Special Foxtail Millet Badam Halwa. Hello mommies I am really happy to share this Diwali special Thinai halwa which is a millet recipe. There were many types of millets consumed in olden days like varagu, thinai, kuthiravali to name a few. These millets were consumed in many parts of India as the main grain before rice from China got.
Badam halwa or badam ka halwa is an Indian dessert made on special occasions.
This is very popular in south India and is sold in sweet stalls.
Badam halwa recipe with video & step by step photos.
You can have Special Foxtail Millet Badam Halwa using 7 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Special Foxtail Millet Badam Halwa
- It's 1/2 Cup of Badams (Almonds) Soaked & Peeled.
- Prepare 1/2 Cup of Foxtail Millet Flour(Thinai Flour).
- It's 1/2 of Tumbler Milk or Ghee.
- You need 1/4 Cup of Ghee.
- It's 1/2 Cup of Sugar (Can Take 2Tbspns More).
- Prepare 10 strands of saffron.
- It's 1/3 Cup of water.
Badam halwa is a classic Indian sweet made with ground almonds, sugar, ghee, cardamoms. How does foxtail millet stack up against rice? Foxtail millet is more fibrous and has a higher mineral content than rice. It might also be harder to acquire a taste for.
Special Foxtail Millet Badam Halwa instructions
- Soak Almonds in hot water for atleast an hour.Peel off the skin and transfer them to a mixer jar..
- Add 1/3 cup water to it and grind it to a paste consistency. It should be grainy not too smooth..
- Take and keep all the ingredients to make Halwa.Soak saffron in a tbsp of warm milk, set aside..
- Take a pan add ghee and melt, nicely saute Foxtail Millet Flour, till Good Aroma Comes. (If it's whole grain just soak it for 2 hrs and grind it. Add drained millet with little water to a mixer and blend it to a smooth batter. Keep it aside.).
- Mix the sauteed Millet Flour with Ghee, milk or water and cook on a medium flame. Keep stirring continuously..
- Cook till it becomes crumble. It takes around 10 mins. Foxtail Millet Flour, Then add Badam Paste and Sugar to the cooked mixture and keep on stirring it..
- Mix well first it will be runny. Keep cooking in low flame. It will start to thicken in few mins. Add Cardamom powder and Ghee Simultaneously..
- Add ghee little by little. Keep stirring continuously. Do not leave it unattended. Add ghee in intervals and keep stirring. Always cook in low flame or low medium. Add remaining ghee and keep cooking, it will start to leave the sides of the pan..
- It will gather as a mass, switch off at this stage. Cool down for at least 30mins. Cool down completely then store in a clean container. Level it.Close and set aside.lt's Heavenly such as I love to eat it as such with a spoon..
- Enjoy these Healthy and DELICIOUS Special Foxtail Millet Badam Halwa !.
- Note:- * Can Add palm sugar, instead of Sugar * Store and mash the halwa well to get a smooth halwa. * Keep stirring in low flame, it may burn easily so don't leave unattended even for a minute..
- You can replace water with milk too but to increase shelf life then skip milk.Use Milk powder or Milk Maid but lessen Sugar While Adding. * Use good quality saffron.I did not add any food colour this time and let the natural colour of saffron itself. * It will thicken with time so switch off a bit goey.You can heat it up while serving too if you feel it.
The first time I cooked foxtail millet, I did it the way I do the basic rice - boiled in plain water, unsalted, served with dal and vegetables. Hello mommies I am really happy to share this Diwali special Thinai halwa which is a millet recipe. There were many types of millets consumed in olden days like varagu, thinai, kuthiravali to name a few. These millets were consumed in many parts of India as the main grain before rice from China got.. Pearl Millet Millet - Kuthiraivali - Barnyard Millet Millet - Ragi - Finger Millet Millet - Thinai - Foxtail millet Millet - Varagu - Kodo Millet Mint Leaves Mixed It was the best best best ever Badam Halwa.
