- Almond -- 3 cups
- Sugar -- 3 3/4 cups
- Cardamom powder -- a pinch
- Ghee -- 1 1/2 cups
- Saffron -- a pinch
- Orange colour powder -- a pinch
- Salt -- a pinch
- 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.
- 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.
Shanavi
Source: Kitchen Secrets
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