Badam halwa is a luxurious and delectable treat and a few spoonfuls is enough to keep one satisfied. Made with whole almonds ground to a coarse paste, cooked in a generous drizzle of ghee (clarified butter) & flavored with strands of saffron – this decadent sweet will definitely add a festive cheer during the cold & harsh winters. Try out my recipe (it has a twist 🙂 ) and share your results with us.
- Almonds – 1 cup
- Milk – ½ cup
- Natural (organic) brown sugar – ¾ cup
- Ghee – 4 tablespoons ghee
- Warm milk + few strands of saffron – ¼ cup
- To begin making the badam halwa, we need to soak the almonds in water to remove their skin. In a large bowl, soak the almonds in hot water for just 5 minutes. Meanwhile soak the saffron strands in ½ cup of warm milk for later use. Soaking the almonds in hot water is easier & also a quicker process. The skins will peel off easily with a light press. Drain the water and transfer the peeled almonds to a mixer.
- Now pour in ½ cup of milk and blend them together until coarse. The almond mixture should be a thick and coarse paste and not smooth or chunky.
- Heat the ghee in a wide kadai and once hot add in the almond paste. Mix well until well incorporated with the ghee and continue to stir continuously for a few seconds.
- Add in the brown sugar to the pan. You can also use white sugar if unavailable. Brown sugar adds color and richness to the badam halwa and is a healthier alternative. It is easily available in the supermarket and the “Nattu Marunthu Kadai.” . Mix the sugar well and let it cook on low flame. You will see that the sugar starts to melt, continue stirring for 5 minutes to avoid it getting burnt. The mixture will start to thicken in 5 minutes so never stop stirring.
- Incorporate the soaked saffron milk into the mixture and combine well. Let the halwa cook on low flame for 10-15 minutes until thick. The halwa tends to leave the sides of the pan and comes together in one large mass. Turn off the stove and serve hot on a banana leaf. Garnish with chopped almonds, saffron strands and a generous drizzle of ghee. Refrigerate in an airtight container. It holds good for 7-10 days.