Miscellaneous Sweets III

(Contd. from previous session)

 To serve: 3 Preparation time: 30 minutes   Shelf life: 7 days if refrigerated

BAdAm (Almond) HalwA

This is nothing but bAdAm cake in a semi solid avatar having more ghI than the cake. If you prepare the cake, you mix the almond paste with sugar and heat adding ghI. For this you need less ghI (See my recipe for bAdAm cake). If you want to prepare halwA it is always done in sugar syrup. Further in the case of halwA we remove from fire one it attains semi solid form without sticking when we roll between our fingers. In the case of cake, we remove from fire only after it pufs up as in the case of Mysore Pak and becomes thick mass leaving the side. In short the next stage of halwA is cake. BAdAm halwA can be prepared in two ways.

First method is to take the ingredients mentioned by me under bAdAm cake except ghI which should be ½ cup instead of 1 tsp. Boil sugar in water to dissolve and after it is dissolved add the prepared almond paste. Remember here that the sugar syrup should be less than one string consistency and is just after the entire sugar is dissolved. Let this boil till the contents become semi solid mass and appears to stick to the bottom when you stir. Add ghI every 2 minutes and stir till you get a mass that when taken between fingers does not stick but can easily be rolled into a small ball. Add saffron or cardamom powder and mix. Remove from fire and allow cooling. Either you can pack it in butter paper as done in the hotels or serve directly. If you want to pack in butter paper, cut a big paper into smaller pieces, each piece measuring about 6 inx4 in and place on each 2 to 3 tbs full of the halwA or a little more and fold all sides to form a rectangular shape packet.

In the second method we take the following ingredients:

Ingredients 

Almond (BAdAm)

Cashewnuts

Sugar

GhI

KESar colour powder

Saffron strands

½ cup

¼ cup

¾ cup

¾ cup

A pinch

A few

 

Method

Here we soak the almond only and not the cashew nut as it is very soft. After peeling the skin off the soaked almond and grinding it into paste as done for bAdAm cake, grind the cashewnut also by adding a little cold water. Remember that the paste should be coarse. Mix both pastes. Add this to the sugar syrup as above and follow the rest of the procedure. You must start adding ghI when you feel the mass started to stick to the bottom of the kaDAi while stirring constantly which will be around after 10 minutes.     

 

    BAdAm halwA before packing               Packed BAdAm halWa

Wheat (GOdumai/Tirunelveli) HalwA

Ingredients 

Whole Wheat grains (Flour variety)

GhI

Sugar

Cardamom powder

Red Colour

Cashewnuts

 

1 cup

¼ cup

1½ cup

¼ tsp

A pinch

6 to 8

Method

Clean, soak whole wheat grains in water overnight and after they swell and become soft, strain the water and grind the grains in a grinder or mixie adding fresh water from time to time to get the milk of wheat. Strain the wheat milk only and keep aside. Again grind the strained wheat residue second time with fresh water and in the same way strain the wheat milk. Add this also to the already strained milk of first batch. Let this be kept for a few hours or till all the water comes to the top of the vessel with the solid white mass settling at the bottom as residue. Decant this water slowly without disturbing the white residue. In a KaDAi add sugar to water and boil to single string consistency. Add the white wheat residue to this and stir well till it solidifies. Add ghI from time to time to ensure that this mass does not stick to the bottom or side. When the entire ghI is used and the mass leaves the side add colour, cardamom powder and ghI roasted cashewnut. Mix well and pour over a greased plate. Cut into size. You can also garnish with cashewnuts.

    

     Wheat HalwA before cutting             Wheat HalwA after cutting

This is also prepared by some using wheat flour if they do not get whole wheat grains. But the quality of halwA prepared will not be the same as the above.

(To be concluded)

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