Go Back
5 from 2 votes
Print
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

  1. Heat 2 cups water in a pan.

  2. Place 1 cup of almonds and cook for 2 minutes and turn off the flame.

  3. Drain water completely.

  4. Rinse the almonds with cold water immediately.

  5. Squeeze gently to peel off the skin.

  6. Add blanched almonds in a mixer jar.

  7. Make it a coarse powder.

  8. Add in 1 cup of milk and grind it as a slightly coarse paste.

  9. In a non-stick pan heat 1 tsp of ghee.

  10. Add almond paste and mix gently.

  11. Cook on medium flame.

  12. Add 1 cup of sugar and combine well.

  13. Cook until sugar dissolves.

  14. Add 1/4 cup of saffron milk (1 pinch of saffron soaked in 1/4 cup of milk).

  15. Cook for 10 more minutes.

  16. Add 1 tsp of ghee and mix well.

  17. Cook for 5 more minutes on medium flame.

  18. 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.