Halwai December 3, 2020


• 500 g – almonds, soaked overnight in plenty of water
• 300 g – Sugar
• 80 g – Ghee
• 1 tsp – Cardamom powder
• 15-20 strands – Saffron
• For garnishing:
• Slivered Almonds Pistachios


  1. Rub saffron in 2 tsp of hot milk, to extract colour, keep aside.
  2. Drain water of soaked almonds, add fresh water.
  3. Peel off skin and place peeled almonds in another bowl of fresh water.
  4. Drain off the liquid and grind almonds to a smooth paste, using minimal amount of water.
  5. Melt ghee in a heavy or non-stick saucepan.
  6. Add almond paste, cook, stirring continuously, or it may get burnt at the bottom.
  7. Cook over low flame till paste turns light golden in colour and aroma exudes.
  8. Add 250 ml. boiling hot water, allow to bubble, stirring gently.
  9. Cook covered till moisture gets evaporated.
  10. Add sugar, stir gently till sugar melts, and mixture gets watery.
  11. Cook again till all water is reabsorbed.
  12. Sprinkle cardamom, saffron, and stir gently.
  13. Garnish with chopped almonds, pistachios, serve piping hot.

Recipe courtesy of Saroj Kering