Saturday, October 30, 2010
Badam Halwa / Almond Fudge
Almond Flour - 1/2 lb, around 12 heaped tbsp
I used Bob's Red Mill finely ground Almond Meal/Flour
Milk - 2 cups
Sugar - 6 tbsp (adjust according to taste)
Saffron - a few strands, mix it with the milk
Cardamom powder - 1/4 tsp
Ghee / Clarified Butter - 2 tbsp
Roasted Cashew nuts and Raisins - handful
Heat ghee in a heavy bottomed pan.
Add the almond powder and saute on medium heat for about 10 minutes till it emits an aroma and changes color slightly.
Add milk and sugar and cook stirring continuously for around 20 minutes. The mixture will initially become bubbly and then start thickening. Remember that the halwa thickens further when it cools down.
When the mixture becomes fairly thick, add the another tbsp of ghee and cardamom powder and the dry fruits. Mix well and remove from heat. Serve at room temperature.
Can also be served hot with a scoop of vanilla ice cream on top.