Badam or Almond HalwaBadam halwa reminds me my friend and neighbour, Lalitha. She showed me how to make this delicious halwa when we stayed in Singapore. Thank you Lalitha :) I made it with little changes. Let's see the recipe now.
Almonds or badam-1/2 a cup
Milk-1/2 a cup
Sugar-1/2 a cup
How To Make:
- Soak the almonds in hot water for 15-20 minutes. Peel the skin and grind them into a thick paste by adding the milk.
- Add the sugar and half a cup of water into a pan and boil it on a medium flame till you get a syrup of one string consistency.
- Lower the flame and add the almond paste to the syrup. Mix it well and add one tablespoon of ghee.
- Stir it continuously without burning. Add the cardamom powder and remaining ghee and mix it well.
- Once the mixture becomes thick and starts separating
Delicious and nutritious badam halwa is now ready :)
Note: If you want you can also add few saffron strings after adding the ground paste to the syrup.
Bobbarlu or chawli or lobia-1 cup
Salt to taste
Cut green chilly-4
Turmeric powder-a pinch (optional)
Split and skinned black gram-1 teaspoon
Split and skinned bengal gram-1 teaspoon
Mustard seeds-1/4 a teaspoon
Cumin seeds-1/2 a teaspoon
Asafoetida or hing-a pinch
How To Make:
- Wash and soak the bobbarlu or lobia in suffiecient water for overnight or for six hours.
- Heat the oil in a pressure cooker and add all the seasoning ingredients one by one.
- Let them splutter for a few seconds and add the soaked lobia. Pour four cups of water add salt to it.
- Pressure cook it for 2-3 whistles and turn off the stove.
- Once the pressure stops releasing, open the lid carefully and drain the water into a separate bowl.You can add lemon juice to it and have it as a soup or else you can serve it with steamed rice like rasam.
Adjust the salt and serve the bobbarla guggillu in a bowl and enjoy :)
Note: You can also add chopped coriander leaves and crushed garlic to it.