Rich Badam Halwa

If you are wondering what happened to the golden saffron yellow colour badam halwa and what's that brown bits in the middle, that's because i used almonds with skin which gave you a much better taste.
 The reason behind why i used almonds with skin is not just because of it's antioxidants, well that's just one reason, the other reason is whenever i buy some things here i always used to compare and see how much it costs in India. When i was comparing for almonds it's almost the same price here. If you are living in a western country and if you want to spend some 10 Euros( approximately) on  1 kg of  almonds it's ok, but in India if you are spending Rs.800 to 900 for 1 kg of almonds, normal middle class family will really think a lot about that.
Almonds are really like only for rich in most of the developing countries. Some people they may not be able to taste these food even in their life time, by God's grace we have these food to eat.
 So i was thinking when there are people in the world who couldn't afford for these nuts in their life time, why should i waste these antioxidant rich skin of the almonds.
 So our family's all time favourite Badam Halwa turned into this Rich Badam Halwa with skin. I also made this in microwave to avoid all the burnings  and make life a bit easier.

Ingredients:
Whole Almonds- 1 cup
Whole Milk- 1 cup
Unsweetened condensed milk or evaporated milk- 1 cup
Brown Sugar- 11/2 cups
Saffron- 1/4 tsp soaked in warm milk
Ghee- 3 tbsp
Few chopped almonds and saffron to sprinkle on top
Method:
Grind the almonds with some milk in a blender( you don't have to soak the almonds). Combine the ground almonds, whole milk, condensed milk, sugar and saffron in a large microwave safe bowl, mix well.
Microwave it for 5 minutes in high power. Open it, take the bowl and stir the mixture, again microwave it for another 5 minutes. Open, stir well and add the ghee, stir it again. Microwave for 2 minutes. If your halwa starts bubbling and if it's little bit thick, remove from the oven and transfer it to a serving bowl, sprinkle with nuts and saffron.
Serve warm or cold, either way it taste delicious.
Note:
Cooking time might vary according to your microwave, so just check for the consistency of the halwa.

This recipe goes to the event MEC: Favourite hosted PJ originally started by Srivalli of Cooking For All Seasons

This recipe also goes to the event Celebrate sweets- Halwa by Nivedita's Kitchen.