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.
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.