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 ...

2. Growth vs Margins - The double-edged sword The debate always reminds me of a big bite of piping hot badam halwa – it’s too hot to handle & yet too expensive to spit out. Why? Balancing the ...

Heat ghee in a pan and add the dal badam paste. Cook on low flame, stirring continuously until golden brown and aromatic. Warm milk separately, mix in saffron strands, and slowly add it tot the halwa ...

Put some saffron in milk and let it soak for a while. Heat a pan on low to medium heat and melt ghee over it. Add some almond flour gradually and mix it well with the ghee. Add some milk, cook the ...

Whether you’re looking for the classic version or a modern twist, here’s where you can find Holi-special sweets in Hyderabad ...

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