easy to make. But I had to use more than 1/3 cup of milk to grind almond to smooth paste. I had soaked almonds in water for more than 4 hours. YM
1 of 1 members found this review helpful

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1 CRITICAL REVIEW

The most Helpful Critical review

 Reviewed By
Chefy-wifeyOctober 15, 2013


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Helpful reviews for this recipe
Reviewed February 07, 2012by Foodie#436107

Hi Tarla, Badam ka Halwa turned out very well. It was so easy to make. But I had to use more than 1/3 cup of milk to grind almond to smooth paste. I had soaked almonds in water for more than 4 hours. YM

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Reviewed January 14, 2014by shreya_the foodie

Love the touch of cardamom in this divine halwa.

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Reviewed October 15, 2013by Chefy-wifey

   


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