Halwai May 12, 2017


• 1/2 cup – Almonds
• 2 cups – Milk
• 3 tbsp – Sugar
• 5 – cardamoms, crushed
• A pinch of saffron, soaked in lukewarm Milk


  1. Boil half a litre of water in a sauce pan.
  2. Add the almonds when the water is boiling and cook for 2 minutes. Remove from the flame and drain.
  3. Remove the skin of the almonds and grind to a fine paste.
  4. Boil the milk in a thick-bottomed pan.
  5. When the milk begins to boil, add the almond paste and the sugar and cook for 5 minutes over a low flame stirring continuously.
  6. Remove from the heat. Add the dissolved saffron and the crushed cardamoms.
  7. Allow to cool and serve chilled.

Recipe courtesy of Jyoti Singla