- Almonds – 1 cup (around 80 almonds)
- A2Milk – 3-4 tbsp
- Water – 1/4 cup
- A2Ghee – 3 tbsp
- Sugar – 1 cup (or as needed)
- Saffron – a pinch
- Kesari Powder/ Yellow food colour – a pinch
- Soak the almonds in hot water for 2 hours and peel the skin off the almonds. To make it faster, boil the almonds with the water for 15-20 minutes and peel them or use store bought peeled almonds.
- Grind the almonds in a blender or mixie along with the A2milk to make a paste. Add very little A2milk just to help the mixie moving.
- Heat the sugar with 1/4 cup of water in a heavy bottomed pan. Bring it to boil to make a simple syrup.(Note:- It is best to use a non stick pan to prevent sticking at the bottom.)
- Add the A2milk-almond paste and keep stirring constantly to prevent it from getting burnt at the bottom. It will thicken very quickly.
- Add saffron strands and food color while mixing it. When the mixture cooks, there can be lot of hot splattering, so keep a lid handy.
- Once it thickens, keep adding A2ghee little by little (1 tsp at a time) and keep stirring continuously. When the splattering reduces, it is an indication that the mixture is almost cooked.
- Continue mixing until the halwa no longer sticks to the pan and forms a single mass. It starts shining with the A2ghee separating out as tiny droplets. (The perfect Halwa consistency!!!)
- Garnish with fresh nuts.Almond halwa is ready to be served.