Low Sodium Almond Halwa
Indulge guilt-free in the luxurious flavors of Low Sodium Almond Halwa, a heart-healthy twist on a traditional Indian dessert. Made with ground whole almonds, infused with aromatic green cardamom and saffron, and enriched with creamy milk and ghee, this halwa delivers an irresistibly rich taste while keeping sodium levels in check. The recipe's vibrant saffron-infused hues and delicate almond essence make each spoonful a pure delight. With simple ingredients and straightforward cooking techniques, this halwa is ideal for special occasions or as a satisfying treat on a cozy evening. Garnished with slivered almonds for added texture, it’s a warm, elegant finish to any meal. Perfect for those seeking low-sodium desserts packed with flavor and nutrition!
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Recipe Information
Ingredients
- 1 cup whole almonds
- 2 cups milk
- 2 tablespoons ghee (clarified butter)
- 1/3 cup sugar
- 4 pods green cardamom pods
- 10 strands saffron strands
- 2 tablespoons slivered almonds
- 1 cup water
Instructions
Begin by soaking the whole almonds in hot water for about 15 minutes. This will make it easier to peel off their skins.
After soaking, peel the skins off the almonds. Then, grind them to a coarse paste by adding a few tablespoons of milk. The paste should be smooth, but with some texture to it.
In a small saucepan, warm 2 cups of milk over medium heat until it's just about to boil. Add the saffron strands and let them steep in the milk to release their color and aroma.
In a heavy-bottomed pan, heat the ghee over medium heat. Add the almond paste to the pan and cook, stirring continuously, for about 10-12 minutes or until the raw smell of the almonds fades and the paste turns a light golden color.
Add the saffron-infused milk and sugar to the almond paste. Mix well to combine.
Crush the cardamom pods to release the seeds and add them to the halwa mixture.
Continue cooking and stirring the halwa over medium-low heat. As the mixture cooks, it will thicken. Stir frequently to prevent it from sticking to the bottom of the pan.
After about 20-25 minutes, the halwa will start to leave the sides of the pan and gather into a soft dough-like consistency. This indicates it's done.
Garnish the halwa with slivered almonds. Serve warm as a delightful dessert.
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.1 g | 176% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 200 mg | 9% | |
| Total Carbohydrate | 133.5 g | 49% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 98.4 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1131 mg | 87% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2200 mg | 47% | |
*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.
