Steps
- 1
Soak the almonds in hot water for 2 hours and peels the skin off the almonds. to make it faster, boil the almonds with them or use store bought peeled almond.
- 2
Grind the almond in a blender or mixie along with the milk to make a paste. add very little milk just to help the mixie moving.
- 3
Heat the sugar with 1/4 cup of water and bring it to a boil to make a simple syrup. add the milk almond paste and keep stirring constantly to prevent it from getting burnt at the bottom.
- 4
Add saffron strands and food colour while mixing it. keep adding ghee little by little (1 tsp at a time) and keep stirring.
- 5
When the mixture cooks there can be lot of hot splattering. when the splattering reduces it is an indication that the mixture is almost cooked.
- 6
Continue mixing until the halwa no longer sticks to the pen and ghee starts seperating out. (the perfect halwa consistency!!!)
- 7
Garnish with fresh nuts and serve as such or top it with ice cream.
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