Badam 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 halwa 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 travelling, I will be away from blogging and might not find time to respond for atleast a week as I am eager to enjoy this festive mood.
Wish you all a very happy Diwali.
Badam Halwa Recipe
Badam Halwa | Badam Halwa Recipe
Preparation + Cook Time: 2 1/2 Hours | Serves: 2 to 3
- Badam / Almonds – 1 cup
- Sugar – 1 Cup
- Water – 1 Cup
- Milk – 1/2 Cup + 1/2 Cup
- Condensed Milk – 4 tblsp
- Saffron – Few strands
- Cardamom Powder – 2 Pinch (Optional)
- Food Colour – 1 Pinch
- Ghee – 1/2 Cup
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
2. Grind it with 1/2 cup of milk to a smooth paste or little grainy texture as per your preference.
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.
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.
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.
Garnish with almonds and saffrons. Delicious badam halwa is ready.
Badam 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.
Badam Halwa
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.
Leave a Reply