Ingredients
1 tbsp Whole Milk
1 pinch saffron strands
1/3 cup ghee, divided, melted
1 cup almond flour
1 cup Whole Milk
1/2 cup granulated sugar, use 75 grams for a less sweeter halwa
1/4 tsp cardamom pdr
2 tbsp almonds or pistas slivered to garnish
Instructions
In a tbsp warm milk soak crushed saffron strands, can be microwaved for 30 seconds
Stovetop Method
- In a heavy bottom pot, heat ghee on medium flame.
- Reduce to low heat. Add almond flour and sauté till the raw smell of the almond flour disappears and the almond flour starts to turn golden in color. Stir continuously to avoid burning. Total it will take about 10 minutes.
- Now add milk and mix continuously so that there are no lumps. Cook for another 5-6 minutes till the almond flour soaks all the milk.
- Add sugar, saffron milk, cardamom powder and stir well. Halwa loosens and then saute to thicken it again.
- Cook till the halwa thickens and ghee leaves sides of the pan in about 6-7 minutes.
- Almond Flour Halwa thickens as it cools. Once you have the right consistency take it out in a serving bowl. Do not leave in the pan as it can overcook and get chewy.
- Serve badam halwa warm, garnished with slivered pistachios or almonds.
Notes
- Use almond flour for this recipe. Almond meal is not as fine, and won’t make a smooth halwa.
- For melt in the mouth halwa, the right amount of ghee is important. Hence I suggest to use the amounts mentioned in the recipe.
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