Badam Ka Halwa
Badam Ka Halwa is a rich, traditional Indian dessert made from soaked and ground almonds, ghee, milk, and sugar. Flavored with cardamom and saffron, this royal sweet is known for its smooth, melt-in-the-mouth texture and aromatic richness. Often prepared during festivals and special occasions, it’s a luxurious treat that showcases the richness of Indian sweets.
Ingredients
- Almonds – 400 gms/2cups
- Milk – 2cups
- Ghee – 1cup
- Sugar – 2cups
- Water/Milk – 1 cup
- Cardamom powder – ½ tsp
- Cardamom powder – ½ tsp
- Kewra water – 2tbsp
- Saffron (dissolved) – 2tbsp
- Roasted Almonds (crushed) – handful
Instructions
- Soak the almonds in water for 2 hours at least for this recipe, soaking them overnight is best. Add water to a saucepan and bring it to boil. Add almonds to the boiling water and wait for water to get to a good boil again. Turn off the heat and strain them. Let it cool and now peel the almonds. You can individually press the almonds between your fingers, and they will easily pop out of the skin effortlessly.
- You can also place them in the centre of a clean kitchen cloth and loosely tie the cloth on top. Now place the kitchen cloth on the table and firmly hold one end of the knot down and with the other hand roll the side containing almonds in to and for motion. This process will enable the almonds to brush with each other thereby removing the almond skin. Open the cloth and separate the almond skin form the kernel.
- Mix together peeled almonds and milk and grind it to a paste in a mixer grinder. Heat a pan and add ¾ cup ghee and once it gets warm add the almond paste. Cook the almond paste on medium heat till it thickens up which should take approximately 8-10 mins. At this stage add the remaining ¼ cup ghee. Use a thin flat metal spoon that can easily scrape the sides & bottom of the pan or kadai. After cooking for another 5-8mins approx., once it is quite thick add in the sugar and cook it together on medium heat.
- Adding sugar will make the halwa thin as sugar will release its moisture. Once the sugar melts increase the heat to high for the next 5mins and cook till the almonds, then lower the heat to medium and cook till it thickens up and starts leaves the bottom of the pan when scrapped. This may take about 15mins.
- At this stage halwa is ready but it will be quite thick at this stage so we can add either water or milk just enough to get a thick and pouring consistency.Sprinkle cardamom powder, rose water, kewra water and the dissolved saffron and give a quick boil. Turn off the heat and sprinkle some roasted almonds and mix them in. Serve it hot.
Notes
Tips & Tricks on How to buy & store Almonds
- Things to check while buying almonds
- Check whether there are small, tiny holes in it and if it is present, it means that the Badam has been eaten by insects avoid buying these almonds.
- The price of almonds, like any other dry fruit is based on its size. Whenever buying almonds always check its size while buying it as you might be paying for the bigger almonds sand getting smaller ones.
- Whenever you buy almonds, always taste them as sometimes, like all dry fruits it gets rancid which means it will be bitter. To control this rancidity the Badam can be stored in a fridge or even a deep freezer.
- While buying almonds check the packet from below for powdery substance if it is present that means that the almond has insects eating it from inside and dumping the powder in the packet.
- Always ask the shopkeeper about the variety of the almonds so you know the prices of different varieties.
- There is an Indian variety of almond known as Mamra which has a small grain but has a great taste and a strong almond flavour, although it is very expensive.
Tried this recipe?Let us know how it was!