
SAFFRON HALWA
Ingredients
♦ 1 cup almonds (badam)
♦ 1/2 cup ghee
♦ 3/4 cup milk
♦ 1 tbsp whole wheat flour (gehun ka atta)
♦ 3/4 cup sugar
♦ A few strands of VDR saffron (kesar)
♦ 1/2 tsp cardamom (elaichi) powder
♦ For The Garnish
♦ 2 tbsp almonds (badam) slivers
Preparation
Soaking time: 8 hours
Preparation Time: 15 mins.
Cooking Time: 21 mins.
Makes 2 cups
- Combine the almonds and enough water in a deep bowl and soak for 8 hours. Drain and de-skin the almonds. Keep aside.
- Blend the almonds in a mixer to a coarse mixture without using any water or milk. Keep aside.
- Heat the ghee in a deep non-stick kadhai, add the almond mixture, mix well and cook on a medium flame for 7 minutes, while stirring occasionally.
- Meanwhile combine the milk and ½ cup of water in a deep pan and boil for 3 to 4 minutes. Keep aside.
- Add the whole wheat flour to the almond mixture, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Add the milk-water mixture, mix well and cook on a medium flame for 5 minutes, while stirring continuously.
- Add the sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Add the saffron, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Switch off the flame, add the cardamom powder and mix well.
- Serve warm garnished with the almond slivers or store in an air-tight container.