Almond halwa is not just a treat for the taste buds; it also offers numerous health benefits. This delightful dish is often prepared during festive occasions and is particularly popular in the winter months. Almonds are known for their warming properties, and they are rich in Vitamin E and Omega-3 fatty acids, which are beneficial for enhancing brain function and boosting physical vitality.

If you're eager to try making almond halwa this season, here’s a simple recipe to follow.

Ingredients
Ingredient    Quantity
Almonds    1 cup (around 200 grams)
Ghee    ½ cup
Milk    1 cup (full cream)
Sugar    ¾ cup (adjust to taste)
Saffron    10-12 strands (soaked in 2 tablespoons of warm milk)
Cardamom powder    ½ teaspoon
Water    for soaking almonds

Instructions
Begin by soaking the almonds in water for a minimum of 5-6 hours or overnight. If you're pressed for time, boiling them in hot water for 15-20 minutes will suffice. Once soaked, peel the almonds.

Next, place the peeled almonds in a blender, adding a small amount of milk (about 2-3 tablespoons) to create a coarse paste. Ensure the paste retains some graininess, as this texture is key to the authentic taste of almond halwa.

Heat ghee in a heavy-bottomed pan, preferably non-stick. Once the ghee is warm, incorporate the almond paste and roast it over low heat, stirring continuously. This process should take about 10-15 minutes, and you’ll know it’s ready when the mixture turns a light golden color and the ghee begins to separate from the sides.

After roasting, pour in the remaining milk along with the saffron-infused milk, mixing thoroughly to eliminate any lumps. Add sugar and continue to cook on low heat until the mixture thickens and pulls away from the pan's edges.

Finally, stir in the cardamom powder and cook for an additional 1-2 minutes before removing from heat. Your delectable Shahi Badam Halwa is now ready to be served.

Some important tips:
Maintain low heat throughout the cooking process to prevent burning the almonds, which can impart a bitter flavor. Continuous stirring is crucial, as almonds can easily stick to the bottom of the pan. For an even richer taste, consider slightly increasing the amount of ghee used. Lastly, enhance the presentation by garnishing with chopped pistachios or slivered almonds before serving.

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