How to make Badam Halwa Coins -
Almond halwa served on toasted round pieces of sponge cake.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Almonds (आलमंड/बादाम), Semolina
Cuisine : Indian
Course : Desserts
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For more recipes related to Badam Halwa Coins checkout Badam Payasam, Badam Pista Kulfi, Almond Bar, Nut Chikki Munchies . You can also find more Desserts recipes like Sticky Date Pudding Cookie Cup Healthy Fruit and Nut Crumble Date, Cranberry and Walnut Crisp
Badam Halwa Coins Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Badam Halwa Coins Recipe
Almonds blanched and peeled 1/2 cup
Semolina 1 eight - inch
Pure ghee 1/4 cup
Semolina (rawa/suji) 1/4 cup
Saffron (kesar) a few strands
Milk 1/2 cup
Sugar 4 tablespoons
Method
Step 1
Cut thin slices of sponge cake horizontally. Crush blanched almonds coarsely. Heat ghee in a non stick pan, add rawa and saute for 2-3 minutes. Add½ cup water and mix.
Step 2
Add saffron, milk and sugar and mix. Add crushed almonds and mix and cook, stirring continuously till it gets halwa consistency.
Step 3
Cut small round coins from the cake slices with a cookie cutter. Heat a non stick tawa, place these coins in it and toast lightly on both sides.
Step 4
Arrange these coins on a serving plate. Shape halwa into quennels with two teaspoons and place on the coins and serve.
Nutrition Info
Calories : 2287 Kcal
Carbohydrates : 221.6 gm
Protein : 35.6 gm
Fat : 138.9 gm
Other : 7
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
