How to make Cashew Halwa & Badam Halwa?!


Question: Badam Halwa

Badam - 100 gms
Sugar - 4 cups
Ghee - 30 gms
Cardamom – 3
Milk - 3 cups
Saffron - soak them in a lukewarm milk

Methods/steps

Soak the Badam for 2 hours, peel the skin off them
Grind them well with milk
Add the ground paste to a heated pan and bring them to a boil with a reduced flame
Keep stirring and add sugar, keep stirring them till the halwa becomes thick
Add the ghee to it and keep stirring it
Then add the cardamom
Finally add the saffron.
Additional Tips
While stirring the halwa will become thick and it will come along with the spatula you are stirring with without sticking to the bottom that is the sign for the halwa being done.


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Answers: Badam Halwa

Badam - 100 gms
Sugar - 4 cups
Ghee - 30 gms
Cardamom – 3
Milk - 3 cups
Saffron - soak them in a lukewarm milk

Methods/steps

Soak the Badam for 2 hours, peel the skin off them
Grind them well with milk
Add the ground paste to a heated pan and bring them to a boil with a reduced flame
Keep stirring and add sugar, keep stirring them till the halwa becomes thick
Add the ghee to it and keep stirring it
Then add the cardamom
Finally add the saffron.
Additional Tips
While stirring the halwa will become thick and it will come along with the spatula you are stirring with without sticking to the bottom that is the sign for the halwa being done.


http://khanapinaa.com/component/option,c...
(*-*)

Maybe this was it?
Almond Pista Triangles

Recipe Preparation Time 10 min
Recipe Cooking Time 25 min
Recipe Health Index Very Healthy
Recipe Difficulty Level Very Easy

1/3 cup coarsely powdered (chopped?) almonds & pistachios
2 tbsp. melon seeds (charmagaz)
2 tbsp. poppy seeds (khus khus)
1/4 tsp. cardamom (elaichi)powder
1/2 cup sugar
ghee to grease

1. In a heavy bottomed pan, add the sugar and melt it over gentle heat, stirring
continuously till the sugar is light brown in color (caramelized).
2. Remove from the fire, add the rest of the ingredients and mix well.
3. Pour this mixture onto a greased marble or stone surface.
4. Using a large greased rolling pin, roll out the praline as thinly as you can.
5. While it is still warm, cut into triangles. Allow it to cool completely.
6. Store in an air-tight container.

Or this:
Kaju Katli
Ingredients
500 gms. cashews soaked 2 hours in water
300 gms sugar
1 tbsp. ghee
1/2 tsp. cardamom powder
silver foil (optional)

Method
Drain and grind cashews to a fine paste.
Use as little water as possible.
In a heavy saucepan put sugar and paste.
Cook on slow to medium heat.
Cook stirring continuously till a soft lump is formed.
Add ghee and cardamom powder and mix well.
Spread on a clean greased worksurface.
Roll lightly with a rolling pin, to 1/8" thickness.
Apply silver foil. Cool, cut into diamond shaped katlis.
Making time: 30 minutes.
Makes: 35-40 katlis
Shelflife: 2 weeks

Or perhaps:
Badam/Almond Halva
Ingredients:
1 cup whole almonds
1.5 cups of sugar (approx. See Method below)
2 tbsp of milk
3 tbsp of ghee (or more if you want a richer halva)
2 cups + 1/2 cup of water
a few drops of orange food coloring (optional)
cardamom powder (optional)

Method:
Boil 2 cups of water and soak the almonds for 1 hour. Alternatively, you can heat the almonds and water till the water comes to a boil and then let it cool.
Peel the skin off the almonds. They should just slip right out the skins when you press on them with your thumb and forefinger.
Finely grind the almonds added very little milk (about 2 tbsp). You can add a little bit more, if the blender blades absolutely refuse to move.
Measure this almond paste. For 1 cup of paste, add 1.5 cups of sugar (you can reduce the amount of sugar if you'd like a less sweet dish)
Melt the sugar with the 1/2 cup of water in a saucepan.
Let this sugar syrup come to a rolling boil.
Add the ground almond paste and stir well to avoid any lumps.
Keep stirring this mixture so that it does not stick to the bottom of the pan.
Add a few tsps of the ghee at regular intervals. The ghee will immediately get incorporated in the mixture.
Keep stirring and cooking till the mixture gets slightly thick.
Add the food coloring (if using).
The mixture will become slightly translucent and shiny. You are looking for a jam like consistency here. The consistency is somewhat like thick idli/pancake batter.
Add the cardamom powder if you wish.
Switch off the heat and let the halva cool. The halva will solidify a lot after cooling. If you live in a really warm place, the mixture may not solidify enough. In that case, simply pop it in the fridge for a few minutes to set.
Roll into small balls (the heat from your hands as you roll it will give a glossy look to the halva) or serve in a cup.

wow! i luv those, especially Badam Ka Halva. u might also want to try Gajar ka Halva (carrot). i eat on occasion and i cant stop, lol. my mom makes it.





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