Badam Halwa

I've been wanting to try this halwa for a long time. It is not so common in Maharashtra. May be it is made in homes but I have never tasted it there. In Bangalore I have tasted it at couple of places. This halwa is more like semi set peda. If the mix is thickened further and shaped into rounds you will get pedas. But eating this halwa out of a tiny cup is more decadent than a peda. It is something to do with the gooey texture that coats the tongue and releases the sweetness first, the melting of khava followed by the granules of almonds. Don't ask for more ;)!

Ingredients

1/2 cup almonds
1 cup Khava/khoya/condensed milk solids
1/4 cup powder sugar
2-3 pinches saffron soaked in 1 tablespoon milk
2 teaspoon ghee

Grind the almonds to get flour. Heat ghee in a pan. Roast the almond flour for 5 mins. Crumble the khava and roast until pink in color. Add the powder sugar. After adding sugar the mix will start thinning. Keep stirring till it comes together a bit. Once sticky almost like nougat put off the heat and blend in the milk soaked saffron.

Serve it in tiny china cups with almonds to scoop the halwa.