Badam a Halva (Almond Pudding)
From Banquets of the nations, 1911
Serves 6
Can be preserved for a fortnight or more.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 126. The excerpt below is the record exactly as published.
Badam a Halva. (Almond Pudding.) Dissolve sugar in water and boil it to a thick syrup. Soak some rough ground wheat for twenty-four hours, and pound it well ; squeeze the milk out of the pulp and add it to the boiling syrup, and keep stirring. Then pour in gradually some melted ghee, stirring all the time, after which add a good quantity of ground almonds
Cook this with the app: pantry check, scaling, and the assistant.