Badam Halwa – delicious, rich halwa made using almonds.
Winter is here and so are the food cravings. The season brings along a range of delicacies. Some of the winter treats are Sarso ka saag with Makai roti, Undhiya, Gajar ka Halwa, Masala Gud, Matar ka Nimona and so much more. Another delicious winter delicacy is Badam Halwa. Though known to be a winter delicacy, this can be easily made for festive occasions.
Badam halwa not only satiates sweet cravings, but also helps us keep warm during winter. The halwa can be stored in the refrigerator for a week. A small serving of badam halwa is enough to satisfy sweet cravings and to boost energy.
This easy halwa makes for a perfect dessert after a traditional Indian meal. In Tamilnadu, badam halwa is packed in parchment paper and served at weddings and special occasions.
To make this halwa, almonds are soaked, peeled and ground to coarse paste alongwith milk. The almond paste is then cooked on low flame with ghee, sugar and flavoured with saffron and cardamom. Lets have a look at the recipe:
Step wise recipe with pictures:
Soak saffron in warm milk and keep aside for 30 minutes.
Soak almonds in water for 3 to 4 hours.
After 4 hours, peel the almonds.
Transfer peeled almonds to a mixer jar.
Blend to a coarse paste.
Heat ghee in a pan.
Add almond paste.
Saute on low flame
Add saffron milk.
Keep stirring on low flame till it starts leaving sides of the pan.
Add sugar and cook on low flame.
Add ghee and cook for few more minutes.
The mixture will start thickening and leaving sides of the pan.
Add cardamom powder and mix.
Garnish with almond slivers and saffron.
1 cup almonds
¾ cup milk + 2 tbsp milk
½ cup sugar
a generous pinch of saffron
½ tsp cardamom powder
5 tbsp ghee
Almond slivers and saffron for garnishing
- In 2 tbsp warm milk, soak saffron and keep aside for 30 minutes.
- Soak almonds in water for 3 to 4 hours. Alternatively you can soak almonds in hot water for 20 to 25 minutes.
- After 4 hours, peel the almonds.
- Transfer peeled almonds to a mixer jar. Add ¾ cup milk and blend to a coarse paste. Keep aside.
- Heat 3 tbsp ghee in a pan.
- When the ghee starts melting, add almond paste.
- Keep stirring on a low flame.
- Add saffron milk and keep stirring.
- When the mixture starts leaving sides of the pan, add sugar and keep stirring. Cook on a low flame.
- Add 2 tbsp ghee and cook.
- The mixture will start thickening and leaving sides of the pan.
- Turn off the heat.
- Add cardamom powder and mix.
- Garnish with almond slivers and few strands of saffron.
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