Badam: 1/2 cup heaped
Sugar: 1/2 cup heaped
Ghee (clarified butter): 1/4 cup
Condensed milk (optional): 3 tblsp
Saffron or yellow food colour: 1 pinch
Elachi: 1, powdered
Method of Preparation
1. Soak badam for 3-4 hours. Peel the skin and grind it with ¼ cup milk or water to a smooth paste.
2. In a heavy bottomed pan, add sugar and ½ cup water and bring to a boil until sugar dissolves. Add the ground paste and mix well to avoid lumps.
3. Add condensed milk, saffron soaked in lukewarm milk or food colour and elaichi.
4. Keep stirring for 4 minutes.
5. Add a tsp of ghee in regular intervals and keep stirring until the halwa leaves the pan.
6. Pour the contents in a greased plate and let it cool down.
Ayurvedic Properties of Almond:
- Taste: Madhur (sweet)
- Quality:Guru (heavy) , snigdh (oily)
- Potency:Ushna (warm)
- Post-digestive Effect:Ushna (warm)
Medicinal properties of Almond:
Almond is said to have the qualities of being vrishya (aphrodisiac), bhringan (it gives stability to body tissues), balya (provides strength to body tissues) and ruchikar (tasty). Almonds help the formation of new blood cells, hemoglobin and play a major role in maintaining the smooth physiological functions of brain, nerves, bones, heart and liver. Almond is thus highly beneficial in preserving the vitality of the brain, in strengthening the muscles and in prolonging life. It is a good source of protein and fat and is known to decrease cholesterol. Almond is also good for the heart.
Almonds pacify vata dosha and increase kapha and pitta. Almond halwa is difficult to digest. Thus kapha persons should take this in lesser amount and the persons who have low digestive power, also should take it in lesser quantity.