badam halwa

Sun Jun 07, 2009 2:38 am

<table class="recipedetailsleft" cellpadding="0" cellspacing="0"><tr><td valign="top"><table cellpadding="0" cellspacing="0"><tr><td>2</td>
<td>cup</td>
<td>Badam</td>
</tr>
<tr> <td>1</td>
<td>cup</td>
<td>Ghee</td>
</tr>
<tr> <td>2</td>
<td>drops</td>
<td>Kesar Colour</td>
</tr>
<tr> <td>1</td>
<td>cup</td>
<td>Milk </td>
</tr>
<tr> <td>21/2</td>
<td>cup</td>
<td>Sugar</td>
</tr>
</table>
</td>
<td> </td>
<td style="padding-right: 10px;" valign="top"> Leave the almonds in hot water for 1 hour.
Remove the outer skin and grind to a paste with the milk.
Make sugar syrup and boil till it reaches a one string consistency.
Add the badam paste and cook till it thickens.
Add the kesar colour.
Add ghee little by little stirring continuously on low heat.
</td></tr></table>