Almond/Badham Halwa


 Yay..Finally The day has arrived.Diwali is tomorrow and this year celebrating seems fun as living in little India,Malaysia is as living in India. Almost same,except that the country is different and ofcourse our immediate family members won't be with us. Heard that there's a lot of shops and also someone said the streets looks like Tnagar Ranganathan street. So, I can imagine how much people would be there as I did not step out my house. I've asked VJ to take me out this evening to experience the crowd and also to take a first look of Diwali shopping in Malaysia. As u know,I've made sweets and to end that series Almond/Badham halwa without milk is also prepared since my milkman find it difficult to come early with tremendous traffic :) in our area. So went ahead with my preparation and came out good yet tasty. So,my humble space of mine,Kitchen Secrets !!! wishes all a very happy Diwali ... :)

Ingredients:

Almond -- 3 cups
Sugar -- 3 cups
Cardamom powder -- a pinch
Ghee -- 1 1/2 cups
Saffron -- a pinch
else
Orange colour powder -- a pinch
Salt -- a pinch

 Method:
  • Soak the badham over nite else heat sufficient water to a boil and add the badhams to it. Wait for few minutes.Peel the skin and place in a mixie jar. 
  • Add enough water just enough to cover the almonds and grind finely (It's ur choice  may grind it slightly coarsely as well)
  • Heat a pan with 3 cups of water and dissolve the sugar, salt. Add the ground badham paste and stir continuously so that no lumps formed.
  •  Melt the 1 1/2 cups of ghee and add everything into the badham mixture. Combine well.
  • Now cook over a medium low flame stirring at regular intervals until the mixture starts leaving the sides.
  • Keep on stirring the mixture for the next 7 to 10 minutes,( for this measurement), once it forms a mass without sticking the pan, remove from the heat, though the mixture is still little bit runny and loose.
  • Add the cardamom powder and mix well. Grease the storing container, transfer the hot badham halwa to it and let it cool down to room temperature.
Notes/Suggestions:
  • Update : U may also add condensed milk (like u add for carrot halwa) , for this measurement 1 can of condensed milk is needed and a very little quantity of sugar (say around half a cup) but adding sugar is optional if u don't want too much of sweet.
  • I've used almost 1 cup of ghee only nevertheless it's yummy and delicious.
  • Though I've already posted one version, this is completely dairy free.
  • This recipe yields a great quantity for a big family. Please be informed about this and use as per ur requirement.
  • I din't have saffron at home,so used artificial colouring and that's obvious from the pic.
Cheers,
Shanavi



8 comments:

  1. thats such a gorgeous treat for the festival. looks perfect.
    a very happy diwali to you and your family.

    ReplyDelete
  2. The halwa looks really delicious..Happy Diwali to u n ur family

    ReplyDelete
  3. Makes me drool,rich and yummy halwa
    Happy Diwali to you and family..

    ReplyDelete
  4. It is very nice the way you started the post and you are lucky enough to get fresh flowers..peaking scoop of the halwa make me go crazy dear..over all it is 10/10 blasting diwali post..

    Happy Diwali to you and to your family..

    ReplyDelete
  5. looks awesome....Happy Diwali to you and ur family...:)

    ReplyDelete
  6. Mouthwatering halwa with nice texture and lovely clicks

    ReplyDelete
  7. Tempting halwa...Looks super perfect and delicious with that gloss....Happy Diwali to u and ur family...:)

    ReplyDelete

 

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Kuala Lumpur, Kuala Lumpur, Malaysia
A cool chatter box who always bugs everyone around & a good friend who stepped into a new world called BLOGGING..