Ingredients:
Method:
1. Soak the almonds overnight in warm water. Peel them in the morning, add the cardamom seeds, and grind to a runny paste.
2. Pour the mix in a pan, stir in the sugar, add just enough water, and heat over a medium flame.
3. Add the essence and keep stirring. As it begins to thicken, start adding ghee, 30-40 ml at a time.
4. When the halwa has thickened enough to hold together, take off the flame, empty on a tray, and let it cool.
5. Garnish with cashewnuts, pistachios and kishmish. Have it either warm or cool.
- 200 gms Ghee
- 250 gms Sugar
- Food colouring
- 200 gms Almonds
- 3 pods Cardamom
- Rose Water (otptional)
- Cashewnuts, Kismish, and Pistachios for garnishing
Method:
1. Soak the almonds overnight in warm water. Peel them in the morning, add the cardamom seeds, and grind to a runny paste.
2. Pour the mix in a pan, stir in the sugar, add just enough water, and heat over a medium flame.
3. Add the essence and keep stirring. As it begins to thicken, start adding ghee, 30-40 ml at a time.
4. When the halwa has thickened enough to hold together, take off the flame, empty on a tray, and let it cool.
5. Garnish with cashewnuts, pistachios and kishmish. Have it either warm or cool.
