badam halwa

Badam halwa

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 


  1. 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. 
  2. 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. 
  3. 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. 
  4. 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.
  5. 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.

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