Badam halwa

Preparation

§  Soak almond for 3-4 hours. Once almonds have soaked, remove their skins.

§  Put the skinless almonds into a blender and add milk to them. Blend the mixture to form a coarse paste.

§  Set up a deep, heavy-bottomed pan on medium heat. When it is hot,add 3 tbsps of ghee to it. When ghee melts, add the almond –milk mixture to it. Stir well.

§  Now add the sugar to the mixture and stir to mix well.

§  Now add the saffron strands and mix well.

§  Cook the mixture on medium heat, stirring constantly to prevent it from scorching or burning.

§  As the liquid in the mixture begins to dry up, it will bubble and splash.

§  Once the splattering stops add the remaining ghee and the food coloring and stir well.

§  Keep   cooking the mixture until most of the moisture in it dries up.

§  Now the halwa is ready when it no longer sticks to the pan at all.