Heat ghee in a pan and add the dal badam paste. Cook on low flame, stirring continuously until golden brown and aromatic.

4. In a thick bottom pan heat desi ghee and add the almond paste. 5. Add sugar and keep cooking on slow fire till light golden brown in color. 6. The halwa is ready. Serve it hot with pieces of ...

As a Delhiite who’s spent the last decade writing about food, I can tell you one thing with full confidence—the months between November and February are when the city is best for exploring. It’s when ...

Don't miss trying Badami Murgh - it's a total winner! Sweet tooth? Almonds have got you covered. Whether it's barfi, kheer, or a steaming plate of Badam Halwa, these nutty delights take desserts to ...

8-9 pieces Fresh Strawberry, one-fourth cup sooji, two cups Unsweetened khoya, one cup badam powder, half cup sugar, two tbsp ghee.

Traditional sweets like Badam Ka Halwa, Baked Boondi Gulab Jamun, Kesar Angoori Rasmalai, and Jalebi with Rabdi were served, satisfying those with a love for classic Indian sweets. For those ...

A good badam halwa should have a silky, slightly grainy texture from the ground almonds, not a pasty or gluey consistency. It should be rich in ghee but not overly greasy, with a natural almond ...