Badam Ka Halwa

Ingredients

• Badam (Almonds) 400 grams
• Cheeni (Sugar) 400 grams
• Dodh (Milk) 2 cups
• Iliachi powder (green cardamom powder) 1/2 teaspoon
• Ghee/butter 1/2 cup

Directions

1. 1

   Soak almonds in water for 4-5 hours or over night and then peel off.

2. 2

   Put the peeled almonds in a jug and also add milk in it. Blend well to make a coarse paste of these almonds (same consistency as of soji or semolina).

3. 3

   Put a heavy bottom wok or pan on medium flame and add butter or ghee in it.

4. 4

   Add the prepared almond mixture in it and cook it for 5 minutes. Remember we need to stir the mixture continuously so that the halwa should not stick to the pan.

5. 5

   After 5 minutes the mixture will release aroma and change its color.

6. 6

   Now add in ilaichi (cardamom) powder and sugar, stir constantly. Cook for 5 minutes so that sugar could melt properly.

7. 7

   After 5 minutes the color of halwa will look like soji/semolina halwa. Turn the heat to medium to low and continue cooking while stirring constantly. At one stage, as the liquid in the mixture begins to dry up, it will bubble and splash, so be very careful while stirring the mixture as droplets can burn you badly. It might help to wear an oven glove to protect your hand from the splatters during this stage.

8. 8

   Cook it for another 10 minutes or until the oil released from halwa and start to leave the pan. You will know the halwa is ready when it no longer sticks to the pan at all. In fact, when you look at the bottom of the pan, it will be clean.

9. 9

   Take it out of the pan and garnish with almonds for serving.