I rarely tasted or touched badam before marriage. Post marriage, MIL used to make a cashew badam burfi, which I too have made quite a few times and can confidentially make it. The recipe for the same I will share in recent future. But Badam Halwa is so new to me and heard only a couple of years back and when I told Vj, he said he love it a lot. But never thought of attempting at home. Mom some times makes burfi and end up in halwa… Have tasted that. But this time when we went to Chennai, someone bought badam halwa when they visited us. Vj enjoyed it. So thought, why not try it out at home. Last friday was our 9th wedding anniversary and I thought its the right time to treat him with badam halwa. Just quickly referred few sites to get an idea about the recipe and tried my own. Its not at all complicated. How can so much sugar and so much ghee recipe go wrong ? 😉
&It turned out perfect and the taste was awesome. Do try for special occasions and you too will agree with me!
After cooling, the halwa will be non sticky, and you can store in a container and refrigerate. Will be good for 4-5 days. You can also pack as single servings in butter papers we get in few sweet stalls. Also you can keep as such in a container and spoon required halwa. Heavenly sweet!