Badam Sheera brings back memories of my grandmother’s kitchen, filled with the sweet aroma of roasted almonds and cardamom. This traditional Indian dessert makes simple ingredients into something truly special. I always grind my almonds fresh — the natural oils make such a difference in the final texture. The slow cooking process allows the flavors to develop fully, creating a dessert that is both satisfying and memorable.
About the Recipe
This recipe strikes a perfect balance between simplicity and indulgence. The key lies in patience – allowing the almond paste to cook slowly brings out its natural sweetness and creates that signature velvety texture. Fresh ingredients and attention to detail transform basic pantry staples into a dessert worthy of any celebration.
Why you will love this recipe
This Badam Sheera recipe is remarkably forgiving for beginners while delivering consistent results. The step-by-step instructions make it easy to achieve the right consistency. The ingredients are readily available, and the cooking process is straightforward. The final dish offers a wonderful blend of flavours – nutty almonds, warm cardamom, and subtle saffron, all brought together by the richness of ghee.
Badam Sheera
Cooking Tips
Use a heavy-bottomed pan to prevent the mixture from sticking or burning. Keep the heat medium-low throughout the cooking process. The almond paste should be ground very finely for the smoothest texture. Watch for the ghee separating from the sides – this is a key indicator that your sheera is ready.
Serving and Storing Suggestions
Serve Badam Sheera warm as a dessert or with morning tea. This recipe serves 6-8 people. It keeps well in an airtight container for up to 3 days at room temperature. Warm slightly before serving. Total preparation time is 30-35 minutes.
Similar Recipes
- 1. Rava Sheera
- 2. Sooji Halwa
- 3. Moong Dal Halwa
Nutrient Benefits
Almonds provide healthy fats, protein, and vitamin E. Saffron contains antioxidants and may help improve mood. Cardamom aids digestion and adds beneficial compounds. While this is a rich dessert, the nuts and spices offer nutritional value alongside the indulgence.
Badam Sheera
Ingredients
- 1 cup Almonds (Badam, blanched)
- 2/3 cup Milk
- 8 tbsp Sugar
- 6 tbsp Ghee
- 1/2 tsp Cardamom Powder
- Saffron (a few strands)
- Raisins (few)
- Sliced almonds for garnishing (optional)
Instructions
- Puree the almonds along with 2 tbsps of milk to a smooth paste.
- Melt ghee in a heavy-bottomed pan.
- Add almond paste and cook for 6-7 minutes on medium to low flame, stirring continuously.
- Cook till it reaches a light-golden colour and releases an aroma.
- Rub the saffron in 1 tsp of warm water and keep aside.
- Combine the milk and saffron water and bring to a boil.
- Add to the almond mixture and cook for 2-3 minutes.
- Add sugar, raisins and cardamom powder and keep stirring continuously till all the sugar dissolves and the ghee separates from the sides of the pan and all the excess water should have dried off too.
- Garnish with almond slivers and cut into diamond shapes.
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Frequently Asked Questions
Can I use store-bought almond flour instead of grinding almonds?
Fresh ground almonds work best as they release natural oils. Store-bought flour can make the sheera dry and less flavorful.
Why is my sheera turning lumpy?
Lumps form when the heat is too high or stirring is inconsistent. Keep the heat medium-low and stir continuously.
Can I reduce the amount of ghee?
While you can reduce ghee slightly, it is essential for texture and flavor. Too little will make the sheera dry and granular.
