Badam Halwa Recipe

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Badam Halwa Recipe


By Monish Gujral Published: August 17, 2013

  • Yield: 2-3 Servings



  1. In a food processor, grind the almonds with a little of the measured milk to make a fine paste.
  2. Heat ghee in a heavy based pan. Add almond paste and cook over moderate heat till light golden.
  3. Add the remaining milk and sugar and cook over moderate heat for 10-15 min,till moisture evaporates and mixture becomes thick.
  4. Remove from heat and mix in the cardamom powder and saffron. To serve cold, spread on a greased tray and allow to cool. Cut into diamonds and decorate with silver leaf. To serve hot, spoon individual portions on dessert plates,decorate with silver leaf.
  5. Serving suggestion: when servin hot, serve with a scoop of vanilla ice cream.

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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