Almonds - 1 cup
Sugar - 1 ¾ cups
Warm melted ghee - 1 ¼ cups
Saffron colour - 2 drops
Saffron threads - ½ tsp (warm & powder )
Soak almonds in boiling water for 5mts, strain & plunge in cold water.
Peel skin, grind with a little milk in the mixi to a paste – not too fine.
In a heavy vessel, heat sugar & the ground paste.
When it starts to thicken, start adding warm ghee little by little.
Only half of the ghee should be added when the halwa is on stove.
Test for consistency thus – take ½ tsp mixture in a small greased plate-on cooling you should be able to roll it.
When this consistency is reached, remove, add colour & spice.
Go on stirring continuously, adding the rest of the ghee very gradually.
The entire ghee wii be absorbed in a few mts.
I have tried a few other badam halwa recipes which compromise on the quantity of ghee - but, I personally feel there is a compromise on quality as well, when compared to this recipe!