Almond Halwa / Badam Halwa - Spicy Treats' 3rd Blog Anniversary !

Hope you all had a wonderful pongal celebration. Pongal is a Harvest Festival and also a special day & Thanks Giving day, that we thank God, Sun & Cattle for the years' Harvest. And its Thanks giving day for Spicy Treats too..yes., Spicy Treats turns 3 today.

I couldn't believe that my little space have completed three successful years.  In 2007, i came to know about blogging and food websites and wanted to create one of mine but i don't know how to start, never thought to seek help from google master. Mr.V also was too busy that time and did not helped me. Then after my kids birth, my interest and desire on blogging took back seat. But i used to click my dishes regularly, just a very simple picture and finally on one fine day, Jan 14 2011 signed in to blogger and started my first post, Vazhaipoo Vadai. No intro, just only the Ingredients and Method of that dish with a picture, this is how i started my blogging.

But in these  3 years have learned and gained so many things and somehow shaped my blog lively with 665 posts, 400 plus Google followers, 600 plus in G+ circle, 1300 plus readers, 1900 plus Facebook Fans & Spicy Treats crossed 40 Lakhs page views!! And now this blogging has been my part of my life and changed my life in many ways. Got to learn more recipes, even tried so many innovative recipes of my own and also my passion towards baking. Food photography that is very new to me which i am learning it day by day. I should thank Mr.V for gifting me Dslr which helping me to present my dishes in much better way. And last but not the least, earned so many wonderful friends without their motivating comments and inspiring words i would not have reached this level.

Even today also my friends made this day even more special with their warm wishes & lovely cards.
This is the card by Priya R...thanks a ton Priya for your hearty wishes.

Another lovely card by Manjula...Thanks so much Manju for your kind appreciation..

One more cute card by Viji..thank you very much Viji for your wishes & love..

I thank each and every one who visits Spicy Treats, my fellow bloggers, dear friends & readers for your constant support and encouragement. Hope you will extend the same in coming days also. Thanks again!

Now coming to the recipe Almond Halwa / Badam Halwa, this is one rich and delicious Indian sweet made of Almonds, sugar & saffron. This is also very simple and easy to make sweet. Have tried this halwa so many times but this time made it specially to post here as Anniversary special post to Thank You all Spicy Treats' readers, visitors, Fans with this Delicious treat.  This is one easy method which i adapted from Vahchef's video. Now off to the recipe...

Ingredients

1. Almonds    1 cup
2. Sugar   1 cup
3. Milk    1/4 cup
4. Saffron   10-12 strands
5. Cardamom powder   1 generous pinch
6. Ghee   3 tbsp

Method
Wash and soak almonds with enough water for 2-3 hours. If you wanted to make it in hurry, then bring 3-4 cups of water to boil and add almonds to the boiling water and let it soak for 30 - 40 minutes and then peel the skin and keep ready.

Now take the peeled almonds in a blender, add 1/4 cup milk and blend it to a fine coarse paste.
After that, take a non stick pan, heat it with 1 tbsp ghee and add the ground almond paste and stir fry for 2 minutes.

Then add 1 cup sugar and keep stirring in medium heat for 2-3 minutes.
And add saffron and keep stirring in medium heat until almond paste bubbles and becomes thicken slightly, now add 2-3 tsp ghee and keep stirring.

Once it starts leaving the pan(to check the right consistency, when you roll a small drop of halwa it should make a non sticky ball, then the right consistency is reached), finally add 1 tbsp ghee stir well and add cardamom powder and switch off the stove.

Transfer the halwa to a greased pan, when it cools down cut into slices or serve in cup.
That's it...Rich & Delicious Almond Halwa ready.

Notes:
If you find hard grinding nuts with less milk, then add couple of tbsp of milk and blend.
Alternatively you can make a sugar syrup and add the ground paste to it and proceed.
Do not cook halwa in high heat, medium heat and constant stirring is must.
Take care that halwa bubbles and splutters in the begining stage so stir carefully.
Use non-stick or ceramic pans to prevent burning and easy cooking.
If you like you can also add a tiny pinch off food colour to the paste along with saffron and cook.
You can also garnish with sliced almonds.
Add remaining 2 tbsp ghee in regular intervals.