I don’t often make sweets and have tried out only a few dessert recipes. However when friend, (fellow CA and fellow food blogger) Paluk Khanna asked for a post as a contribution to the Rakshabandhan round up we were planning, I had to think of an interesting item to make.I finally fixed on making this Saffron Flavoured Badam Halwa.
Badam halwa did not look too difficult, and my daughter Mridula, with whom I am staying this week, at Hyderabad, suggested I make this instead of the Badam kheer that I was originally planning. Mridula is not over fond of milky kheers, but she does like Badam halwa. So I took a deep breath and plunged in.
Most of the recipes I read before making this dish, suggested that the almonds be soaked in water overnight/ for 8 hours. I preferred to blanch them as they can still be easily peeled after blanching and immediately plunging the drained almonds into ice cold water. Rub the almonds between the palm of your hands, and most of the peel comes off! Mridula also suggested I use a drop or two of spice saffron flavouring, and I think it has enhanced the flavours of this delicious almond sweet.
The colour of the halwa was more like wheat flour halwa than the pale gold of a badam halwa, and this was probably due to my browning the almond powder in the ghee, instead of quickly stirring it while it sautéed. And perhaps the home made ghee also contributed to the brownish tinge.
The proof of the pudding (literally in this case) is in the eating, isn’t it! Well Mridula is a connoisseur of all things food, and she said the Badam Halwa is delicious!
Photography was difficult as the day was dull and natural light was hard to access, and the stove top pictures too were affected by the shade of the overhead chimney. I may have to recreate the recipe to pick up some better images.
Do check out the post on 8 special sweets for Rakshabhandan and other festivals, put together by Paluk Khanna, Sundari Giri, Teena Sunoj and me, on Kitchen Fables: Here is the link: