Badam Halwa Recipe | Badam Ka Halwa

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

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.

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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

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

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 ka halwa recipe is ready.

Badam Ka Halwa Recipe