- Almonds ½ cup
- Cashew 1 cup
- Milk ¼ cup
- Ghee 2
- Sugar 1 ½ cup
- Saffron few strands
Level of difficulty Average
Cost Average budget
Soak almonds and cashews for 5 - 6 hours & peel off the skin.
Blend the almonds with milk into a coarse paste. Do not add excess milk and make a fine paste.
In a pan add 1 tbsp ghee and almond – cashew mixture stirring rapidly.
Add Saffron and Add 1 tbsp ghee and keep stirring until the ghee oozes out.
Turn off the flame when the halwa is of desired consistency.
Transfer the halwa to a ghee applied plate. Garnish it with grated almonds.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.