Recipe

Andhra-style Almond Halwa

Spiced Almond Delight: Andhra-style Halwa

4.4 out of 5

Indulge in the rich flavors of Andhra cuisine with this delectable Andhra-style Almond Halwa. Made with ground almonds, aromatic spices, and a touch of sweetness, this dessert is a true delight for your taste buds.

Dessert› Ħelwa tat-tork

European cuisine› Mediterranean cuisine› Maltese cuisine

Asian cuisine› Indian cuisine› South Indian cuisine› Telugu cuisine› Andhra cuisine

Preparation time

20 minutes

Cooking time

30 minutes

Total time

50 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Gluten-free, Dairy-free (if ghee is substituted with oil), Vegan (if ghee is substituted with oil and sugar with a vegan sweetener), Nut-free (if almonds are substituted with sunflower seeds or pumpkin seeds)

Allergens

Tree nuts (almonds)

Not suitable for

Paleo, Keto, Low-carb, High-protein, Raw vegan

Ingredients

In the original Maltese dish, Ħelwa tat-tork, semolina is the main ingredient, whereas in this Andhra-style adaptation, almonds take the spotlight. The spices used in the Andhra version, such as cardamom and saffron, add a distinct flavor profile that is unique to Andhra cuisine. Additionally, the cooking technique and presentation of the dish differ, as the Andhra-style halwa is cooked with ghee and garnished with slivered almonds. We alse have the original recipe for Ħelwa tat-tork, so you can check it out.

2 cups (240g) almonds, blanched and peeled 2 cups (240g) almonds, blanched and peeled
1 cup (200g) sugar 1 cup (200g) sugar
1/2 cup (120ml) ghee 1/2 cup (120ml) ghee
1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
A pinch of saffron strands A pinch of saffron strands
Slivered almonds, for garnish Slivered almonds, for garnish

Nutrition

Calories (kcal / KJ): 400 kcal / 1674 KJ
Fat: 25g (total), 10g (saturated)
Carbohydrates: 40g (total), 35g (sugars)
Protein: 8g
Fiber: 4g
Salt: 0.1g

Preparation

1.
Grind the blanched and peeled almonds into a fine paste.
2.
Heat ghee in a heavy-bottomed pan over medium heat.
3.
Add the almond paste to the pan and cook for 5-7 minutes, stirring continuously.
4.
Add sugar, cardamom powder, and saffron strands to the pan. Mix well.
5.
Continue cooking the mixture, stirring constantly, until it thickens and starts to leave the sides of the pan.
6.
Remove from heat and let it cool slightly.
7.
Transfer the halwa to a serving dish and garnish with slivered almonds.
8.
Serve warm or at room temperature.

Treat your ingredients with care...

Almonds — Make sure to blanch and peel the almonds before grinding them into a paste. This will result in a smoother texture for the halwa.

Tips & Tricks

To enhance the flavor, toast the slivered almonds before garnishing the halwa.
For a richer taste, substitute a portion of the ghee with khoya (reduced milk solids).
Adjust the sweetness according to your preference by adding more or less sugar.
Add a few drops of rose water for a floral aroma.
Serve the halwa with a scoop of vanilla ice cream for a delightful combination of warm and cold.

Serving advice

Serve Andhra-style Almond Halwa warm or at room temperature. It can be enjoyed as a standalone dessert or paired with a scoop of vanilla ice cream for a contrasting texture and temperature.

Presentation advice

Present the Andhra-style Almond Halwa in a decorative serving dish, garnished with a sprinkle of slivered almonds. You can also drizzle a few strands of saffron on top for an elegant touch.