Halwa is a rich, incredibly delicious Indian dessert typically made from semolina, grains or nuts cooked in milk with sugar and ghee, Here, we've used easily purchased, blanched almond flour to make it simple and have flavored it with the addition of the finest Kashmiri Saffron. A little goes a long way!
- 1-1/4 cups blanched almond flour
- 3/4 cup milk (substitute coconut milk) divided
- 4-6 Tbsp organic cane sugar more or less as desired
- 5 Tbsp Ghee divided
- Large Pinch Kashmiri Saffron plus a few extra strands for garnish
- cardamom, green ground
- raisins any amount desired; optional
- Warm ¼ cup of milk. Remove from heat; add saffron and set aside.
- Heat 3 Tbsp ghee in a thick-bottomed saucepan; add almond flour stirring well and coating it with the ghee. Cook stirring constantly for 3-4 minutes.
- Add the remaining 1/2 cup milk. Cook over low until the almond flour absorbs the liquid.
- Add the sugar, stirring continuously for another minute.
- Add the saffron-milk; continue stirring over low to medium heat until the halwa begins to thicken, about 8-10 minutes. When done, it begin to pull away from the sides of the pan.
- Stir in the remaining 2 Tbsp of ghee. Remove from heat.
- Stir in cardamom and raisins; garnish if desired with cashews, pistachios and additional saffron threads.