Badam Halwa - Rajasthani Special

Badam halwa or Indian almond fudge, which is highly delicious and definitely a quick sweet to make.This month's  Indian Cooking Challenge,a monthly event where we cook dishes from various regions of India, Srivalli challenged us with a simple and hasslefree badam halwa suggested by Vaishali.Seriously since am doing my internship i dont have much time to give a try to this halwa earlier until today, eventhough this halwa is super easy to make, apart from stirring. I soaked the almonds yesterday and finished making this halwa this morning. Loved the simplicity of this dish, we tried this sweet with quarter cup of almonds hence the quantity of other ingredients may sounds very easy to remember. Nothing much is needed to make this swet, obviously you can make this halwa easily within few minutes if you have sudden guests at home.

I soaked the almonds overnite to deskin them easily, if you dont have enough time to soak,just go for the microwave cooking. This sweet is super easy to make and no need of saffron, other nuts etc etc. Ghee, sugar and a pinch of cardamom powder makes this incredible halwa. We loved it to the core and i must say a big thanks to Vaishali and Srivalli for suggesting this incredible sweet.

1/4cup Almonds
4tbsp Ghee
5tbsp Sugar
Pinch cardamom powder
3tbsp Water

Soak the almonds overnight, next day wash the almonds,peel and wash again.

Grind them as fine paste by adding a tablespoon of water.

Heat the ghee in a non stick pan, add in the almond paste, roast the paste till turns to a nice pink colour.

Make sure to keep the flame in simmer.

Once the almond paste turns pink and a nice aroma comes from, add the remaining water, bring it to thick paste.

Add the sugar, cardamom powder, mix well and cook in simmer until the ghee gets separates.

Enjoy!

Halwa aux Amandes:
1/4 tasse des amandes entiers
4c à soupe beurre clarifié
5c à soupe sucre
Une pincée poudre de cardamome
3c à soupe D'eau

Faire tremper les amandes dans un bol d'eau durant la nuit , le lendemain laver les amandes,retirer les peaux des amandes  et laver à nouveau .

Broyer les en pâte plus fine en ajoutant une cuillère à soupe d'eau .

Chauffer le beurre clarifié dans une poêle anti-adhésive , ajouter la pâte d'amande, cuire en feu doux jusqu'à ce que la pâte devient une belle couleur rose .

Une fois que la pâte d'amande devient rose avec un arôme agréable, ajouter l'eau restante , continuer à cuire jusqu’à la pâte soit épaisse

Ajouter le sucre, la poudre de cardamome , mélanger bien et cuire jusqu'à ce que le beurre clarifié se sépare .

Déguster chaud.