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Badam Halwa

12 Nov

Badam Halwa.

Almonds are blanched and the skin is removed. The almonds are then ground into smooth paste with enough milk. The almond paste is then slowly reduced along with sugar into thick gooey halwa. Finally badam halwa is garnished with sliced almonds.
Makes: around 1 1/2 Cups of Badam Halwa.


Almonds 1 Cup
Sugar 1 1/2 Cups
Milk 1/2 – 3/4 Cup
Cardamom Powder a big Pinch
Ghee 1 Tbsp

Method of preparation:

Take a handful of almonds aside.
Slice some almonds for garnish.

Soak almonds in warm water for couple of hours.
Peel the skin off of the almonds and grind the peeled almonds along with reserved almonds into smooth paste with enough milk.

Heat a heavy pan on medium heat, add almond paste.
Stir briefly and add the sugar and cardamom powder.
Cook on low – medium flame for the almond paste to come together.
Keep stirring the almond paste to avoid scorching.
When the halwa comes together and stops sticking to the sides of the pan, remove from heat.
Stir in ghee and remove the almond halwa from heat.
Once halwa is cool enough to handle, form it into desired shape and garnish with sliced almonds.
Notes: Make sure to stir the almond paste well.

Suggestions: Make sure halwa doesn’t stick to the sides of the pan before removing from heat.
Variations: Check other recipes with almonds here.
Other Names: Badam Halwa.