Badam (Almond) Halwa and Chocolate Truffles

I used to make this Almond halwa (fudge) quite often but this time I gave it a yummy twist. I added melted chocolate to it to make laddus (truffles). I made them for my husband's fast and plan to make them for this Diwali too. Here I am sharing both the recipes. If you wish you could omit the chocolate addition and enjoy the halwa as it is. Whatever you make - truffles or halwa - I can assure you  that both are equally enjoyable. So go ahead and satisfy your sweet tooth.

Ingredients

For Halwa

1. Almond meal ( Almond Powder) - 1 cup
2. Clarified butter (Ghee) - 1/4 cup
3. Sugar - 4 tbsp
4. Full fat milk - 1 cup
5. Cardamom powder - 1/4 tsp
6. Kewra essence - Few drops

For truffles

1. Dark chocolate (broken into small pieces) - 1 cup

Method

For Halwa

1. In a non stick pan melt the ghee (clarified butter).
2. Add the almond meal and fry on medium heat stirring continuously for 2-3 minutes. The almond meal should not change colour.
3. Now add sugar and mix and keep stirring for one minute.
4. Now add the milk, stirring vigorously, to avoid forming lumps. If lumps do form, break them by pressing with silicon spatula.
5. Add cardamom powder and kewra essence and keep cooking till the mixture starts collecting in the middle in the form of a lump. Keep stirring all the time while cooking.
6. Now remove the mixture from fire. Take it out in a bowl so that it can cool off. Cool it till it is still slightly warm.
7. Serve as it is, garnished with chopped dry fruits and a swirl of cream or proceed further to make laddus (truffles).

For Truffles

1. Melt the dark chocolate in a microwave safe bowl by microwaving for 30 seconds at a time and stirring in between till all the chocolate is melted. You could also melt the chocolate on a double boiler taking care that no steam or water comes in direct contact with the chocolate.
2. Once the chocolate is completely melted, mix it lightly into the warm almond halwa. Take care not to stir too vigorously, otherwise fat will ooze out. You have to mix it gently.
3. Keep the mixture aside to cool down further and shape the mixture into small round balls.
4. Keep the laddus in the fridge for 1 hour and serve.
5. Store in the fridge.

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