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

1. Combine the almonds and enough water in a deep bowl and soak for 8 hours. Drain and de-skin the almonds. Keep aside.
2. Blend the almonds in a mixer to a coarse mixture without using any water or milk. Keep aside.
3. 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.
4. Meanwhile combine the milk and ½ cup of water in a deep pan and boil for 3 to 4 minutes. Keep aside.
5. Add the whole wheat flour to the almond mixture, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
6. Add the milk-water mixture, mix well and cook on a medium flame for 5 minutes, while stirring continuously.
7. Add the sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
8.  Add the saffron, mix well and cook on a medium flame for 1 minute, while stirring continuously.
9. Switch off the flame, add the cardamom powder and mix well.
10. Serve warm garnished with the almond slivers or store in an air-tight container.