Badam Halwa

Ingredients

• - 500g blanched almonds
• - 3/4 cup sugar with saffron
• - 4 tbsp ghee
• - 1/2 tsp cardamom powder
• - 2 tbsp cashews
• - Pinch of saffron

Method

1. About halwa: Halwa is a dense, fudgy sweet made by slow-cooking blanched almonds in ghee. Offered as temple prasad and served at festivals. Famous in All Tamil Nadu. The most luxurious South Indian halwa — almonds, ghee, saffron Offered as prasad during Weddings.
2. Prepare blanched almonds: Soak almonds overnight. Peel skins.
3. Heat ghee: Heat 3 tablespoons ghee in a heavy-bottomed kadai on medium heat.
4. Begin cooking: Add prepared blanched almonds to hot ghee. Stir continuously to coat. The mixture will look loose initially.
5. Add sugar with saffron: Add 3/4 cup sugar with saffron and 1/4 cup water. Stir until dissolved. Reduce to medium-low.
6. Cook with patience: Cook on medium-low, stirring continuously, for 20 to 35 minutes. Will progress: watery ? thick paste ? pulling away from sides. Never stop stirring.
7. Watch for colour: Halwa darkens as sugars caramelise — this deepening colour means the flavour is developing beautifully.
8. Ghee separation: Halwa is nearly ready when ghee separates visibly around the edges.
9. Add flavourings: Add 1/2 teaspoon cardamom powder and saffron soaked in 2 tablespoons warm milk. Stir in fried cashews.
10. Consistency test: Press a small amount between thumb and forefinger — it should not stick and should hold its shape.
11. Serve: Serve warm. Press into a greased tray and cut into squares, or serve directly. Keeps at room temperature 2 days.