Almond flour soft candies/Kalyana veettu badam halwa

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 we are using condensed milk instead of regular milk. Keep the flame low throughout the cooking process.

Once the sugar melts and all the ingredients are well combined, add the remaining ghee and keep stirring until the mixture leaves the bottom of the pan. This will take about 10 to 12 minutes from start to end.

To check the consistency of the halwa, take a teaspoon of the mixture and let it cool on a plate. You should be able to form a soft ball—this is the correct consistency.

Switch off the stove and transfer the halwa to a greased bowl.
You can either serve it in a bowl or roll it into small rectangular pieces wrapped in parchment paper, just like they are served at weddings.

This makes a perfect addition to your menu for social gatherings or Diwali celebrations, ideal for sharing with friends and family.

Enjoy!

Note:

* I’ve used less ghee and sugar compared to traditional Kalyana Veettu Halwa.

* I was able to make a total of 30 wraps, each weighing 20 grams. If you don’t have a measuring scale, you can roughly pack about 1½ tablespoons (or one heaped tablespoon) into each wrap.

Please leave your valuable comments below 🙏

Comments

Significance of Pillayar Nonbu

Pillayar nombu is a nombu celebrated exclusively by Naattukkottai Nagarathars. This post is intended for young chettiar couples living far from their families, who want to know about this nonbu and celebrate it at home. The significance of performing this nombu, is that we pray to Lord Ganesha, requesting him to remove all the obstacles in our life. I have heard that there are 3 versions of the story behind this nonbu. I am sharing the one that my mom has told me... A teenage girl was ill-treated by her step-mother. On karthigai deepam day, this step-mother's diamond ring was missing and she accused this girl of stealing her ring. This girl went to a pillayar temple and prayed to Lord Ganesha that she will prove herself as innocent and find the ring. So she started saying her prayers to Lord Ganesha, by removing one thread a day from her cotton saree for 21 days. She promised to the God that, when she proves her innocence, she will make the number of threads she has on that day as...

Pillayar Nombu ellai maavu

Pillayar Nombu is celebrated in honour of God Pillayar (Ganesha) by the Chettiars on the 21st day after the Thirukkaarthigai Deepam, when Sashti Thithi and Sadayam (also called Shatabhisha) Nakshathra come on the same day. In US, it comes on Dec 26th, 2014. To make the ellai maavu , you will need Raw Rice - 1 cup Jaggery grated - 1/2 cup To prepare the rice flour, first soak the rice in water for 2 to 3 hours. Then drain the water and spread it on a paper towel or white cloth and let it dry for 20 minutes. Now, the when the rice is still wet, grind it in a mixie , into a powder. Sieve it and collect the coarse powder and grind it again and seive it. Repeat this until very less coarse powder is left. In a pan, put the jaggery and add 2 tbsp of water and heat it until the jaggery dissolves completely. Now, sieve i...

Gram flour Halwa (kadalai maavu alvaa)

Happy Diwali to all Readers !! I am going to give the recipe of Gram Flour Halwa Ingredients : Gram Flour (Besan) - 1 cup (sift before using) Sugar - 1 cup Ghee - 2 or 3 tbsp Crushed Almonds - 2 tbsp Water - 1/4 cup Kesar / orange colour- 2 drops 1. In a thick bottomed pan, heat the ghee and fry the gram flour well, till the raw smell goes. 2. After the raw smell of besan goes, add sugar to it and mix. 3. Immediately add the water and mix the besan well without lumps. 4. After it changes colour and is cooked, add the crushed almonds and kesar colour and mix. 5. Now add 1 tbsp ghee to the mixture and keep mixing. 6. When the halwa does not stick to the pan, transfer it to a plate greased with oil or ghee. Instead of serving this halwa with spoon or trying to cut into pieces (which is difficult), you can make small balls out of it or wrap it in butter paper , like we do for badam halwa . Happy Diwali once agai...

Payasam /Chilled Summer Drink

The weather is getting better and who will say NO to a refreshing chilled payasam... Let's get started.. Ingredients (Serves 5) Milk - 2 1/2 cups Water - 1/2 cup Saffron - few strands (optional) Cardamom powder - 1/2 tsp Raw rice - 1 tsp Almonds - 10 nos Light brown sugar - 1/4 cup Ghee / clarified butter - 1 tbsp Nuts and raisins of your choice to garnish. Soak the almonds, rice and the saffron strands in 1/2 cup of hot water for about 10 to 15 minutes. Remove the skin from the almonds. Using a blender, grind the soaked almonds, saffron strands and the rice into a fine paste by adding 2 tbsp of the water that we used for soaking. Then add the remaining water into the blender, mix well and keep aside. In a saucepan, heat the milk. Once bubbles start forming around the edges of the pan, pour the almond and rice mixture. From now on, you have to stir continuously to avoid burning at the bottom of the pan. The mixture will start thickening. Now turn the heat to low and ad...

DEVAKOTTAI SAMAYAL ARAI

Search This Blog