Lip Smackin Almond Halwa
Indulge in the velvety richness of **Lip Smackin Almond Halwa**, a luxurious Indian dessert that combines the nutty goodness of almonds with fragrant cardamom and the golden hue of saffron. This traditional sweet treat is made by slowly cooking almond paste with creamy milk, ghee, and sugar, resulting in a luscious, melt-in-your-mouth texture. Enhanced with the exotic aroma of saffron strands soaked in warm milk and garnished with crunchy pistachios, this halwa is as visually stunning as it is delicious. Perfect for festive celebrations or an indulgent after-meal treat, this dessert comes together in less than an hour, making it both impressive and accessible. Whether served warm or at room temperature, this almond halwa is guaranteed to be the highlight of your dessert table.
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Recipe Information
Ingredients
- 1 cup Almonds
- 1.5 cups Milk
- 0.25 cup Ghee (clarified butter)
- 0.75 cup Sugar
- 0.5 teaspoon Cardamom powder
- 10 strands Saffron strands
- 2 tablespoons Warm milk (for saffron)
- 2 tablespoons Chopped pistachios (optional, for garnish)
Instructions
Soak the almonds in hot water for 15 minutes. Once soaked, peel off the skins and set them aside.
Grind the peeled almonds into a coarse paste by blending them with 2-3 tablespoons of milk. The paste should not be too fine; a little texture is ideal.
In a small bowl, soak the saffron strands in 2 tablespoons of warm milk. Let it sit while you prepare the halwa.
Heat the ghee in a heavy-bottomed pan or kadhai over medium heat.
Add the almond paste to the pan and cook it in the ghee, stirring continuously for 8-10 minutes, or until the paste becomes fragrant and starts to release ghee.
Add the remaining milk (1.5 cups) to the pan, stirring well to avoid lumps. Cook the mixture for another 5-7 minutes, stirring frequently, until it thickens slightly.
Add the sugar and mix well. Continue to cook, stirring constantly, until the halwa starts to pull away from the sides of the pan and achieves a thick consistency (about 10 minutes).
Stir in the cardamom powder and the saffron milk. Mix well to evenly distribute the flavors.
Turn off the heat and let the halwa sit for a couple of minutes. It will thicken further as it cools.
Garnish with chopped pistachios, if desired, and serve warm.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 43 mg | 2% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 43.8 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 212 mg | 16% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 171 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
