Badam Halwa

Halwa  refers to many types of dense, sweet confections, served across South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Central Europe, Eastern Europe, Malta and the Jewish world.

The term halva  meaning "desserts" or "sweet", is used to describe two types of desserts:

Flour-based

This type of halva is slightly gelatinous and made from grain flour, typically semolina. The primary ingredients are clarified butter, flour, and sugar.

Nut-butter-based

This type of halva is crumbly and usually made from tahini (sesame paste) or other nut butters, such as sunflower seed butter. The primary ingredients are nut butter and sugar.

Halva may also be based on various other ingredients, including sunflower seeds, nut varieties, beans, lentils, and vegetables such as carrots, pumpkins, yams and squashes.

Halva can be kept at room temperature with little risk of spoilage. However, during hot summer months, it is better kept refrigerated, as it can turn runny after several days.Various types of halva from India are distinguished by the region and the ingredients from which they are prepared. The most famous include sooji halva , aate ka halva, moong dal ka halva , gajar halva (carrot), dudhi halva, chana daal halwa ,and Satyanarayan halwa( traces of banana), and kaju halva (cashew nut). Kashi halva, made from winter melon or ash gourd, is a famous and traditional sweet of Karnataka, and mainly makes a regular appearance in traditional Brahmin weddings. 

In Kerala, halva  is one of the most commonly found or easily recognised sweets in bakeries throughout Kerala. Kozhikode in Kerala, is famous for its unique and exotic haluva, which is popularly known as Kozhikodan Haluva.  Kozhikodan haluva is mostly made from maida (highly refined wheat), and comes in various flavours, such as banana, ghee, coconut, cashew, date, tender coconut, pineapple, jackfruit, etc. However, karutha haluva made from rice is also very popular.

 Tirunelveli, in Tamil Nadu, is famous for its unique and exotic haluva, which is popularly known as Tirunelveli Iruttukadai alva. Significant for its taste and the rajput who settled here, contributed to the evolution of Tirunelveli alva. Tirunelveli alva is mostly made from maida.Now lets prepare Badam Halwa for Krishna Jayanthi special.

                                                          Badam Halwa recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time:10 mins    |  Cook time: 30 mins     |  Serves:2

Ingredients

Badam - 1/2 cup

Milk - 3 tbsp

Milkmaid - 3 tbsp (optional)

Sugar - 1/2 cup

Saffrom strands - 1 tsp or  Yellow food colour

Cardamon powder - 1/4tsp

Ghee- 3 tbsp

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 Method:

• First soak the badam in water and blanch it. Now grind it into a smooth paste using 2tbsp milk and needed water.
  
• Now soak the saffron strands in 1tbsp milk.
• Take a pan and add sugar and 1/2 cup water and allow it to boil.Add cardamon powder and mix well. When the sugar has dissolved completely add the nuts paste and mix well.
  
• Add the condensed milk and saffron mixture and mix well without lumps.
  
• Now keep stirring untill it becomes thick, gradually add the ghee from now on. Keep mixing it, until you see white bubbles on the bottom layer where you stir the laddle. At this stage switch off the flame and transfer it to a greased bowl. Cook in a medium flame to avoid burnt halwa.

• Badam Halwa is ready.!!