Eggless Saffron Pistachio Halwa Madeleines
Eggless Saffron Pistachio Halwa Madeleines … one bite into these and the indulgence hits you. At three different times, 3 different people gave me similar feedback. One said halwa, another said laddoo, while a third said wow, like halwa, so good! So here we are, halwa madeleines.
One of my favourite ingredients to play around with in baking is saffron, and as I write this, the list of favourites just seems to multiply. Living in the Indian subcontinent is a blessing for people like me who enjoy the colours and chaos! There’s always something happening, a season change, or the onset of the festive season, often both together.
We’re blessed with local ingredients and flavours, local cuisines and a long year dotted with festivals. It’s enough to inspire anyone to constantly want to play with ingredients like saffron, pistachios, rose petals, ghee, almonds … as I said, the list is infinite, seems to multiply.
A while ago I made some Eggless Lime Madeleines which turned out really special. I think there’s some magic that gets created when almond meal and ghee come together, a certain indulgence. I’ve seen it in happen with my Wholegrain Mawa Cake, a cake that’s been tried several times by folk.
With a blog that’s constantly hungry, I keep thinking of new food to feed it. These madeleines were the result of this. Also the result of some rather fine saffron that I recently used from Urban Platter as I worked some recipes for them.
The Saffron Pistachio Vegan Coconut Pudding turned out rather special. I think I’ll share it next, but for now, these little halwa babies or rather, these eggless madeleines. If you don’t have a madeleine tray, perhaps make them in a mini muffin tray or even small mini tart tins.
Eggless Saffron Pistachio Halwa Madeleines
Ingredients
Dry mix
- 40 g almond meal
- 100 g all purpose flour
- 1 tsp baking powder
- Pinch salt
- 2 tbsp chopped pistachios
Wet mix
- 120 ml milk room temperature
- 100 g honey
- 70 g Ghee/ clarified butter melted, tepid
- pinch Generoussaffron
To dip
- 50 g dark couverture chocolate melted
- 2 tbsp finely chopped pistachios
Instructions
- Preheat the oven to 180C degrees.
- Sparingly grease a 12 mold madeleines pan with ghee, and dust with flour.
- In a large bowl, sift the almond meal, all purpose flour, salt and baking powder. Stir through the chopped pistachios.
- ln another larger bowl, heat the ghee slightly {microwave for 30 seconds} and steep the saffron in it. Whisk in the honey, followed by the milk.
- Stir the dry mix into the wet mix, stand for 5 minutes, then ladle into the mold.
- Bake for 18-20 minutes until a toothpick tester comes out clean.
- Turn gently onto a cooling rack, and cool completely.
- Dip into melted dark chocolate and finely chopped pistachios if desired, then leave to set.
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
9 Comments
chefibpa
Had an amazing time reading this recipe.
I ’am glad to found your blog. so looking forward to enjoy more of your work
Deeba @ PAB
Thanks for your appreciation. Really nice of you!
nic
sounds very delicious and festive…can we use butter instead of ghee?
Deeba @ PAB
Thank you so much. Yes, I think you can. Do tell me how it turns out.
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Shoba
Such a amazing blog with stunning pics!
Is it possible to bake this as one large cake – perhaps in a square pan? Do I use the same measurements with baking time increased to 20-25 mins?
Deeba @ PAB
I think you could. Definitely increased baking time. I’m just unsure of the centre that it might not cook up firm. Maybe a ring mold? Do let me know if you try it. Thanks so much
zindagiimages
What looks good has to taste good, the pics, the content is amazing. Thank you for sharing a delicious recipe.
Srikanth
Deeba @ PAB
Thanks so much