Badam Halva (Almond Halva)
Make nut halva at home in a couple of hours with this recipe!
UO-Shu
Recipe author
Badam Halva (Almond Halva)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 5 %
3 g
Fats 11 %
7 g
Carbohydrates 85 %
55 g
292 kcal
GI:
5
/
0
/
95
- As the old saying goes, "no matter how many times you say 'halva,' your mouth won't taste any sweeter." So why just talk about it when you can make it? We're all used to buying halva at the store, and most of us assume you can't make it at home. But there is a recipe — and I'll happily keep repeating: yes, you can make it, you really can. Why not, when all the ingredients are easy to find? Soak the nuts for two hours, then slip off their skins (or buy them already blanched). Grind them well with milk — but don't pour the milk in all at once. Grind the nuts first, then add the milk drop by drop, grinding as you go (in India this is done in a mortar). Pour the paste into a skillet (set it over a heat diffuser to keep the heat gentle) and bring it to a boil, then turn the heat down to the very lowest setting. Stirring with a spatula dipped in oil, add the sugar and wait for the syrup to thicken. Stir in the ghee and mix well again. Finally, add the cardamom and saffron, and take it off the heat. To set the halva, pour it into a greased dish and leave it to cool.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk, 3.5% fat - 64 kcal/100g
- Milk, 3.2% fat - 60 kcal/100g
- Milk, 1.5% fat - 47 kcal/100g
- Concentrated milk, 7.5% fat - 140 kcal/100g
- Milk, 2.5% fat - 54 kcal/100g
- Almonds - 609 kcal/100g
- Cardamom - 311 kcal/100g
- Saffron - 310 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Ghee - 892 kcal/100g
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