Badam Halwa Parcels
Badam Halwa Parcels or Badam Halwa is a catering style halwa made using almonds which are packaged into small parcels
Ingredients
- 1 cup Almonds
- 1.25 cup Milk
- 0.75 cup Sugar
- 0.5 cup Ghee roughly 8 tablespoons
- Saffron a large pinch
Instructions
- Soak 1 cup of almonds or badam in boiling hot water for one hour.
- Add saffron to some hot milk to let it infuse.
- Peel the skin of almonds.
- Transfer the peeled almonds to a mixer jar. Add half cup of milk and grind well.
- Next, add another half cup of milk to grind to a fine paste.
- Add the remaining 0.25 cup of milk to adjust the consistency of the paste. Mix well.
- Heat a heavy bottom kadai and add 4 to 5 tablespoons of ghee. Add the ground paste and mix.
- Cook on medium flame until the raw smell is gone and the colour slightly changes.
- Next, add sugar and mix well. You can use a small whisk to avoid lumps. The consistency of halwa will loosen at this stage and then start thickening.
- Once the halwa starts slightly thickening, add the saffron infused milk and mix well. Cook for couple of minutes.
- Now gradually add 3 to 4 tablespoons of ghee (1 tablespoon at a time), and keep cooking until the halwa comes together as one mass. The halwa should not drop easily from the ladle
- Transfer the halwa to a bowl greased with ghee. Let it cool. Once cooled, you should be able to make into soft balls. This is the right consistency.
- Use square pieces of butter paper and grease some ghee on it. Add one large tablespoon of halwa on it and fold as a parcel.
- Repeat the process for remaining halwa.
Notes
- Soaking almonds overnight or in hot water helps peel the almonds easily. If you want to avoid this step, you can make use of almond flour.
- Cook the almond mixture on medium flame while stirring continuously. The mixture tends to stick to the pan and might quickly turn brown or burn if left unattended.
- Sauteing the almond paste in ghee gives a good aroma to the halwa.
- You can adjust the amount of ghee while cooking. If the ghee is less, the halwa might turn out dense.
- Turn off the stove once the halwa reaches the correct consistency which is when the halwa comes together as one mass.
- Once the halwa cools, you should be easily able to roll them into soft balls.
- Applying small amount of ghee on butter paper prevents sticking of halwa to the paper.
- Store in an air tight container at room temperature in cool and dry area.