Nothing can go wrong when the goodness of sugar, ghee, kesar and badam come together! My fondest memory of badam halwa is at MTR restaurant in Bangalore where we would crave for this dessert which would come in delicately wrapped parchment paper with the aroma of warm fresh ghee wafting through the air. If you have a spouse with a sweet tooth like me and are looking to make some easy dessert with a long shelf life, this one is perfect!! The only downside to this recipe is that you have to remember to soak the almonds overnight. But the effort is worth it as you can store small batches in the freezer, thaw and heat when needed and it still tastes as good as fresh!!
Ingredients: Serves about 8
2 cups raw almonds
2 cups of hot water to soak the almonds
1.5 cups sugar
3/4 cup ghee
10-15 filaments of saffron
10 cardamoms powdered
1 cup whole milk
Method: Soak the almonds in boiling water overnight. Peel the skin of the almonds after about 12 hrs. Use ½ cup warm whole milk and soak the saffron overnight as well. Then using whole milk, grind the soaked-peeled almonds and saffron into a smooth paste.
In a heavy bottomed pan, add1/2 cup of ghee and slowly stir in the kesar- badam (almond- saffron) paste. Then add the sugar. At first the paste will appear liquidy in consistency. As the milk content begins to evaporate, the paste will begin to solidify. Add the remaining ghee and stir well. Keep stirring till the paste starts to separate from the bottom of the pan. This is the part that can be tricky, for there is a thin dividing line between when the badam is cooked vs when it is overcooked! When the paste starts to separate from the pan, add the finely powdered cardamom and give it one final stir. Let it cool. Serve warm.
PS: If your badam halwa gets over done, do not worry. Keep stirring for one more minute and then pat it out flat in a ghee greased tray to make delicious badam burfee!!