La la’s Badam halwa

Description

It is usually served in Indian weddings.
Ingredients

Instructions

Ingredients

Almonds-11/2 cup(300gms)
Cashews-11/2 cup(300gms)
Sugar-2 cups(400gms)
Saffron-1 tsp
Food colour-2 pinches(orange red)
Khoa-3 tsp(150gms)
Ghee-400gms

In a heavy bottomed vessel add sugar and pour water till sugar dips.


Now boil till it reaches one string consistency.
Add ground badam and cashews and stir well till it reaches semi solid consistency or aproximately 2 min in medium flame for the nuts to get cooked.


Now reduce the flame and add khoa,saffron mix,food colour to halwa and stir till the halwa reaches solid consistency.
Next add 1/4 ghee and mix, when it gets absorbed switch off the gas.
Remove the vessel from fire and add the rest of the ghee until halwa stops sticking to the vessel.
IT IS DONE.


 

Notes

If ghee is added after halwa reaches room temperature ,it would not mix with halwa.
Khoa if refregirated and too dry, it should be microwaved or heated adding little milk to make it soft.

Source

La las

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1 comment to La la’s Badam halwa

  • suja

    Hi , Are you dry grinding the almonds and cashews? Do you have to roast them prior to grinding? Also are you using dry khoa powder that they sell in Indian stores called mawa?
    Please let me know.- Thanks- Suja

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