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Badam halwa, the name itself is quite tempting. It has been eaten as a ritual in most of the traditional Indian families, especially during the winter season and is known to offer protection against cold and boost up your resistance during the cold weather.
However, you cannot eat more than two to three small teaspoons at a time as it is heavily loaded with energy and calories.
½ cup almonds, soaked for 8 to 10 hours/overnight
1/3 cup milk
3 tbsp clarified butter/ghee
4 tbsp sugar
For the Garnish:
3 peeled and sliced almonds
Peel the skin of the soaked almonds.
Put the almonds, 1/ 2 of the milk in the blender and blend to form a smooth running paste
Heat ghee in a pan, add the almonds, and milk paste
Keep on stirring over a slow flame until the mixture becomes golden brown
Pour the remaining milk in the pan and add 4 tbsp water to it.
Bring it to boil and add the golden brown mixture of almond and milk to it.
Cook for couple of minutes or until the mixture has blended properly as one
Add sugar, cardamom powder and cook until the sugar dissolves completely.
Keep on stirring for a while.
Garnish with sliced almonds and serve hot.
Badam halwa is rich in protein, fiber, fat, riboflavin, niacin, thiamine and vitamin E
It also contains minerals such as zinc, copper and iron.
The combination of almond and milk makes this recipe a good growing food for children.
The fat content in badam halwa is mostly monounsaturated type, which is known to build up HDL cholesterol
Badam halwa improves physiological functioning of the nerves, brain, heart, bones and liver
It contributes to the formation of new blood cells, thus preserves the vitality of muscles and brain, and delays aging process.
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