Badam Halwa, or Almond Halwa, is a delicious Indian dessert known for its rich taste and smooth texture. Made with simple ingredients like almonds, milk, sugar, and ghee, this dish is a favorite during festivals, weddings, and special occasions. Its luxurious, melt-in-your-mouth flavor makes it a treat that’s hard to resist. This halwa is not just a dessert but also a symbol of celebration and warmth in Indian households.
One of the best things about Badam Halwa is its simplicity, despite its indulgent taste. With just a few ingredients and some patience, you can create this creamy, flavorful delight at home. The natural nuttiness of almonds, combined with the sweetness of sugar and the aromatic touch of saffron and cardamom, makes it a standout dish that is loved by people of all ages.
Badam Halwa is also a nutritious dessert. Almonds are packed with healthy fats, vitamins, and minerals, making this dish not only tasty but also wholesome. While it is undoubtedly rich and indulgent, enjoying it in moderation is a delightful way to add some goodness to your festive table. It’s especially popular during winter, as the ghee and almonds provide warmth and energy.
If possible use mamra almonds as they are perfect for making soft halwa. Besides almonds pure ghee, cardamom and saffron are key ingredients that make this dessert the best. Badam Halwa is very easy to prepare and a quick recipe but we need to soak the almonds overnight, then the skin has to be peeled and it needs to be blended.
This recipe is perfect for beginners as it involves simple steps and ingredients. Whether you’re looking to impress your guests or treat your family, Badam Halwa is a dessert that guarantees smiles. Follow this recipe to make an authentic version at home and enjoy the traditional flavors of this beloved Indian sweet.
Badam halwa recipe | Almond halwa
Equipment
- Pan
- spatula
- Blender
- Bowl
Ingredients
- 1 Cup Almonds
- 1/2 Cup Milk
- 1 Cup Sugar
- 4 – 5 tbsp Ghee
- 1 pinch Saffron
- 1 pinch Cardamom powder
- few Chopped almonds For garnishing
Instructions
- Soak 1 cup of almonds in water overnight. Peel the skins the next day.
- Grind the peeled almonds with ½ cup milk to form a smooth paste.
- Heat 4-5 tbsp of ghee in a pan, add the almond paste, and sauté for 2-3 minutes.
- Add 1 cup of sugar and stir until it dissolves completely.
- Add saffron-soaked milk, cardamom powder, and cook until the mixture thickens.
- Stir in another tablespoon of ghee and cook until the halwa leaves the pan’s sides.
- Garnish with chopped almonds and saffron, then serve.
Video
Notes
- Please use a heavy-bottom pan or a non-stick pan.
- You need to stir it continuously in low – medium flame.
- Use fresh, good-quality almonds for the best flavor.
- If you want it to be smooth, add more ghee while cooking.
- To make it more colorful, you can add a little yellow food color.
- Badam Halwa thickens upon cooling, so adjust the cooking time if you prefer a softer texture.
- Adjust the sugar to taste if you prefer a less sweet version.
Nutrition
Step-by-Step Instructions for Badam Halwa
1. Soak the Almonds:
Begin by soaking 1 cup of almonds (about ¼ kg) in water overnight. This softens the almonds, making it easy to remove the skins and grind them into a smooth paste.
2. Peel the Almonds:
Drain the soaked almonds and gently remove the skins. The skins should slide off easily after soaking overnight.
3. Grind the Almonds:
Place the peeled almonds in a mixer jar and grind them coarsely. Then add ½ cup of milk and blend again to form a smooth almond paste. Set the paste aside.
4. Start Cooking the Halwa:
In a heavy-bottomed pan, heat 4-5 tablespoons of ghee on medium heat. Add the almond paste and sauté for about 2-3 minutes. Stir continuously to prevent sticking.
5. Add Sugar and Dissolve Completely:
Add 1 cup of sugar to the pan, stirring continuously until it dissolves completely into the almond mixture. The mixture will become more liquid and shiny as the sugar melts.
6. Infuse with Saffron Milk:
While the sugar is dissolving, soak a pinch of saffron in ¼ cup of warm milk for about 30 minutes. Once the saffron milk is ready, add it to the almond mixture, stirring to blend the flavors.
7. Add Cardamom Powder and Continue Cooking:
Sprinkle in a pinch of cardamom powder for a warm, fragrant note. Keep stirring until the halwa thickens and turns smooth. As it cooks, add an additional tablespoon of ghee for richness and to prevent sticking.
8. Cook Until Halwa Leaves the Sides:
Continue stirring until the halwa thickens and starts to leave the sides of the pan. This is a sign that the halwa is fully cooked and ready to serve.
9. Garnish and Serve:
Transfer the Badam Halwa to a serving bowl. Garnish with chopped almonds and a few saffron strands for an elegant touch. Allow the halwa to cool slightly; it will thicken further as it cools. Serve warm or at room temperature and enjoy!
Tips for Perfect Badam Halwa
- For Extra Creaminess: Try adding a few cashews or a tablespoon of cream while grinding the almonds for an even richer texture.
- Consistency Control: If you prefer a thicker halwa, cook it a bit longer, as it will firm up once cooled. For a softer halwa, reduce the cooking time slightly.
- Ghee Quantity: Badam Halwa traditionally uses a generous amount of ghee, which gives it a glossy texture and enhances the flavor. Adjust the ghee amount based on personal preference.
- Flavor Variation: Experiment with rose water or kewra essence instead of cardamom for a unique flavor twist.
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