It’s Holi and people all over the food blogosphere are celebrating this colorful festival. This seemed like the perfect occasion to make my cashew-almond Halwa I had been thinking of for some time. This is really a wonderful dessert and believe it or not, doesn’t take too long to make. Removing skin from the almonds is a bit boring task and you do have to pay undivided attention to the Halwa while making it but the end result is worth it.
1/2 cup cashews
1/2 cup almonds
3/4 cup milk
4 table spoon ghee
3/4 cup sugar
A pinch of saffron
1. Soak almonds and cashews separately for 6 to 8 hours. Remove the skin from almonds.
2. Grind almonds and cashews with sugar and milk until almost smooth.
3. In a non-stick pan, add 1 table spoon ghee and add the blended mixture.
4. Cook on medium low heat for about 10 minutes by constantly stirring the pan with a rubber spatula or a whisk.
5. Add another table spoon of ghee. If you want halwa more sweet, add some more sugar. Continue to cook for another 5 minutes.
6. Add a table spoon of ghee and saffron strands. Stir well and cook for 3 more minutes.
It’s very important to keep the heat to medium-low and to continuously stir the halwa while cooking.