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Badam Halwa
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Features
Sweet dish, served as dessert, suitable for vegetarians, a south-Indian delicacy, rich in calories
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Ingredients (Click here for measurement conversion)
Almonds - 600 gm, soaked for 5 hours, blanched
Full fat milk - 1.2 litres
Ghee - 12 Tablespoons
Sugar - 12 Tablespoons
Cardamom powder - 2 teaspoons
Edible silver foil - 4 sheets
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Method
Put the almonds in a food processor with half of the milk.
Grind to a paste adding more milk, in small amounts at a time, until all the milk is used up.
Heat the ghee in a heavy pan and add the almond paste.
Fry over a low heat until it begins to stick.
Add the sugar and stir well.
Cook until the ghee separates and the fudge is well blended.
Take off the heat and add the cardamom powder.
Stir well and pour onto a neat dish.
When it is almost cool cut it into fancy shapes and decorate with edible silver foil.
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Comments
Serves - 6-8
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Disclaimer: e4Eureka.co.uk do not take any responsibility for any illhealth or food poisoning arising from the food made with the recipe supplied here. While these are all tested and traditional dishes every care should be taken to avoid any accident or fire while trying any of the recipes. User is also being warned to take additional care of any food allergies known. This site is for informational purpose only and does not form any liability of any kind.
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