Cooking Index - Cooking Recipes & IdeasNutmeat Halvah (Almonds, Pistachios, Cashews) Recipe - Cooking Index

Nutmeat Halvah (Almonds, Pistachios, Cashews)

Cuisine: Indian
Courses: Dessert
Serves: 1 people

Recipe Ingredients

1 cup 93g / 3.3ozSkinned raw nuts - (almonds, pistachios,
1 cup 237mlMilk
1 cup 198g / 7ozSugar
2 tablespoons 30mlGhee or butter
  Slivered almonds
  Raw pistachios
  Rose water

Recipe Instructions

* To skin nuts, blanch almonds, soak pistachios in cold water 1 hour and rub the skins off --do this in a thin stream of running cool water to get the skins off you. Cashews have no skins.

Puree nuts with milk. Boil to a thick paste (about 10 minutes). Then add sugar and ghee or butter.

Turn it out onto a platter and sprinkle slivered almonds and raw pistachios over it (a frill). Sprinkle a little rosewater over it (another frill). Cut into bite-sized squares. Keeps very well in fridge.

The Yogi Cookbook, by Yogi Vithaldas and Susan Roberts


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