Ariso Recipes
Almond Halwa With A Floral Twist
Last update date: February 24, 2012
Experience the rich flavors of Almond Halwa with a delightful floral twist. Soaked almonds blended with milk create a creamy base, while ghee, sugar, and aromatic ingredients like cardamom, rose water, kewra water, and saffron elevate this dessert to a new level. The result is a lusciously sweet and fragrant treat, garnished with roasted almonds for that perfect crunch. Serve it hot and savor the indulgence!
55 minutes.
Indian
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Ingredients
1
How To Cook?
1
Begin by soaking the almonds in water for at least 2 hours. for best results, soak them overnight. in a saucepan, bring water to a boil. add the almonds to the boiling water and let it come to a good boil again. turn off the heat and strain the almonds. allow them to cool, then peel off the skins. to easily remove the skin, gently press each almond between your fingers, and the skin will come off effortlessly.
2
An alternative method to remove the almond skin is to place the almonds in the center of a clean kitchen cloth and loosely tie the cloth on top. hold one end of the knot down firmly on the table and use your other hand to roll the side containing the almonds in a back-and-forth motion. this action will cause the almonds to brush against each other, effectively removing the skin. open the cloth and separate the almond skins from the kernels.
3
Combine the peeled almonds and milk, then grind them to a paste using a mixer grinder. heat a pan and add 1/2 cup of ghee. once the ghee is warm, add the almond paste. cook the almond paste on medium heat until it thickens, which should take approximately 8-10 minutes. then, add the remaining 1/2 cup of ghee. use a thin, flat metal spoon that can easily scrape the sides and bottom of the pan. cook for an additional 5-8 minutes, until the mixture thickens further. next, add the sugar and continue cooking on medium heat.
4
Adding sugar will thin the halwa as it releases its moisture. once the sugar melts, increase the heat to high and cook for the next 5 minutes, until the almonds are well-cooked. then, reduce the heat to medium and cook until the halwa thickens and starts to leave the bottom of the pan when scraped. this process may take about 15 minutes.
5
At this stage, the halwa is ready, but it will be quite thick. to achieve a thick and pouring consistency, you can add either water or milk, just enough to reach the desired texture. sprinkle cardamom powder, rose water, kewra water, and the dissolved saffron into the halwa, and give it a quick boil. turn off the heat, sprinkle some roasted almonds on top for garnish, and mix them into the halwa. serve the delicious almond halwa hot.
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