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Badam halwa, an age old, very easy recipe with less ingredients but rich in taste. Milk is a key ingredient over here to get the authentic taste.
Very nice recipe...
Soak almond overnight.
The next morning, peel the skin. Usually three fourth of the content will shed their skin, if you mash those swelled almonds inside the water, by using your palm.
After removing the outer skin, put these in a mixer grinder jar, make paste by adding sufficient milk.
Soak saffron in half cup of hot milk and keep aside.
After grinding, the paste will look like idly batter with grainy texture.
Put this paste into thick bottomed vessel and heat.
Add sugar and boil for a while.
When it starts bubbling, add ghee little by little at regular intervals until mixture becomes glossy.
At this point, you can add saffron soaked milk and cardamom powder and proceed
When mixture starts to leave from the sides of the vessel and edges become dry and bubbly, switch off the fire and keep aside to cool.
When it reaches room temperature, store this in a stainless steel or glass container.
SERVING: 8
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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