Halwa is an Indian dessert prepared on occasion or festive .Most types of halwa are relatively dense sweetened with sugar.Textures of halwa also vary for example Flour based wheat ,rice or semolina based Sooji Halwa halwa is gelatinous and translucent, while lentil based halwa Moong Dal Halwa is drier and more crumbly.Halwa prepared with various other ingredients, including nuts ,milk ,ghee and vegetables such as Carrots Gajar Halwa.
I am sharing a nut based halwa Kesar Badam Halwa.Kesar means Saffron and badam means almond.it’s a really delicious using Coarse grind almond cooked in ghee,sugar,Cardamom powder ,Saffron & garnish with silvered almonds.
Almonds 1 cup (soaked & peeled)
Sugar 1/2 cup or to taste
Ghee 4 tbsp
Saffron 10-15 soaked in warm milk
Green Cardamom powder 1 tsp
Milk to grind almond
Yellow Food Color 1-2 drop (optional)
Soak almonds overnight and then peeled almond .Put the peeled almonds in a blender and add milk so it can enough to cover almonds.
Blend it into a coarse paste or fine paste indiviual choice .i like coarse one.
Heat a pan add 2 tbsp ghee once ghee melts add badam grind mixture keep stirring continuously to avoid burning from bottom.
Add sugar then Constantly stir the mixture as it can stick burn from bottom. Add Saffron milk & food color & cardamom powder into it & additional 2 tbsp of ghee so that mixture doesn’t stick to bottom & while its boiling.once mixture start leaving ghee stir for 2- 3 minutes.turn off heat.
Take out in a bowl Garnish with sliced almonds.Serve & enjoy.
Yellow food color is optional.
30-40 minutes it will take to cook Halwa on low temperature.need patience to cook 😊
Serve hot or at room temperature.