Almond halwa-badam halwa

Hello friends! It has been a year now since I last posted on this space and today I am resuming  my food blog with a great sweet badam halwa or almond halwa. Co incidentally my last post was also a sweet and beginning of new post again a sweet by  Sandhya  who happens to be the  host of last of the challenges of SNC event started by  Divya of You too can cook.

They were monthly challenges  since two years where north and south teams exchanged their recipes. A long journey but sadly due to personal reasons and time restraints could not continue my food blog and snc challenges. Since I am part of north team I have to cook this delicious almond halwa and  timing could not be better here.  The version Sandhya has used is slightly different than what I had made previously known as Almond Fudge. The way I made was using almonds dry but here lets follow Sandhya's recipe for badam halwa now. For step by step instructions check Sandhya's space.

Ingredients:
1 cup almonds ( soaked over night)
1 1/2 cup sugar
3 tbsp ghee
1/2 tsp saffron
1/4 cup milk
a pinch of  cardamom powder ( optional)

Method:
Dry almond method given above my almond fudge has almost same ingredient but way is different. You can check out the previous dry version. I have used the same measurements given here by  Sandhya but with less quantity.
Soak the almonds over night and  peel of the skin next morning. Grind the peeled almonds using milk little by little to make a smooth  paste.
Make one string consistency of sugar syrup by boiling sugar in enough water to get the right consistency. This part has always stumped me and always I need help to get right consistency. In the same pan, mix the almond paste and cook over the medium heat while stirring continuously.  Keep stirring the halwa till it thickens and leaves side. Add ghee and saffron and cardamom powder  and stir it.  Once halwa starts to change color slightly, switch off the gas. Let it cool down and serve at room temperature. Make sure halwa is bit wet and do not let it thicken too much or it would not have the soft texture. The delicious badam halwa is ready.

I would be resuming  my food blog with more delicious recipes and much more, so stay tuned and  support my space as all of you have always done.

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Moong dal kheer/ Paasi Paruppu Payasam

Moong dal kheer or this payasam when I heard first time and saw the pic I felt it resembles moong dal halwa but when I made this  i could see the difference in it. Every month we bloggers have South vs North challenge hosted by Divya Pramil of YOUTOOCANCOOK and it means every month one member from one team challenges the opposite team to try out traditional dish which they make and this month challenge is hosted by the host herself. Divya gave us this easy challenge and I felt it was too good and very easy.

Being part of north group I had to make this lovely yummy payasam.
           

Ingredients:

• 100gms yellow moong dal
• 2-3 tbsps raw rice
• 100gms jaggery/sugar
• 1/4 tsp cardamom powder
• 2tbsp grated coconut
• 1cup milk
• 1tbsp ghee
• 10-12 cashewnuts/almonds

Method:
Wash dal and rice and keep aside.
I had used sugar here instead of jaggery but if you are using jaggery crush the pieces roughly and grind it into fine powder.
In a pressure cooker boil dal and rice together for 2 whistles. Once cooled remove the lid and mash the dal rice mixture.  Pour the milk and mix well so no lumps are formed. Stir it well and consistency should be bit thinner and if its thick add more milk or water. Add sugar or jaggery powder and the cardamom powder well. Check for sweetness and add  more sugar or jaggery if needed. Add the grated coconut and mix well.

Payasam is ready.  In a pan add one tbsp ghee and add cashews or almonds. I skipped this process and instead used blanched almonds for garnish.

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