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A rich and decadent Indian dessert made from ground almonds, pure ghee, and sugar. This melt-in-your-mouth sweet is perfect for festivals and special occasions, flavored with saffron and cardamom.
Prepare the Almond Paste: Soak almonds in 2 cups of hot water for at least 4 hours, or overnight. Drain the water and peel the skins off. Transfer the peeled almonds to a grinder, add 1/4 cup of milk, and grind to a coarse, grainy paste. Avoid making it completely smooth for better texture.
Sauté the Almond Paste: Heat ghee in a heavy-bottomed, non-stick pan over medium-low heat. Add the ground almond paste and sauté continuously for 12-15 minutes until it turns light golden brown and releases a nutty aroma. This step is crucial for the flavor.
Cook the Halwa: Add the sugar and mix well until it melts and the mixture becomes liquidy. Pour in the remaining 3/4 cup of milk and the saffron strands, and mix. Continue to cook on low heat, stirring constantly for about 10-12 minutes, until the halwa thickens, leaves the sides of the pan, and develops a glossy sheen.
Garnish and Serve: Turn off the heat and stir in the cardamom powder. Transfer the halwa to a serving bowl, garnish with slivered almonds, and serve warm.
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A rich and decadent Indian dessert made from ground almonds, pure ghee, and sugar. This melt-in-your-mouth sweet is perfect for festivals and special occasions, flavored with saffron and cardamom.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 651.88 calories per serving with 10g of protein, it's a moderately challenging recipe perfect for dessert.
Replace ghee with coconut oil or a high-quality vegan butter. Use almond milk or another plant-based milk instead of dairy milk.
For a lower-sugar version, replace regular sugar with powdered jaggery or coconut sugar. Note that this will change the color and flavor profile of the halwa.
Once the halwa has cooled slightly but is still warm, shape it into small laddoos or cut it into squares for an easy-to-eat treat for kids.