Roshi's badam ka halva (Indian dessert w almonds)
Hi everyone! Well, here it is, my first recipe post since I got back from India. After traveling around for three long months, I learned a lot about how Indian food is put together and what all the spices can be used for. I also learned a lot about the different styles of Indian cooking. Food really differs from state to state in India, almost as if each state is a different country with a different culture (each state also has its own set of dominant languages). Most of the Indian food you are probably familiar with (such as Tandoori Paneer or Naan or Paneer Makhani) is from the state of Punjab (my families home state), but there is so much more variety in Indian food that most people in the West are unfamiliar with. So Iâ€™m going to try to bring some of that variety here, and of course, do it raw!
To start with, Iâ€™m bringing you an all-over-Indian all-time favorite known as halva. Halva is usually made out of semolina, but there are dozens of other varieties like almond, carrot, jackfruit, and strawberry. Halva was something I grew up with, and it was always one of my favorite desserts/breakfasts. Its sweet, spiced, buttery, delicate and just overall amazing. If youâ€™ve ever had freshly made homecooked halva, you know what Iâ€™m talking about. I really tried to capture that traditional halva taste in this raw halva, and I think I hit this on the head. I hope you all try this one out and enjoy it. And to all of Roshiâ€™s Indian followers who have given up this tasty treat, I hope this brings you back to your childhood like it does for me.
- 3/4 pound almonds
- 1/2 cup white sesame seeds
- 6-7 whole green cardamom seeds (or to taste)
- 2 tbsp agave nectar (or to taste)
- 1 handful almonds
- 1 handful raisins
Put all the almonds into a food processor until they are ground down to be as powder-like as possible. Put the sesame seeds and 3 cups of water into a blender on a low setting. Donâ€™t allow the blender to run too long because youâ€™ll need the sesame seed pulp. Using a very fine strainer or cheese cloth, separate the sesame seed pulp from the water. Take the sesame seed pulp and mix it together with the almond powder by hand. Skin and grind the cardamom seeds into a powder and add to the mixture. Next add the agave nectar.
Some people like their halva straight, others like a little variance. For the almonds, crush them up a bit and then mix them into the halva. For the raisins, you can mix them in straight, or soak them first and then mix them in to give them a more cooked texture.
And thatâ€™s it!
Simply the best raw halva youâ€™ll ever try. We promise!