Badam halwa (milk sweet)

Recipe from: 11/1/1997 12:00:00 AM
Ingredients 10
Servings 35
Time 15 minutes plus 8 hours setting time

Ingredients

  • 1
    kg
    sugar
  • 250
    g
    cornflour
  • 10
    ml
    rosewater
  • 5
    ml
    ground cardamom
  • 35
    ml
    red colouring
  • 875
    g
    clarified butter
  • 100
    g
    blanched almonds, halved
  • DECORATION
  • 60
    g
    blanched pistachios
  • 60
    g
    peanuts
 

Method

3 hours
 
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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