Badam Halwa

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Set out your tools and ingredients

   Before you switch on the gas, keep these ready: chopping board, knife, measuring spoons, measuring cups, mixing bowl, kadhai/wok, mixer grinder, heavy-bottomed pan, stirring spoon/spatula, serving bowl. Wash, peel and chop everything listed above and line the bowls up next to the stove. Indian cooking moves fast once the pan is hot, so having everything within arm's reach is what keeps a first-timer calm.

2. 02

   Step 1

   Soak almonds in hot water 30 min, peel, grind with milk into a fine paste. Work on medium heat unless the step says otherwise, and stir every 20-30 seconds so nothing catches at the bottom. Taste before you move on and adjust salt a pinch at a time.

3. 03

   Step 2

   Cook the paste in ghee on low, stirring nonstop, 12 min. Work on medium heat unless the step says otherwise, and stir every 20-30 seconds so nothing catches at the bottom. Taste before you move on and adjust salt a pinch at a time.

4. 04

   Step 3

   Add sugar; it will loosen, keep stirring. Work on medium heat unless the step says otherwise, and stir every 20-30 seconds so nothing catches at the bottom. Taste before you move on and adjust salt a pinch at a time.

5. 05

   Step 4

   Add ghee spoon by spoon till the halwa turns glossy and pulls together. Work on medium heat unless the step says otherwise, and stir every 20-30 seconds so nothing catches at the bottom. Taste before you move on and adjust salt a pinch at a time.

6. 06

   Taste, finish and serve

   Turn off the heat and taste once more — if it feels flat add a pinch of salt, if it feels heavy add a squeeze of lemon. Serve hot; most Indian dishes lose their best flavour if they sit around. Serves 4; use the serving selector above to scale every quantity.