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Badam Halwa Recipe | Badam Ka Halwa

Posted on October 27, 2016 Category: Diwali Recipes, Ganesh Chathurthi Recipes, Halwa Recipes, Holi Recipes, Indian Dessert Recipes, Indian Festival Recipes, Maha Shivratri Recipes, Sri Ram Navami Recipes, Ugadi Festival Recipes

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Badam ka Halwa is a very rich and delicious dessert made with almond / badam puree, sugar and ghee. This badam halwa recipe doesn’t require more ingredients and the process is also a simple one, as it doesn’t indulge in sugar string consistency. This badam ka halwa recipe is a sinfully yummy Indian dessert and the flavour oozes out the richness of saffron and almonds. Don’t worry about the calorie factor and enjoy this delicious dessert for this Diwali occasion. As I am traveling, I will be away from blogging and might not find time to respond for at least a week as I am eager to enjoy this festive mood.

Almond Halwa Recipe

Almond Halwa Recipe

Badam Halwa Recipe

Badam Halwa | Badam Halwa Recipe

Priya Santhamohan
This badam halwa recipe doesn't require more ingredients and the process is also a simple one, as it doesn't indulge in sugar string consistency.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Soaking Time 2 hrs
Total Time 2 hrs 40 mins
Course Dessert, Diwali Recipes, Sweet
Cuisine Indian
Servings 3 People
Calories 282 kcal

Equipment

  • Stovetop
  • Mixer
  • Kadai / Pan

Ingredients
  

1 Cup = 250 ML, 1 tsp = 5 ML

  • 1 Cup Almonds / Badam
  • 1 Cup Sugar
  • 1 Cup Water
  • 1 Cup Milk (1/2 Cup + 1/2 Cup)
  • 4 tbsp Condensed Milk
  • Few Strands Saffron
  • 2 Pinch Cardamom Powder (Optional)
  • 1 Pinch Food Colour
  • ½ Cup Ghee Link for Homemade Ghee

Instructions
 

  • Soak saffron in 1/2 cup of warm milk. Also soak badam in water for 2 to 3 hours. Peel the skin, rinse well and grind it in a mixer
  • Grind it with 1/2 cup of milk to a smooth paste or little grainy texture as per your preference.
  • Take a pan, add sugar and water, bring to boil until the sugar dissolves.No string consistency is required. Add the badam puree and mix well to avoid lumps.
  • Stir well until the sugar and badam puree incorporates well. Stir well in low flame for 5 to 10 minutes and bubbles will start to appear. The halwa will splutter too much so be careful while preparing. Now add food colour and condensed milk.
  • Pour the saffron milk, stir well and the badam paste starts to form a mass. Add ghee at regular intervals, the halwa starts to leave the sides of the pan and all the ghee will be absorbed. At one stage, the spluttering stops and the absorbed ghee oozes out. Switch off the flame when the halwa is in the slight running consistency as halwa thickens with time.
    Garnish with almonds and saffrons. Delicious badam halwa is ready.

Notes

Tips for Badam Ka Halwa

  1. Always use high quality almonds.
  2. If you want to prepare the halwa immediately, soak badam in hot water for 20 minutes and peel it.
  3. Use a non stick pan or heavy bottomed vessel for this preparation.
  4. You can grind the badam to a smooth paste or grainy texture as per your preference.
  5. Addition of cardamom powder is optional. But whole flavour of this badam halwa comes from saffron.
  6. Addition of condensed milk, gives a very rich taste to this badam halwa.
  7. Never stop stirring until the halwa process is finished or else the halwa gets burnt at the bottom.
  8. This halwa splutter too much so be careful.
  9. If the halwa is sticky, add little more ghee. Use good quality and fresh ghee.
  10. Switch off the flame when the halwa is in the slight running consistency itself as halwa thickens with time. Don't stir more than that as halwa becomes chewy.
  11. Shelf life of this badam halwa is 1 week under refrigeration or 2 days outside.
  12. For more shelf life, grind the badam with water and don't use condensed milk. But the taste will not be upto the mark.
  13. Do the whole process in low flame, so the halwa doesn't get burnt at the bottom.
Keyword Almond Halwa Recipe, Badam Halwa, Badam Halwa Recipe, Badam Ka Halwa

 

Badam Halwa Recipe

Badam Halwa

Method for Badam Halwa Recipe

1. Soak saffron in 1/2 cup of warm milk. Also soak badam in water for 2 to 3 hours. Peel the skin, rinse well and grind it in a mixer
badam sheera
2. Grind it with 1/2 cup of milk to a smooth paste or little grainy texture as per your preference.
Halwa recipes
3. Take a pan, add sugar and water, bring to boil until the sugar dissolves.No string consistency is required. Add the badam puree and mix well to avoid lumps.
krishna sweets badam halwa recipe
4. Stir well until the sugar and badam puree incorporates well. Stir well in low flame for 5 to 10 minutes and bubbles will start to appear. The halwa will splutter too much so be careful while preparing. Now add food colour and condensed milk.
Almond ka Halwa
5. Pour the saffron milk, stir well and the badam paste starts to form a mass. Add ghee at regular intervals, the halwa starts to leave the sides of the pan and all the ghee will be absorbed. At one stage, the spluttering stops and the absorbed ghee oozes out. Switch off the flame when the halwa is in the slight running consistency as halwa thickens with time.
Almond Sheera Recipe
Garnish with almonds and saffrons. Delicious badam ka halwa recipe is ready.

 

Badam Ka Halwa Recipe

Badam Ka Halwa Recipe

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Filed Under: Diwali Recipes, Ganesh Chathurthi Recipes, Halwa Recipes, Holi Recipes, Indian Dessert Recipes, Indian Festival Recipes, Maha Shivratri Recipes, Sri Ram Navami Recipes, Ugadi Festival Recipes Tagged With: Almond Halwa Recipe, Almond ka Halwa, almond sheera recipe, badam halwa recipe with almond flour, Badam Halwa Seivathu Eppadi, badam ka halwa ki recipe, Badam Ki Halwa, badami halwa, Diwali Recipes, haldiram badam halwa recipe, Halwa Recipes, How to make Badam Halwa, Indian Almond Fudge, krishna sweets badam halwa recipe, South Indian Almond Halwa

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Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. Read more…

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