Badam Halwa.....:) yummm When I think about weddings, the first thing that comes to my mind is the badam halwa served at lunch on the day of the wedding. When I close my eyes, I can still feel the coarse texture and the melt-in-the-mouth consistency of the halwa. It was a delicacy in those days, eagerly awaited whenever we attended a wedding—along with my other favorite, cassatta ice cream. Now, let’s learn how to make that nostalgic Badam Halwa. You will need a few simple ingredients {cooking time - 12 minutes} Almond flour - 2 cups Sweetened condensed milk - 1 cup Sugar - 1/2 cup [This is mildly sweet; add up to ¾ cup more if you prefer extra sweetness] Saffron strands - a few soaked in 1 tbsp of warm milk Clarified butter / Ghee - 4 tbsp Method In a thick-bottomed wide pan, add 1 tablespoon of ghee and lightly roast the almond flour over a low flame. Add the sugar, condensed milk, and saffron milk to the roasted almond flour. The mixture will thicken very quickly, as w...
A steaming bowl of soup provides immediate warmth and a deep sense of nourishment that perfectly complements a cold night. I am here today with the perfect soup recipe! Recipe Card (serves 3 people) Fennel Bulb- 1 medium sized bulb ( washed and roughly cut into cubes) ( save the delicate dill-like fronds(grassy part) for garnishing ) Small red potatoes - 4 nos (peeled and cubed) Garlic pods - 3 large cloves (peeled ) Unsalted butter - 1 tbsp Salt 1 tsp Crushed peppercorns- 1 1/2 tsp Now we will make this soup in 4 easy steps 😊 Step 1: Heat a saucepan, and add in the butter. After the butter melts, add the garlic and the fennel bulb cubes and sauté for 2 minutes. Step 2: Add the potatoes, salt and pepper along with 2 cups of water and cook until the anise cubes are tender. Step 3: With the help of an immersion blender , blend to get as creamy texture. Please note that I have not added any broth. Step 4: Garnish with the saved fronds and serve hot with a slice of sourd...