Amande is derievd from the French word for almonds.Almonds are the key ingredients of this magical dish. It tastes heavenly with the flavours of ghee and saffron.Amande Halwa or Badam Halwa is a delicacy rooted in Indian traditions.
Method:
Soak almond/badam for 2-3 hours, peel the skin before preparing this dish or boil them for 30 minutes.
Put the peeled almonds in a blender and add milk to it. Blend it into a coarse paste.
Heat the pan add 2 tablespoon of ghee to it. As ghee melts add badam mixture give a quick stir.
Add sugar keeping in mind 1:1 ratio of almond : sugar (more sugar can be added as per taste) Alternative Tip:- dilute the sugar by making sugar syrup then adding it to the badam mixture. Constantly stir the mixture as it can stick burn from bottom.
Add Saffron constantly stir as it boils from bottom.(Food color is optional if required)
Add additional 2 tbsp of ghee while its boiling.
Constant stirring is a must till ghee starts oozing out.
Once halwa separates out of ghee , sprinkle cardamom powder, thenput it in a container to set.