Name: Badam Halwa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup Badam/Almond (150 grams); 1 cup Sugar (200 grams); 1 cup Milk (250 ml); 2 tsp Ghee; 1 pinch Saffron; 1/4 cup Milk (to soak saffron)

Badam Halwa | Almond Halwa

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Badam Halwa is a yummy dessert prepared with almonds/badam, sugar, and saffron. It is a rich and tasty dessert takes less than 30 minutes to prepare it. There are so many varieties we can prepare with badam like badam milk, almond cake, almond burfi, almond katli, etc., We can prepare badam halwa for all special occasions and celebrations, especially for Diwali. It is an easy and less time-consuming dish, even the beginners can prepare it easily.

There are so many different halwas are prepared in India like carrot halwa, badam halwa, moong dal halwa, milk halwa, sooji halwa, cashew halwa, etc., in different regions of India. Badam halwa is the most simple dish, you can prepare quickly for guests, you can serve it as prasad on special days/pooja days. You can serve badam halwa easily, (as it has a chewy texture) by wrapping it in parchment paper, cut parchment paper into small pieces, place 3-4 tsp of halwa in it, wrap it neatly. So you can serve it without messy, in the same they serve halwa in marriages.

While preparing badam halwa, you can use almonds or blanched almond powder but freshly ground almonds will give nice aroma and texture. While preparing almond paste, make it slightly coarse paste for smooth texture, the fine paste is not suitable for halwa. You can adjust sugar according to your taste. You can replace saffron milk with saffron food color. Do not refrigerate badam halwa, it has a self-life of 1 week.

Other varieties – Pasiparuppu urundai, badam kheer, rava Kesari, badusha, mango Kesari, carrot halwa, wheat halwa, motichoor ladoo, Asoka halwa, sweet pongal, milk peda, sweet bonda, millet payasam,sakkarai pongal, nei appam, pidi kozhukattai, badam halwa, moongdal laddu, halwa, boondi laddu.

5 from 2 votes

Badam Halwa

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Dessert with almonds

Course: Dessert

Cuisine: Indian

Keyword: badam halwa, halwa

Author: Sivagami Meganathan

Ingredients

1 cup Badam/Almond (150 grams)
1 cup Sugar (200 grams)
1 cup Milk (250 ml)
2 tsp Ghee
1 pinch Saffron
1/4 cup Milk (to soak saffron)

Instructions

Heat 2 cups water in a pan.
Place 1 cup of almonds and cook for 2 minutes and turn off the flame.
Drain water completely.
Rinse the almonds with cold water immediately.
Squeeze gently to peel off the skin.
Add blanched almonds in a mixer jar.
Make it a coarse powder.
Add in 1 cup of milk and grind it as a slightly coarse paste.
In a non-stick pan heat 1 tsp of ghee.
Add almond paste and mix gently.
Cook on medium flame.
Add 1 cup of sugar and combine well.
Cook until sugar dissolves.
Add 1/4 cup of saffron milk (1 pinch of saffron soaked in 1/4 cup of milk).
Cook for 10 more minutes.
Add 1 tsp of ghee and mix well.
Cook for 5 more minutes on medium flame.
Once halwa separates the pan, turn off the flame and halwa is ready now.

Recipe Notes

You can use almonds or blanched almond powder but freshly ground almonds will give nice aroma and texture.
While preparing almond paste, make it slightly coarse paste, the fine paste is not suitable for halwa.
You can adjust sugar according to your taste.
You can replace saffron milk with saffron food color.
Do not refrigerate badam halwa, it has a self-life of 1 week.

Method

Step by Step Pictures

Heat 2 cups water in a pan.
Place 1 cup of almonds and cook for 2 minutes and turn off the flame.
Drain water completely.
Rinse the almonds with cold water immediately.
Squeeze gently to peel off the skin.
Add blanched almonds in a mixer jar.
Make it a coarse powder.
Add in 1 cup of milk and grind it as a slightly coarse paste.
In a non-stick pan heat 1 tsp of ghee.
Add almond paste and mix gently.
Cook on medium flame.
Add 1 cup of sugar and combine well.
Cook until sugar dissolves.
Add 1/4 cup of saffron milk (1 pinch of saffron soaked in 1/4 cup of milk).
Cook for 10 more minutes.
Add 1 tsp of ghee and mix well.
Cook for 5 more minutes on medium flame.
Once halwa separates the pan, turn off the flame and halwa is ready now.

Recipe Notes

You can use almonds or blanched almond powder but freshly ground almonds will give nice aroma and texture.
While preparing almond paste, make it slightly coarse paste for smooth texture, the fine paste is not suitable for halwa.
You can adjust sugar according to your taste.
You can replace saffron milk with saffron food color.
Do not refrigerate badam halwa, it has a self-life of 1 week.