Topic started by Sakshi (@ 150.104.125.221) on Fri Jan 9 09:32:11 EST 2004.
All times in EST +10:30 for IST.

Can anyone tell me how to make badam halwa with measurements?it looks dark brown (roasted colour) not the pale yellow colour.i have been searching for this recipe a long time.Kindly help

Responses:

• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Fri Jan 9 10:14:58 EST 2004
  
  Hi Sakshi,
  
  One of my friend use to add kesari color for badham burfi and it is a kind of orange. Because of the frying, the entire color will change and looks like mysore pak. I dont know whether u r looking for the same or with a different taste?
  
  
  
• From: Vandana (@ family-h-s209h4.resnet.uga.edu) on: Fri Jan 9 11:46:30 EST 2004
  
  Sakshi,
  
  The dark bron colour could be due to excessive use of saffron that is used to flavour badam halwa. By reducing the amount of saffron used, you will get the pale yellow colour that you are looking for. The quantity is normally 1gm of saffron strands for about 2-3 kgs of badam halwa.
  
  
• From: Vandana (@ family-h-s209h4.resnet.uga.edu) on: Fri Jan 9 11:46:45 EST 2004
  
  Sakshi,
  
  The dark brown colour could be due to excessive use of saffron that is used to flavour badam halwa. By reducing the amount of saffron used, you will get the pale yellow colour that you are looking for. The quantity is normally 1gm of saffron strands for about 2-3 kgs of badam halwa.
  
  
• From: sakshi (@ 150.104.125.221) on: Fri Jan 9 15:06:16 EST 2004
  
  Hi Vandana
  Can u tell me howto make badam halwa(with measurements) will be thankful
  sakshi
  
  
• From: sujatha (@ 62.215.3.46) on: Mon Jan 12 02:49:31 EST 2004
  
  soak one cup of badam in warm water for abt an hour then peel them off. Grind the badam to a thick paste by adding one cup of milk to it. add 1 1/4 cups of sugar to the ground paste and mix well and start heating in the low fire. Keep mixing the paste to avoid forming lumps. after the raw smell vanishes start adding 1 cup of ghee little by little. u can add 1/2 teaspoon of yellow food colour to get good colour. once the halwa consistency is reached remove from fire and add 3 or 4 strands of saffron soaked in milk to the halwa. yummy halwa is ready. try this out
  
  
• From: GH (@ 213.42.2.16) on: Mon Jan 12 03:57:50 EST 2004
  
  yummy halwa is ready with this calorie
  Badam halwa(100 gm) 570 cal
  
  
• From: h.a (@ ) on: Fri Jan 23 07:29:43
  
  Dear Sir,
  We are Grower,Processor and Exporter of Iranian Dried Fruits As below:
  - All Types Of Pistachios
  -Almond Kernel(Mamra-Qomi,Esfahani and SofthShell)
  - Raisin
  - Zafren
  - Hing(Sweet and Bitter)
  - and other products
  
  Regards
  Heidar Arab
  SIRJAN GOSTAR COMPANY
  NO.257 NORTH JAMALZADEH AVE.
  TEHRAN- IRAN
  TEL:0098 21 6420848-9
  FAX:0098 21 6420852
  MOB:0098 9123301352
  WEB: www.sirjangostar.com
  E-MAIL:dreidfruits@sirjangostar.com
  
  
• From: h.a (@ 213.217.58.4) on: Fri Jan 23 07:31:57 EST 2004
  
  Dear Sir,
  We are Grower,Processor and Exporter of Iranian Dried Fruits As below:
  - All Types Of Pistachios
  -Almond Kernel(Mamra-Qomi,Esfahani and SofthShell)
  - Raisin
  - Zafren
  - Hing(Sweet and Bitter)
  - and other products
  
  Regards
  Heidar Arab
  SIRJAN GOSTAR COMPANY
  NO.257 NORTH JAMALZADEH AVE.
  TEHRAN- IRAN
  TEL:0098 21 6420848-9
  FAX:0098 21 6420852
  MOB:0098 9123301352
  WEB: www.sirjangostar.com
  E-MAIL:dreidfruits@sirjangostar.com
  
  
• From: Sakshi (@ 150.104.125.221) on: Fri Jan 23 09:02:31 EST 2004
  
  hello sujatha
  thank you very much for badam halwa recipe.i will try this out soon.
  sakshi
  
  
• From: quake (@ 202.68.154.210) on: Thu Jan 29 09:51:30 EST 2004
  
  http://www.iomx.com
  
  
• From: Sanju (@ cpe-65-29-36-160.mn.rr.com) on: Sun Sep 19 18:38:03
  
  Hi Sujatha,
  Thanks for the wonderful recipe. I just wanted to know one more thing. The Badham halwa which we get in the shop, will have more of Badham nuts. So, should we add the nuts to the halwa? If so, should the nuts be processed before being added to it and when should it be added.
  
  Thanks.
  
  
• From: savita (@ awork015185.netvigator.com) on: Wed Sep 29 12:46:16 EDT 2004
  
  Hi Sakshi
  
  Soak 1 cup Badam in water for 1 to 1&1/2 hrs. Peel, and grind with as little water as possible. Fry the paste in 1/2 cup of ghee on slow fire until it is brown and ghee seperates from badam paste. Add 1 and 1/4 cup of milk and 3/4 cups of sugar (or as per your taste). fry for another 5 minutes.
  
  Try this, it looks brown as you described.
  
  :-)
  
  Savita
  
  
• From: Pearl Subramanian (@ 195.94.1.203) on: Wed Oct 6 10:22:12 EDT 2004
  
  BADAM HALWA
  
  Ingredients:
  
  Whole Almonds- 1 cup (soaked in hot water & peeled after 15 mins.) Milk - 1
  cup, Sugar - 3 cups, Yellow Kesari Colour Powder - 1/4 tspn, Elachi powder
  - 1/4 tspn, Pachai Karapuram - a pinch (crushed), Strands of Spanish
  Saffron - 1/4 tsp.
  
  Preparation:
  Soak 1 cup of whole almonds in hot water, remove the skins off after 15/20
  mins. Grind the almonds with 1/2 cup milk into a smooth paste. Set aside.
  Add 3 cups of sugar to 1/2 glass of water and make a one thread consistency
  syrup.
  Add the almond paste and a pinch of yellow kesari colour and keep stirring.
  When it begins to thicken add 2 cups of ghee. Keep stirring.
  Add the saffron strands and crushed elachi powder, continue stirring till the mixture becomes thick & begins to form a ball. Fry the Halwa for a few
  more mins till the mixture becomes a smooth ball & does not stick to the
  sides of the pan, (the ghee too will start to seep out remove the ghee as
  it starts coming out.
  
  
• From: Pearl Subramanian (@ 195.94.1.203) on: Wed Oct 6 10:23:10 EDT 2004
  
  Badam Halw contd............
  
  Remove from flame and let it cool, When cold sprinkle the Pachai karpuram
  powder over it. Mix and serve.
  
  
  

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