Easy Godhumai halwa Kasi halwa
INGREDIENTS:
METHOD:
Soak the badam in hot water for an hour. Take out the skin and grind this into a smooth paste by adding milk to this.
In a heavy bottomed deep vessel ( i used a non stick one) add the sugar and add 1/2 cup of water. Boil till the sugar dissolves and when it is completely dissolved lower the flame and add the ground almond paste.
Mix this without any lumps and the condensed milk(if using) , food color and cardamom powder. If using saffron soak it in warm milk for 10 minutes and add. I didn’t use cardamom powder.
Stir it continuously and slowly start adding ghee to this. When you see white colour bubbles on the sides of the pan switch off the flame and transfer it to a greased plate or bowl. The entire process will take 3-4 minutes. Keep the flame medium low.
I added a dash of Everest Milk Masala at the end to enhance the flavor. You can store this in the refrigerator for 4 – 5 days. Just warm it up in the Microwave before eating which gives the perfect taste of badam halwa.
Note:
Adding the right amount of ghee will give a nice texture to the halwa and so add it as per the quantity mentioned. Once it cools down it will be thickened, wait for a while to get the perfect texture.
Today’s Recipe – Poondu Kulambu / Spicy Garlic CurryYou Too Can Cook Indian Food Recipes Great-secret-of-life.blogspot.com Do join in the ongoing Events of EP Series-Curry leaves OR Red Dry Chillies @ Spicy Aroma Congrats! Happy blogging. Keep rocking dear. All the best. Badam halwa tempting me to tk out. During DEc visit come with badam halwa. Appetite Treats Halwa looks delicious..
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