Badam Halwa

Almonds - 1 cup

Sugar - 1 ¾ cups

Warm melted ghee - 1 ¼ cups

Saffron colour - 2 drops

Saffron threads - ½ tsp (warm & powder )

Soak almonds in boiling water for 5mts, strain & plunge in cold water.

Peel skin, grind with a little milk in the mixie to a paste – not too fine.

In a heavy vessel, heat sugar & the ground paste.

When it starts to thicken, start adding warm ghee little by little.

Only half of the ghee should be added when the halwa is on stove.

Test for consistency thus – take ½ tsp mixture in a small greased plate-on cooling you should be able to roll it.

When this consistency is reached, remove, add colour & spice.

Go on stirring continuously, adding the rest of the ghee very gradually.

The entire ghee will be absorbed in a few mins