Almonds – ½ cup

Boiling water – about 1 cup

Milk – ½ cup

Ghee – 2 tablespoons

Sugar – ½ cup

Saffron – few strands

Cardamom powder – ⅛ teaspoon



  • Take almonds in a bowl. Pour about a cup of hot boiling water. And let it soak the almonds for at least 5 minutes.
  • Drain all the water and rinse it with cold water. Start peeling the almonds.
  • As we blanched the almonds it will be very easy to peel the skin off. It took me only 5 minutes.
  • Now take peeled almonds and milk in a blender.
  • And grind it into a smooth puree. You can keep it little chunky if you like.
  • Heat the ghee (clarified butter) in a pan on medium heat.
  • Once ghee is hot, add pureed almonds. And cook it with stirring continuously.
  • Keep cooking till all the milk or moisture gets evaporated and it starts to leave the sides of the pan. It took me about 10 minutes
  • Add saffron strands and mix it well.
  • Add sugar and mix.
  • Sugar will start to melt and halwa will become runny again.
  • Keep stirring and cooking till it starts to leave sides of the pan and ghee will ooze out. That time halwa is ready, turn off the gas heat.
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