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Pearl Subramanian Yemen


Whole Almonds- 1 cup (soaked in hot water & peeled after 15 mins.) Milk - 1 cup, Sugar - 3 cups, Yellow Kesari Colour Powder - 1/4 tspn, Elachi powder - 1/4 tspn, Pachai Karapuram - a pinch (crushed), Strands of Spanish Saffron - 1/4 tsp. Preparation:

  1. Soak 1 cup of whole almonds in hot water, remove the skins off after 15/20 mins. Grind the almonds with 1/2 cup milk into a smooth paste. Set aside.
  2. Add 3 cups of sugar to 1/2 glass of water and make a one thread consistency syrup.
  3. Add the almond paste and a pinch of yellow kesari colour and keep stirring.
  4. When it begins to thicken add 2 cups of ghee. Keep stirring.
  5. Add the saffron strands and crushed elachi powder, continue stirring till the mixture becomes thick & begins to form a ball. Fry the Halwa for a few more mins till the mixture becomes a smooth ball & does not stick to the sides of the pan, (the ghee too will start to seep out remove the ghee as it starts coming out.



  6. Remove from flame and let it cool, When cold sprinkle the Pachaikarpuram powder over it. Mix and serve.

*** Read The Review Given By Times Of India

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                                              Last modified: October 17, 2003