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badam halwa

Badam Halwa

Revathi Palani
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine Indian
Servings 6

Ingredients
  

  • 1 Cup Raw Badam | Almonds
  • 1 Cup Sugar
  • ¾ Cup Ghee | Clarified Butter
  • 2 pinches Cardamom Powder
  • 1 large pinch Saffron Strands
  • 1 Cup Milk
  • 1 Cup Water

Instructions
 

  • Soak the badam for a few hours. I left it overnight. Once they are soaked nicely, remove the skin of the badam.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/bhbadam.jpg" alt="halwa" width="48%">
  • 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.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/bhmilk.jpg" alt="halwa" width="48%">&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/bhpaste.jpg" alt="halwa" width="48%">
  • 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.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/bhsugar.jpg" alt="halwa" width="48%">&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/bhsyrup.jpg" alt="halwa" width="48%">
  • 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.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/bhadd.jpg" alt="halwa" width="48%">&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/bhconsistency.jpg" alt="halwa" width="48%">
  • Once the halwa starts to thicken, start adding the ghee little by little and keep stirring continuously.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/bhghee.jpg" alt="halwa" width="48%">&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/bhgheemelt.jpg" alt="halwa" width="48%">
  • 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.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/bhdone.jpg" alt="halwa" width="48%">&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/bhdone1.jpg" alt="halwa" width="48%">
  • Enjoy hot or cold. It would taste awesome both ways.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/badam-halwa-2.jpg" alt="badam halwa" width="100%"><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/badam-halwa-1.jpg" alt="badam halwa" width="100%"><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/badam-halwa-3.jpg" alt="badam halwa" width="100%">

Notes | FAQ

- Dont worry too much about the consistency while making the halwa. It would taste good anyways.
- 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.