Authentic Mamra Almond Halwa Recipe – Saffron & Ghee Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Mamra Almond Halwa Recipe – Saffron & Ghee Delight

Introduction

Oh, halwa! Just the word conjures up warm, cozy feelings, doesn’t it? This Mamra Almond Halwa is a little slice of heaven – rich, fragrant, and utterly delicious. I remember the first time I attempted this recipe; it felt a bit daunting, but the end result was so worth it. It’s become a family favorite, especially during festive seasons. I’m excited to share my version with you, complete with all the tips and tricks I’ve learned along the way!

Why You’ll Love This Recipe

This isn’t just any halwa. We’re using mamra almonds, which have a naturally sweet and delicate flavor that really shines through. The saffron adds a beautiful aroma and a touch of luxury, while the ghee… well, ghee just makes everything better, right? It’s a relatively simple recipe, but the flavor is incredibly complex and satisfying. Plus, it’s perfect for celebrations or just a comforting treat on a chilly evening.

Ingredients

• ?? cup mamra almonds
• 1 cup boiling hot water
• ?? cup water
• ?? teaspoon saffron strands
• ?? cup ghee
• ?? cup sugar

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Mamra Almonds: The Star of the Show

Mamra almonds are a special variety, known for their slightly sweet taste and delicate texture. They’re a bit pricier than regular almonds, but trust me, the flavor is worth it. If you can’t find mamra almonds, you can use regular almonds, but the flavor won’t be quite as nuanced. About 150-180g of mamra almonds is a good starting point.

Saffron: Quality and Usage

Saffron is the most expensive spice in the world, so a little goes a long way! Look for deep red strands – that’s a sign of good quality. Don’t skimp here; the saffron really elevates the flavor. About 15-20 strands should do the trick.

Ghee: Choosing the Right Kind

Ghee is clarified butter, and it’s essential for that authentic halwa flavor. You can use store-bought ghee, or make your own (it’s easier than you think!). The quality of the ghee will impact the final taste, so choose a good brand. Around 150-180ml of ghee is perfect.

Sugar: Adjusting Sweetness to Your Preference

I like to use granulated sugar, but you can also use caster sugar. The amount of sugar is adjustable, depending on how sweet you like your halwa. Start with ¾ cup and add more to taste. About 150-180g of sugar is a good starting point.

Water: Importance of Quantity

The amount of water used for grinding the almonds and cooking the halwa is crucial for the right consistency. Don’t be afraid to adjust slightly if needed – you’ll get a feel for it as you cook.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the mamra almonds and pour 1 cup of boiling hot water over them. Let them soak for 30-45 minutes. This softens them up for easier grinding.
2. While the almonds are soaking, take your saffron strands and steep them in 1 tablespoon of warm water. This releases their beautiful color and aroma.
3. Drain the soaked almonds and peel off the skins. This is a bit tedious, but it results in a smoother halwa.
4. Now, it’s time to grind the almonds! Add the peeled almonds to a blender with about ½ cup of water and grind to a coarse, rava-like consistency. Be careful not to over-blend, or you’ll end up with almond butter!
5. In a thick-bottomed pan, cook the almond paste on low heat for 2-3 minutes, stirring constantly, until it becomes fragrant.
6. Add the sugar and continue stirring for 5-6 minutes, until the mixture thickens.
7. Pour in the saffron water, mixing well to distribute the color evenly.
8. Now for the ghee! Add it in 2-3 batches, stirring thoroughly after each addition until it’s fully absorbed. This is where the magic happens.
9. Cook for another 8-10 minutes, stirring continuously, until the halwa pulls away from the sides of the pan and forms a soft ball when cooled slightly.
10. Transfer the halwa to a tray and let it set. Serve warm or at room temperature.

Expert Tips

• Low and Slow: Cooking the halwa on low heat is key to preventing it from burning. Patience is your friend here!
• Stir, Stir, Stir: Constant stirring is essential to ensure the halwa cooks evenly and doesn’t stick to the pan.
• Ghee Absorption: Make sure each batch of ghee is fully absorbed before adding the next. This creates that rich, luscious texture.

Variations

• Vegan Adaptation: Substitute the ghee with coconut oil or vegan butter.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment (Cardamom Option): If you’re not a fan of saffron, you can add ½ teaspoon of cardamom powder for a warm, aromatic flavor. My grandmother always added cardamom!
• Festival Adaptations (Makar Sankranti, Diwali): Garnish with chopped nuts like pistachios and almonds for a festive touch.

Serving Suggestions

This halwa is delicious on its own, but it’s also lovely served with a scoop of vanilla ice cream or a sprinkle of chopped nuts. It’s a perfect dessert after a hearty Indian meal.

Storage Instructions

Store leftover halwa in an airtight container in the refrigerator for up to 3-4 days. Reheat gently before serving.

FAQs

What is the best type of almond to use for halwa?

Mamra almonds are the best, but regular almonds will work in a pinch.

How do I know when the halwa is cooked to the right consistency?

The halwa should pull away from the sides of the pan and form a soft ball when cooled slightly.

Can I make this halwa ahead of time?

Yes, you can make it a day or two in advance and store it in the refrigerator.

What if I don’t have saffron? What can I use as a substitute?

Cardamom powder is a good substitute, or you can use a tiny drop of yellow food coloring (though it won’t have the same flavor).

How can I prevent the halwa from sticking to the pan?

Use a thick-bottomed pan and stir constantly! The ghee also helps prevent sticking.