Badam Halwa

Wow! It is already November..Sunny boy turned two years old today..The entire previous month went into birthday party planning, Deepawali..It was a busy few weeks indeed. Now here we are Sunny boy graduates to a toddler from a baby. It is rather sad that he is no longer a baby. I just loved his smell after nursing, may be even after the clumsy burping and also all the spit ups..I loved to see him smile at me, those shy, hesitant smiles and the aaas...ooos and all the cooing..How I miss those babyhood days. Now he is old enough to tell me what he wants me to make for his lunch. The common refrain right now is "Nooooo,Nooop, NooooQQQ" It is rather funny how your sweet helpless baby who needs you for everything grows in independent spirited-I-know-my-mind type toddler. It is probably one of the very few instances which makes you both sad and proud at once.

Now for the Badam Halwa. I had to make something ultimately decadent for this occasion. Sunny boy loves only creamy light desserts. He refused to taste my Kajjaya this Deepawali :( So,I was thinking and thinking and zeroed in on Badam Halwa. It is rich, creamy and luxurious.... Verdict, Sunny boy had two scant bites...Not so great a verdict, hopefully, he should appreciate the dessert better later this evening.

We will need,

Almonds 1 cup
Sugar 1 to 1.5 cups (or even more if you like it sweeter)
Ghee 4 tbsps
Saffron 1/4 tsp (yes! that is more than generous)
Whole Milk 1/4 cup

Method:

• Soak the almonds in warm water for a few hours ( I do it overnight). Drain and de-skin it.
• Combine the almonds and the milk in a blender and pulse till the mixture is almost smooth but still has some texture to it. Remove and set it aside.
• In a wide non-stick pan, combine 2 tbsps of ghee, sugar and the almond mixture and bring the mixture to a gentle boil.
• Reduce heat and keep stirring constantly lest the mixture burns. Throw in crushed saffron and cook till the mixture leaves the side of pan and thicken slightly.
• Finish it with the remaining ghee and remove from heat. Serve warm or at room temperature.

Goes to Sravani's festive foods