Wish you all and your family a very Happy and Prosperous New Year. My 28th recipe, “Badam Halwa”, a New Year 2015 special. Badam Halwa, a special dessert made from almonds, is my single most favorite sweet. So no wonder I made this today to celebrate the New Year 🙂
I have enjoyed countless packets of this halwa from Surya Sweets when I was in Chennai and from Saravana Bhavan after moving to US. The blend of badam, sugar and ghee makes it the perfect dessert for special occasions. The silky smooth texture of the halwa just makes it melt in your mouth and slide down your throat, satisfying even the biggest sweet tooth around. Anyone can easily make this halwa, the process is not at all complicated compared to some of the other Indian sweet recipes.
A decadent Badam Halwa perfect to celebrate any special occasions like Diwali. Easy to make and needs just some almonds and sugar along with flavorings.
- Raw Badam | Almonds - 1 Cup
- Sugar - 1 Cup
- Ghee | Clarified Butter - 3/4 Cup
- Cardamom Powder - 2 pinches
- Saffron Strands - 1 large pinch
- Milk - 1 Cup
- Water - 1 Cup
- Soak the badam for a few hours. I left it overnight. Once they are soaked nicely, remove the skin of the badam.
- Add the milk to the badam and grind it nicely to a smooth paste. The paste should be very finely to get the correct texture for the halwa. Adjust the milk quantity as needed.
- Heat the water in a heavy bottomed pan, along with the Sugar, Cardamom Powder and Saffron strands. Bring it to a boil and wait until the sugar is dissolved.
- Once the sugar is dissolved, reduce the heat to medium and add the ground paste to the sugar syrup. Keep stirring continuously. The mixture will start thickening slowly.
- Once the halwa starts to thicken, start adding the ghee little by little and keep stirring continuously.
- At one point, the halwa will start leaving the sides of the pan and you would see bubbles in the bottom of the pan. This is the correct consistency. Turn off the flame.
- Enjoy hot or cold. It would taste awesome both ways.
- Halwa will thicken after cooling.
- Sugar, Water and Milk quantity mentioned is for reference only. Adjust as needed.
- Adding ghee is mandatory. Substituting with oil or butter will spoil the taste of halwa.
- No need of adding any food color. The saffron will give color to the Halwa.