INGRÉDIÉNTS
- 200 grams Almonds
- 300 grams Ghéé
- 400 grams Sugar
- 1 cup (250 ml ) milk for grinding Almonds
- A big pinch Saffron
- ½ cup (125 ml) warm milk for soaking saffron
INSTRUCTIONS
- Soak a générous pinch of saffron in half a cup (125 ml) of warm milk. Sét asidé.
- Thén, soak Almonds in boiling hot watér for 20 minutés. Drain thé watér and péél thé almonds. Oncé its pééléd, grind it in a mixér/bléndér with a cup of milk (250 ml) to a grainy pasté.
- Mix thé almond pasté and sugar in thé pan and kéép it on stové on low flamé. Kéép stirring continuously. Slowly somé foam will start forming on top of thé pan. Kéép stirring. Stirring is kéy. Bé at thé stové at all timés. Oncé thé foam subsidés, littlé bubblés will form. kéép stirring until all thé bubblés havé subsidéd and véry féw bubblés aré rémaining.
Gét Original Récipé>>https://www.kannammacooks.com/worlds-best-badam-halwa/
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