ENG
FRE
ENG
FRE
Saffron Halwa
Soaking time: 8 hours
Preparation Time: 15 mins
Cooking Time: 21 mins
Makes 2 cups
Ingredients
1 cup almonds (badam)
1/2 cup ghee
3/4 cup milk
1 tbsp whole wheat flour (gehun ka atta)
3/4 cup sugar
A few strands of Teentaj saffron (Kesar)
1/2 tsp cardamom (elaichi) powder
For The Garnish
2 tbsp almonds (badam) slivers
Method
1. Combine the almonds and enough water in a deep bowl and soak for 8 hours. Drain and de-skin the
almonds. Keep aside.
2. Blend the almonds in a mixer to a coarse mixture without using any water or milk. Keep aside.
3. Heat the ghee in a deep non-stick kadhai, add the almond mixture, mix well and cook on a medium
flame for 7 minutes, while stirring occasionally.
4. Meanwhile combine the milk and ½ cup of water in a deep pan and boil for 3 to 4 minutes. Keep
aside.
5. Add the whole wheat flour to the almond mixture, mix well and cook on a medium flame for 2
minutes, while stirring continuously.
6. Add the milk-water mixture, mix well and cook on a medium flame for 5 minutes, while stirring
continuously.
7. Add the sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
8. Add the teentaj saffron, mix well and cook on a medium flame for 1 minute, while stirring continuously.
9. Switch off the flame, add the cardamom powder and mix well.
10. Serve warm garnished with the almond slivers or store in an air-tight container.
