A regal dessert, Badam Halva is a royal sweet!
Made with almonds, this dessert has a fudge-like texture and is usually made during festive occasions. This vegan version of the traditional dessert uses almond milk, thus has a rich nutty taste!
Ingredients
- 1 cup almonds (soak overnight and peel)
- 1 cup almond milk
- 3 tablespoons coconut oil
- 3 tablespoons Miyoko’s cultured vegan butter
- 3 teaspoons amaranth flour or wheat flour
- 1 cup almond milk
- 1 cup organic brown sugar (I like the flavor of brown sugar. You can use white too)
- 1 teaspoon cardamom powder
- 1 pinch saffron threads
- 2 teaspoons cut or crushed pistachio for garnishing
Method
- Grind the almonds in a blender and make a smooth paste.
- Heat a non-stick pan, add coconut oil and almond paste. Keep the heat at medium-low and continue stirring for about 45 mins or until golden brown.
- Add 3 teaspoon flour and vegan butter to the mixture and keep frying until you get a dark golden color.
- Keep stirring so it doesn’t burn or stick on the bottom.
- Heat up 1 cup almond milk in another pot.
- Add the hot milk and sugar to the mixture. Cook as milk incorporates and the sugar dissolves.
- Add cardamom powder and a pinch of crushed saffron.
-Transfer to serving dish and garnish with pistachios. Serve hot and enjoy.
