1/2 cup almonds
5 tbsp milk to grind
3/4 cup sugar added to 1/4 cup boiling water
1.5 tbsp to 2 tbsp ghee
Recipe source : Saffron Hut
1. For 1 cup of almond paste, add 1.5 cups of sugar. I halved the original recipe and had only 1/2 cup of paste and I used 3/4 cup of sugar.
2. If the mixture does not solidify, pop into the fridge and it will solidify.
Boil say 2 cups of water and add the almonds to it and let it sit for an hour.
Drain the water.
You should be able to pop the skin right off the almonds.
All almonds peeled and ready.
Take in a blender.
Add milk a tbsp at a time and puree the badams. I went for a smooth paste since K likes it that way. I used around 5 tbsp of milk.
Heat 1/4 cup water and add the sugar. Bring to a boil.
Add the almond paste to the boiling sugar syrup.
Add ghee in intervals and keep stirring until the mixture thickens to a jam like consistency.
See how it is all coming together. When you mix you can see the halwa move much easily and is no longer a paste. Turn off the stove when it reaches this jam like consistency. It will solidify further on cooling.
It took around 15 minutes for me to reach this stage. (From the time the paste is added to sugar syrup)
After 1/2 an hour see how thick it has become. You can serve it as is in bowls or roll into small balls. While warm roll into balls and allow to cool further.
I thought these balls are really cute and easy to eat. The balls might collapse a bit while cooling. Just shape it back and it will retain its shape.
Sending to Anu’s almond event started by Raven and also to the Diwali event by Anu.
Also sending to Diwali Event and Hibernative foods event Radhika.