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Almonds and pista`s are ground to a paste
Published On: 15 Aug 2011
tamil: Mundhiri Paruppu / Andiparippu
malayalam: Andiparippu / Kashuvandiparippu / Parangi Andi
kannada: Godambi / Geru Beeja
Bengali: Hijli Badam
Konkani: Cajjubi / Caaju / Moyi / Kazu
Oriya: Kaju / Lanka Ambumanji / Kajubadam
for more details, click the name of the ingredient
hindi: Cheeni / Shakkar
malayalam: Kumkumapoovu / Kesari
kannada: Kumnkuma Kesari / Kesari
Marathi: Keshar / Kesara
Punjabi: Kesar / Zafran
For preparing almond halwa, peel the almonds and grind to a fine paste. Keep it aside.
Prepare a thick syrup by boiling sugar with water.
When the syrup is thick, add in the almond paste, saffron mixture and saffron colour.
Add in ghee little by little till the full quantity is used up.
Once the halwa starts leaving the sides of the vessel, remove it from the flame.
Then add in cardamom powder, cashew nuts and camphor. Mix it thoroughly.
Almond halwa is ready.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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