Badam Halwa

I’ve often heard the elders in the family say that ‘you always start a new journey in your life with something sweet’. And now as I embark on this journey, what better way than to celebrate it with a bowl of steaming hot Badam Halwa or the Indian Almond Fudge. It has been an all-time favorite for my family and me. Let me warn you, it is quite heavy, but it is a perfect dish to give you all the warmth this winter. Definitely a must try and quite easy to make :)

Basic

Prep Time: ~15 min

Cook Time: 30 min

Serves: 4 people

Yield: Makes around 3-4 cups

Ingredients

Almonds- 1 cup

Milk- 1/2 cup

Ghee (clarified butter)- 5-6 teaspoons

Sugar- 1 cup

Elaichi (cardamom) powder- 1 teaspoon

Saffron- A few strands

For garnishing

Rose petals- 2-5 petals

Saffron- a few strands

Almonds- Slivered

Method

1.     Place almonds in a large bowl.

2.     Pour boiling water to barely cover almonds.

3.     Let the almonds sit for about 45 minutes.

4.     Drain and remove the skin.

5.     Grind the almonds with about 4-5 tablespoons of milk in a blender.

6.     Take a thick bottomed non-stick pan and heat the ghee.

7.     Add the almond puree to the pan and cook on a low flame while stirring continuously.

8.     The mixture should turn a golden brown in about 12-15 minutes and ghee will start lining the pan.

9.     Meanwhile, heat the remaining milk in a pan and bring it to boil.

10.  Carefully add the milk to the almond mixture stirring it continuously to avoid any lumps.

11.  Add the elaichi powder and sugar.

12.  Mix a few strands of saffron in a tablespoon of milk. Add it to the almond puree.

13.  Cook it till all the sugar has dissolved.

14.  The halwa should no longer be runny and should look soft.

Plating

1.     Take a scoop of halwa in a bowl. I often like to try variations and used a martini glass this time.

2.     Put a rose petal and a saffron strand in the center.

3.     Put the slivered almonds on the side to form an outline and serve.

Tips

·      Grind the paste to a consistency where it is not absolutely smooth. A little bit of grainy texture when you put a spoonful into your mouth, enhances the taste of the halwa. 

·      The halwa has a natural tendency to thicken in a few hours. When you remove the pan from heat, just make sure it is not runny (as in thicker than kheer or payasam consistency) and not super thick at the same time (it'll make it hard when the halwa sets in).

·      If you have some leftovers, always reheat in a microwave for ~20sec on high or in a double boiler. Never reheat directly on the pan.

·      You can preserve the halwa for upto 3 weeks if you refrigerate it. It is also a common practice here to have a spoonful of halwa before one leaves for school/work as the ingredients provide warmth to the body.

·      For all you beautiful ladies out there, don't throw away the almond peel. Grind it separately and you can use it to exfoliate your skin (gives it a lovely glow!). 

Hello

Dear All,

This is my first stint as a blogger so I have a mix of emotions flowing  here. I am nervous, excited, even anxious perhaps at the response I may get from the readers. Let me start with a bit of a background about myself. I am happily married with two daughters and live in Delhi with my husband, children and parents-in-law. Teaching and cooking are two passions that I manage to pursue despite a hectic lifestyle.
 I spent the first 20 years of my life in Tirunelveli watching my mother and grandmother transform simple ingredients into mouth watering recipes over and over again. I got married at the young age of 21 and came to live with my parents-in-law and husband in New Delhi. That's when I noticed my lovely mother-in-law add the Tanjavur variation to the common Tamil recipes and drastically change the taste and texture of the dishes, as compared to its Tirunelveli counterparts I was so used to.
One of the things that come naturally with being in Delhi, is a love for Punjabi cuisine. It was obviously not possible to dine out all the time, so I took to learning how to replicate the recipes I enjoyed, in the comfort of my kitchen. As a newly married super enthusiastic bride, I was often seen running with a little notepad to my mother-in law, a few punjabi neighbors and even some prominent chefs for recipes. It opened a new world of cooking techniques that are unheard of in the traditional Tamil kitchen like Tandoor (a large clay oven to bake the Indian bread),  Handi (slow overnight cooking of rice or lentils over a pot), or grilling on skewers.
We enjoy hosting dinners for friends and family, and there have been multiple instances where I have been asked for a recipe from the menu for the day. Our south-Indian friends love the lighter/less oily versions of the punjabi dishes and our punjabi friends can't stop licking their fingers after a hearty Madrasi meal on a a banana leaf. So after months of constant nagging from my elder daughter, Radhika, to share the same with people who are equally kicked about cooking, I am here to take a shot at this. 
Given the busy schedules that we all have, I will try to give you recipes that are quick and easy to make  but taste delicious all the same. I eagerly look forward to your support and feedback so that I can develop this passion and make the future blogs even better :-)
Cheers