How to make Badam Halwa - Badam Sheera
Prep time: 5 min
Cook time: 15 min
Ingredients:
3 cups Almond powder (300 Gms or approx 10 ounce almond)
1 1/2 cup warm milk (350 ml)
1 cup sugar (100 Gms or approx 3.5 ounce)
2 tbsp ghee/clarified butter
1 tbsp raisins
1/2 tsp cardamom powder
Sliced Pistachios for garnishing(optional)
Method:
1. Roast almonds in a pan and grind it into a powder.Don’t grind too fine but keep it little coarse.
2. Take ghee in a pan (preferably nonstick pan). Heat it till the ghee melts.
3. Add almond powder and roast it for 6-7 mins on medium to low flame making sure the powder doesn’t burn. Cook till it releases an aroma and has a wonderful light-golden color.
4. After 6-7 mins, add warm milk and stir it continuously on low flame. Add raisins and cardamom powder at this point.
5. When milk starts burning or when the halwa/sheera becomes thick, then add sugar.
6. Sugar will start leaving water and then keep on stirring continuously till it becomes of thick consistency and ghee starts leaving from the sides of the pan and all the water from the halwa/sheera gets evaporated.
7. Remove the halwa/sheera in an airtight container and garnish it with grated or sliced pistachios.
8. Close the container lid only when the halwa/sheera cools down completely or else there will be water inside the container.
ENJOY!
Tips:
- Do not peel the badam skin as the skin also has good nutritional value.
- Preferably use a nonstick pan or anodized pan so that the halwa/sheera doesn’t stick at the bottom of the pan.
- After adding milk to the halwa/sheera, lower the flame because the milk starts bubbling.
- You can also add saffron along with raisins to get good aroma.
- Eat 1 tbsp daily in the morning time to get energy throughout the day.
