Almonds-Badam -1/2 cup
Sugar -1/2 cup or 3/4 cup if you want more sweetness
Milk -1/2 cup
Ghee -1/4 cup ( in Chitti's recipe, it was 1/2 cup ghee)
Saffron - a pinch/ few strands (soak it in a tbsp of milk)
Kesari color - a pinch for color (optional)
Soak almonds overnight and peel the skin. Alternatively you can boil them in hot water for a few minutes and peel the skin.
Grind almonds with 1/4 cup of milk to a smooth paste.
Melt ghee in a kadai and keep it aside. In the same kadai (as it is coated with ghee, it will prevent the halwa from sticking to the bottom of the pan) bring 1/4 cup of water to boil, switch off the flame, add sugar and let the sugar dissolve completely.
Now add the badam paste, remaining milk, kesari color, saffron and cook on medium flame stirring continuously.
Once it starts thickening and the sides start getting a little dry and flaky, add all the ghee except 2 tsp and cook stirring continuously on low flame.
The ghee will be completely absorbed and the halwa will start leaving the sides of the pan. Now switch off the flame, add the remaining 2 tsp of ghee and stir for about 3-4 minutes.(this makes the halwa softer when it sets)
Once it cools the halwa will thicken. The badam halwa turned out very soft and yummy and we all loved it very much.
Use fresh ghee and good quality sugar for best results.
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