How To Prevent Almonds From Overpowering Silk Chocolate Flavor In Halwa

Almonds are a great addition to besan halwa. They bring a nutty flavor along with a crispy texture and creaminess that complements the flavor of halwa and enhances the pleasure with every bite. Almonds and dry fruits have always been used as a flavor enhancement ingredient in many Indian desserts like kheer, phirni, barfi, and halwa. Therefore, the addition of almonds to besan halwa will also make it extra delightful. Not to mention the flavor of almonds highlights the sweetness of besan halwa which makes it ever more delicious.

Despite so many complementing characteristics, there are times when the flavor of almonds can become too overpowering when infused in halwa. While being nutty and creamy, almonds can overpower the natural nuanced warmth of besan halwa and also conflict with the fusion flavors like chocolate when you are making a rich besan halwa with Silk and almonds. Therefore, to keep the flavor of halwa intact and still amplify it with the use of almonds, here are a few tips that will help you use almonds adequately and make it a delicious addition to your homemade dessert.

Tip 1: Use Soaked & Peeled Almonds

Raw almonds carry a natural bitterness in their brown skin. When almonds are used in halwa as it is, this flavor can stand out too much against the subtle and smooth chocolate and besan halwa flavor. Therefore, to make the flavor of almonds more nuanced, balanced, and not too overpowering, make sure to soak almonds in hot water for 30 minutes to make the peel soft and then remove the peels. Peeled almonds will become creamy and mild in flavor which allows them to blend gently with the chocolate infused halwa without diminishing the other flavors. After peeling the almonds, you can also grind them to a paste with a little bit of milk for a rich flavor.

Tip 2: Avoid Roasting Almonds

Roasting almonds intensifies the flavor and crunch. When you roast almonds in a little bit of ghee, it enhances the flavor and makes them taste nutty, deep, and smoky. While this idea may work with other desserts, it clashes with the soft and creamy sweetness of Silk chocolate especially in desserts like besan halwa. The fusion recipe of chocolate besan halwa is meant to make chocolate the only base flavor which shouldn't be conflicted by any other flavor. Therefore, when you are adding almonds to rich besan halwa with Silk chocolate, make sure to not roast them.

Tip 3: Add Almond in Small Quantities

Almonds have a strong flavor profile so only a little amount will work the magic. IF you go overboard when adding almonds to halwa, you may carelessly add more and it will end up creating an overwhelming flavor. Therefore, to avoid this, keep the amount of almonds minimal, enough to add some texture and richness. The ideal ratio for chocolate besan halwa for a serving size of 4-6 people will require 6-8 soaked almonds, either chopped or ground.

Tip 4: Blend Almonds into a Paste

Chopped almonds may have the concentrated flavor in the form of chunks which does not disperse throughout the halwa and may create an overpowering flavor. To avoid this, it is better to add almonds in the form of a paste which will help you distribute the flavor through the halwa and create an even, creamy texture. The paste will also help in thickening the halwa and bring a gentle nuttiness without standing out like the other ingredients.

Tip 5: Use Almond Slivers or Flakes for Garnish only

Almonds should be used in the solid form only for garnishing and topping purposes. As you have read in the previous tip, almonds need to be turned to a paste before mixing into the halwa to create a more homogeneous flavor. When it comes to using chopped, slivered, or flaked almonds, it should only be used for a light garnish as adding it to halwa can ruin the flavor and texture creating an imbalance. This approach also helps you decorate halwa without overpowering the flavor.

Tip 6: Add Chocolate Last

Cooking chocolate for too long dulls down the flavor of chocolate and changes its flavor and texture. Especially, when you are using Dairy Milk Silk chocolate which is known for its creamy texture, heating it up may turn it grainy. If you want to preserve the flavor of chocolate and want to make it highlight even after the addition of almonds, then add chocolate at the very end. This will keep the flavor of chocolate rich and natural.

Conclusion:

Follow these easy tips to balance out the flavor of almond and chocolate in rich besan halwa with Silk and almonds. With these tips, you can ensure that the flavor remains perfect anytime you make it.