Badam halwa is easy recipe to prepare yet a rich dessert, Indian sweet to enjoy for special occasions. Tastes rich with the goodness of almonds, ghee and sugar as main ingredients.
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. Never thought of attempting at home. Mom some times makes burfi and end up in halwa… Have tasted that.
This time when we went to Chennai, someone bought badam halwa when they visited us. Vj enjoyed it. So though, 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 (almond 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 super delicious, rich and colorful that it was a treat to eyes. Do try for special occasions and you too will agree with me!
Check out my bread halwa recipe
Badam halwa is quite popular and many people love it because of it’s richness. The texture quite differs from place to place. Recently I had it in Mavalli Tiffin Rooms (MTR) Singapore, it was like a thicker porridge, yet perfect taste. What I have seen so far is the usual soft textured, regular consistency a halwa is supposed to be. But realized it can also be that way.
One of the very tempting and common way of serving badam halwa in sweet stalls is to wrap them as individual servings in butter paper. If it is for gifting, this is a lovely way of presentation.
Badam halwa tastes perfect when had warm. But you can also serve at room temperature.
In sweet stalls, we get single servings individually folded in butter paper. So you can also try replicating that.
It stays good in room temperature for couple of days comfortably. But I never have tried keeping it outside more than that. It can stay good up to a week in fridge.
Badam halwa recipe
Equipments (Amazon Affiliate links)
- ½ cup Badam/ almonds Heaped
- ½ cup Sugar Heaped
- ¼ cup Ghee
- 3 tbsp Condensed milk Optional
- 1 Pinch Saffron or yellow food colour
- 1 Cardamom powdered
- Soak badam for 1 hr in enough water. Peel the skin and grind it with ¼ cup milk or water to a really smooth paste.
- Take a heavy bottom pan or non stick pan(preferably deep pan to avoid splattering). Add sugar and ½ cup water and bring to boil and wait until the sugar dissolves. Simmer the stove to medium.Add the ground paste and mix well to avoid lumps.
- Add condensed milk if adding, saffron soaked in luke-warm milk or food colour and cardamom. Keep stirring for 4 minutes.
- Add a tsp ghee in regular intervals and keep stirring until the halwa starts leaving the pan. After that very soon say 3 minutes, you will see whitish bubbles start appearing at the bottom where you stir. This is the right stage and pour in a greased plate to let it cool down.
- While grinding the almonds, after the few seconds of grinding, make sure you wipe off the sides and lids of the mixer to ensure even texture.
- Add more water while grinding if its needed. I had given only approximate measure.
- Adding condensed milk is purely optional. It enhances the taste, but it takes a while more than usual if you add. but only a little, tastes great!
- Adding ghee is very important for halwas. If you are concerned about the ghee, please do not make 🙂 Definitely there will be texture wise/ taste wise compensation if you reduce ghee.
- If your halwa is sticky, then you need to add more ghee and keep stirring for a while again.
- The consistency will be perfect if you do the whole process in medium flame.
- After cooling down completely, the texture gets thickened a bit. So be patient till it cools down. If you find it still sticky, then you can always stir again in the pan and add more ghee to get the right consistency!
1. Soak badam for 3-4 hours in enough water. Peel the skin and grind it with ¼ cup milk or water to a really smooth paste.
2. Take a heavy bottom pan or non stick pan(preferably deep pan to avoid splattering). Add sugar and ½ cup water and bring to boil and wait until the sugar dissolves. Simmer the stove to medium. Add the ground paste and mix well to avoid lumps.
3. Add condensed milk, saffron soaked in luke-warm milk or food color and cardamom. Keep stirring for 4 minutes.
4. Add a tsp ghee in regular intervals and keep stirring until the halwa starts leaving the pan. After that very soon say 3 minutes, you will see whitish bubbles start appearing at the bottom where you stir. This is the right stage and pour in a greased plate to let it cool down.
After cooling, badam 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!