Indian
Indian - Desserts and Sweets
Badam Ka Halwa (Almond Pudding) (Variation 2)
Chef's Menu Description
A time-honoured Indian confectionery hand-crafted with reduced milk, fragrant green cardamom, saffron, and toasted pistachio nuts.
Ingredients
- • 1 cup roasted vermicelli (seviyan)
- • 4 cups full-fat milk
- • 1/3 cup sugar
- • 2 tbsp ghee
- • 10 almonds, blanched and slivered
- • 10 pistachios, chopped
- • 5 dates, pitted and chopped
- • 1 tbsp raisins
- • 1/4 tsp cardamom powder
Preparation Steps
1
Phase 1
Heat the ghee and fry the almonds, pistachios, and raisins until lightly golden; remove and set aside.
2
Phase 2
In the same ghee, sauté the vermicelli for a minute until it deepens in colour.
3
Phase 3
Boil the milk, add the vermicelli, and simmer until it is soft and the milk thickens slightly.
4
Phase 4
Add the sugar and chopped dates and cook 5 more minutes until dissolved.
5
Phase 5
Stir in the fried nuts, raisins, and cardamom powder.
6
Phase 6
Serve the sheer khurma warm and creamy in small bowls.