Nov 14, 2014

Rajasthani Badaam Halwa

Rajasthani  Badaam Halwa this is the recipe for this month Indian Cooking Challenge. The recipe is simple with less ingredients. I know there is a Badaam halwa recipe in Tamilnadu that is cut in to pieces before serving. I never made it but I tasted it many times, this badam halwa have grains of badaam This I have tasted in my aunt's (atta) place. 
                                                                                      This Rajasthani recipe is almost same like Tamilnadu recipe. When Valli announced this delicious badaam halwa recipe for ICC I wanted to check the texture. I goggled a lot but didn't find any picture of typical Rajasthani Badam Halwa . There are many versions of badaam halwa but I need a picture of typical Rajasthani recipe picture. Finally I decided to make this Halwa with out knowing the texture. That came out so well, tasted delicious, but only this is my badaam paste is little over fried. So take care when you frying the Badaam paste. when I was frying the badaam paste Some body rang the bell and i keep on talking with them and for got about the halwa on the stove. So don't go any were when you are making the halwa. In my halwa only the color is little dark the taste was heavenly delicious.
Let's check the recipe...   
INGREDIENTS:---
Almonds  ---  1/4 cup
Ghee (clarifaid butter) ---  4 tab sp
Sugar  ----  4 tab sp
Cardamom --- a big pinch
Water or milk for grinding the almonds

                                                                    

METHOD:---
1. Soak almonds for over night.
2. Wash and peel the almonds, after peeling wash the almonds again.
3. Grind the almonds in to a fine paste using water or milk (I used milk to give the Halwa a rich taste.).
4. Heat ghee in a non stick pan and add the almond paste and roast till it turn in to pink color.
Keep the heat low and keep stirring till the almond paste turn in to pink color.
5. Once almond paste turn in to pink start adding water little by little to bring halwa consistency  keep stirring..
6. Add sugar and cardamom powder (I grind sugar with cardamom seeds and added to almond mixture.).
7. Mix well and cook till  ghee leaves from the sides.
What mistakes I made is :--
My Almond paste is not finely griended There are some pieces left in the mixee jar with out checking I added the almond paste to the ghee
My almond paste is little over fried, Don't leave it on the stove keep stirring till you finish the Halwa 

4 comments:

Srivalli said...

I know even I was wondering how the texture might be, but then given that it's a halwa, knew it should be running..though mine also ended up being a burfi..:)..your halwa looks good, even though it was browned more..

Pavani N said...

Yummy looking badam halwa.

nayana said...

Looks mouthwatering.....

vaishali sabnani said...

A little over roasted but looks fantastic. With perfect texture.