Badam halwa (milk sweet)

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35 servings Prep: 8 hrs 15 mins, Cooking: 3 hrs
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By Food24 November 03 2009
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Ingredients (10)

1.00 kg sugar
250.00 g cornflour
10.00 ml rosewater
5.00 ml cardamom — ground
35.00 ml Food colouring — red
875.00 g butter — clarified
100.00 g almonds — blanched, halved
decoration — GROUPING
60.00 g pistachio nuts — blanched
60.00 g peanuts
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Method:

1. Heat the sugar with 750 ml water in a saucepan. Stir to dissolve the sugar then bring to the boil.
2. Sift the cornflour into a large bowl. Stir in 2 litres of water, the rosewater, cardamom and colouring.
3. As soon as the syrup begins to boil, stir in the cornflour mixture.
4. Cook over a low heat, stirring continuously, until the mixture thickens.
5. Continue simmering over a medium/low heat, stirring frequently, for about 2 hours.
6. Add the clarified butter and simmer for another hour.
7. Add almonds to simmering mixture. Leave to cool for 30 minutes, stirring occasionally, until clarified butter comes to the surface.
8. Pour the mixture into a large, rectangular ovenproof glass dish and leave to cool and set, about 8 hours.
9. Cut into diamond shapes or squares.



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