Greetings to all food makers and food lovers to the blog !! I am starting this blog to share my experience directly from my kitchen. It will consist of English and Hindi to provide a personal touch. Any feedback is highly appreciated !!
The First Dish from My Kithcen Is... Badam ka Halwa (Almond Halwa).
This halwa is bowl of energy with a very high nutritional value. It is a great dessert for people of any age group as well as for any kind of celebration. It has lots of healthy fats, fiber, protein, and vitamin E and is also enriched with nutty ground almonds, mawa, saffron, cardamom and desi ghee (clarified butter). As a result, this halwa turns out so delicious, fluffy, velvety, and a total melt-in-your-mouth. You can store this safely in the fridge for more than a month and have some everyday, especially in Winter.
It is very simple to make by following the steps below; photographs of different stages are also added below for your reference -
(Hindi Version)
Badam ko lekar usse 4-5 ghante pani mein bhigona hai.
Uske baad uski skin peel karke grind karna hai.
But, badam paste smooth nahin grind karna hai. Usse thoda mota rehne de.
Ab kadai mein ghee daalke badam ko achhe se roast karna hai brown hone tak .
Uske baad usme pani add karke usse fulana hai.
Jab badam paste achhe se phul jaye tab usme mawa add karde aur thoda der sekhne ke baad sugar add kar de aur sath mein kesar aur elaichi daal de.
Thodi Der achhe se hilane ke baad badam ka halwa ghee chod dega.
Yeh halwa sardiyon mein bahut gunkari hota hai. Subah aap isko naashte mein khaye; bahut hi energy deta hai.
Dhanywaad !!
(English Version)
Soak the almonds in water for 5 hours.
Then peel the skin of the almonds and coarsest grind the almonds with little water. Make sure that the ground up almonds are not fine but coarse.
Take some ghee ( clarified butter) in a kadai (wok); when the ghee becomes hot, add the almond paste and roast it till it turns brown. It’s a slightly laborious process.
When the almond paste turns brown, add water in it and continuously stir the mixture. 5) When the mixture is nicely puffed up, add a little roasted mawa in it .
After that, add sugar and continuously stir the halwa for about 5-10 min.
The halwa will then release the ghee, making it ready to eat.
You can add a bit of saffron and cardamom after adding mawa.
This halwa is great for consuming in winters, even at the time of breakfast due to its energy content.
