Badam Halwa is one of those desserts that makes any occasion feel special. I remember the first time I made this at home – the whole kitchen smelled like heaven. This traditional Indian sweet is surprisingly simple to make, but it feels so fancy when you serve it. The almonds give it such a rich, nutty flavor, while the ghee makes everything incredibly smooth and buttery. You don’t need to be an expert cook to nail this recipe. Just follow along, and you’ll have a dessert that looks and tastes like it came from your favorite Indian sweet shop.
About the Recipe
This Badam Halwa recipe brings the authentic taste of Indian sweet shops right to your kitchen. What makes this recipe special is how it transforms simple almonds into something magical. The soaking and grinding process creates the smoothest texture, while the slow cooking method brings out all those wonderful nutty flavors. The kesari powder gives it that gorgeous golden color that makes it look so appealing. It’s a recipe that’s been passed down through generations, and now you can master it too.
Why You’ll Love This Recipe
You’ll fall in love with how this halwa melts in your mouth. The texture is incredibly smooth and creamy, almost like butter. The flavor is rich but not too sweet, with hints of cardamom and that lovely nuttiness from the almonds. What I really love is how impressive it looks when you serve it – those saffron strands on top make it look so elegant. Plus, it keeps well for days, so you can make it ahead for parties. The best part? Your house will smell surely amazing while you’re cooking it. Trust me, everyone will be asking for the recipe.
Badam Halwa
Cooking Tips
Make sure to soak those almonds properly – it makes peeling so much easier. When grinding, add milk slowly to get a really smooth paste. The key to perfect halwa is patience during the stirring process. Keep the flame low and stir regularly to prevent sticking. Test your sugar syrup by dropping a bit between your fingers – it should form one string when pulled apart. Add ghee gradually, not all at once, for the best texture.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 2 hours total (including soaking time). Serve warm or at room temperature in small bowls – a little goes a long way. It tastes great with a scoop of vanilla ice cream too. Store covered in the refrigerator for up to a week. You can gently reheat it in the microwave or eat it cold. It actually tastes even better the next day when all the flavors have settled together.
Similar Recipes
- Carrot Halwa (Gajar Ka Halwa)
- Sooji Halwa
- Moong Dal Halwa
- Bottle Gourd Halwa
- Semolina Halwa
Nutrient Benefits
Almonds are packed with healthy fats, protein, and vitamin E, which are great for your heart and skin. They also provide good amounts of magnesium and fiber. While this dessert is surely a treat, the almonds do offer some nutritional value. The milk adds calcium and protein too. Saffron has antioxidant properties and has been used in traditional medicine for centuries. Just remember, this is a rich dessert, so enjoy it in moderation as part of a balanced diet.
Badam Halwa
Ingredients
- 1 cup Almonds (Badam)
- 3 cup Sugar
- 1 1/2 cup Ghee
- 1 tbsp Cashew nuts
- a large pinch Kesari Powder
- 1/4 cup Milk
- 1/4 cup Water
- 1/4 tsp Cardamom Powder
- little Saffron Strands for garnish
Instructions
- Soak the almonds for an hour and peel.
- Grind to a smooth paste with milk.
- Add a little water and mix well, ensuring no lumps remain.
- Heat little ghee in pan.
- Fry the cashew nuts for a minute and remove.
- Add water to sugar and bring to a boil till it reaches a one string consistency.
- Reduce flame and add the almond paste.
- Keep stirring regularly.
- Add the remaining ghee slowly and stir.
- Add kesari powder and mix well.
- When the mixture starts to leave the sides of the pan and the texture is smooth, remove from flame.
- Add cardamom powder and mix.
- Garnish with cashew nuts and saffron strands.
Recipe Video
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Frequently Asked Questions
Can I make this halwa without kesari powder?
Yes, you can skip the kesari powder, but your halwa will be pale instead of golden. The taste won’t change much, just the color. Some people use a tiny pinch of turmeric as a substitute, but kesari powder gives the best color and is traditional.
How do I know when the halwa is ready?
The halwa is done when it starts pulling away from the sides of the pan and the mixture looks smooth and glossy. It should hold its shape when you stir it. If you tilt the pan slightly, the halwa shouldn’t spread too quickly.
Can I use store-bought almond powder instead of grinding almonds?
Fresh ground almonds work best, but you can use store-bought almond flour in a pinch. Mix it with the milk to make a smooth paste. The texture might be slightly different, but it’ll still taste delicious.
Why is my halwa not getting the right consistency?
This usually happens if the flame is too high or you’re not stirring enough. Keep the heat low and be patient. If it’s too dry, add a little warm milk. If it’s too wet, keep cooking while stirring until it thickens.
How can I make this halwa less sweet?
You can reduce the sugar to 2 cups instead of 3, but remember that sugar also helps with the texture and preservation. Taste the syrup before adding the almond paste and adjust according to your preference.
2 comments
Can I substitute sultana juice instead of sugar and olive oil instead of ghee?
If I can then:
I would need the measurements for these ingredients please from you please
Hi,
have never tried it with sultana juice and olive oil. Really do not know how it would turn out.