Badam Halwa or Almond Halwa is an ever favorite dessert. This almond halwa is the perfect recipe to make for the festival season. This is one of my favorite halwa to make for Navaratri and Diwali.
I love making traditional Indian desserts. Almonds / badam are my favorite to work with as it is so versatile and the desserts made with it is so rich and delicious.
One of my favorite recipes to make with almond is Badam Kheer . I almost make it for all the festivals and also just casually as my boys love to drink chilled badam kheer in the evening.
I also make Badam Katli or Badam burfi quite often (If I am not making my boy’s favorite Kaju Katli ). It is so easy to make and they literally melt in your mouth. If you have not had a chance to make either of them, I would highly suggest that you try it soon.
The theme for this month is halwa / kheer and the first thing that came to my mind is the very tempting Badam halwa. This is very rich and also quite a healthy treat for kids since it is made entirely with almonds. My mother is visiting me and I knew this would be a good time to try out this delicious treat.
Preparation time - 20 minutes plus overnight for soaking the almonds Cooking time - 60 minutes Difficulty level - Medium
Ingredients Needed
- Almonds / Badam - 1 cup (Soak in hot water overnight)
- Sugar - 1 ½ cups
- Ghee - 3 tbsp
- Saffron - ½ tsp
- Milk - ¼ cup
Procedure to make Almond Halwa
Soak the almonds in hot water overnight and then peel them the next morning. To ensure easy peeling of the nuts, I usually soak the almonds in a hot case. This helps retaining the heat and hence the almonds peel very well.
Grind the peeled almond to a paste adding the milk. Make sure that the paste is very smooth to ensure smooth halwa.
In a heavy bottom deep pan, add the sugar and add enough water to cover the sugar. Now cook it on low to medium heat until the sugar dissolves. Now increase the heat and let it boil very well. We have to attain single thread consistency syrup and this could take about 15 minutes. To check for the consistency, remove a little bit of syrup in a ladle. Cool it a bit and then touch it with your forefinger. Now touch the syrup with your thumb and slowly pull it apart. You know the syrup is ready when the syrup stretches to form a thread.
At this stage add the ground almond to the syrup and mix well. Now let this cook over medium heat. The mixture will liquefy once you add the ground almond, but will start to thicken upon cooking. This will take anywhere from 20-30 minutes.
Keep stirring and cooking the halwa until it starts to bubble vigorously. Now add the ghee and the saffron threads and continue to cook.
Once the halwa starts to change color slightly (it will become lighter in color) and becomes frothy on the sides, turn off the flame. Let it cool down a bit and then transfer to a serving dish. The halwa will be very wet when hot but will cool down considerably once cooled. So do not let the halwa thicken too much otherwise it will become very hard and will lose its ‘melt in the mouth’ texture.
- Serve at room temperature.
Expert tips
- Soak the almonds for adequate time to make sure that we can grind it smoothly.
- I usually soak my almonds in hot water inside a hot case. This helps in speeding up the process.
- Remove the halwa from heat when it is still a little wet. If you stir it too long, it will become grainy.
Badam halwa stays well in room temperature for couple of days. It stays good in the refrigerator for up to 2 weeks.
I love freezing my excess halwa. This way I can store it for extended period. Thaw it in the refrigerator overnight or leave it in counter top for couple of hours to thaw. We can heat the almond halwa slightly in the microwave before serving.
This recipe for badam halwa is not vegan as I have used dairy milk and ghee in the recipe. If making it Vegan, make sure to use non dairy milk (I love using almond milk) and also substitute the ghee with vegan butter or coconut oil. The flavor will change slightly if using coconut oil.
Badam halwa is a dessert made during festivals and special occasions. It can be a part of the festive meal spread (thali) or served as is along with a savory snack.
Other Halwa Recipes
- Chakka Varatti | Jackfruit Halwa | Jackfruit Preserve
- Bombay Karachi Halwa | Corn Flour Halwa
- Aloo Ka Halwa | Potato Halwa - Uttar Pradesh Special
- Apple Halwa - Indian Desert Made With Apples
Recipe
Equipment
- ▢ bowl
- ▢ spatula
- ▢ Blender
Ingredients
- ▢ 1 cup Almonds / Badam Soak in hot water overnight
- ▢ 1½ cups Sugar
- ▢ 3 tablespoon Ghee
- ▢ ½ teaspoon Saffron
- ▢ ¼ cup Milk
Instructions
- Soak the almonds in hot water overnight and then peel them the next morning. To ensure easy peeling of the nuts, I usually soak the almonds in a hot case. This helps retaining the heat and hence the almonds peel very well.
- Grind the peeled almond to a paste adding the milk. Make sure that the paste is very smooth to ensure smooth halwa.
- In a heavy bottom deep pan, add the sugar and add enough water to cover the sugar. Now cook it on low to medium heat until the sugar dissolves. Now increase the heat and let it boil very well. We have to attain single thread consistency syrup and this could take about 15 minutes. To check for the consistency, remove a little bit of syrup in a ladle. Cool it a bit and then touch it with your forefinger. Now touch the syrup with your thumb and slowly pull it apart. You know the syrup is ready when the syrup stretches to form a thread.
- At this stage add the ground almond to the syrup and mix well. Now let this cook over medium heat. The mixture will liquefy once you add the ground almond, but will start to thicken upon cooking. This will take anywhere from 20-30 minutes.
- Keep stirring and cooking the halwa until it starts to bubble vigorously. Now add the ghee and the saffron threads and continue to cook.
- Once the halwa starts to change color slightly (it will become lighter in color) and becomes frothy on the sides, turn off the flame. Let it cool down a bit and then transfer to a serving dish. The halwa will be very wet when hot but will cool down considerably once cooled. So do not let the halwa thicken too much otherwise it will become very hard and will lose its ‘melt in the mouth’ texture.
- Serve at room temperature.
Notes
- Soak the almonds for adequate time to make sure that we can grind it smoothly.
- I usually soak my almonds in hot water inside a hot case. This helps in speeding up the process.
- Remove the halwa from heat when it is still a little wet. If you stir it too long, it will become grainy.
Nutrition
More Indian
- Kale Poricha Kuzhambu
- Yard Long Beans Curry | Karamani (Payathangai) Poriyal
- Coconut Almond Burfi
- Kathirikai Kara Curry | Brinjal Poriyal
Badam Halwa | Almond Halwa
Equipment
- bowl
- spatula
- Blender
Ingredients
- 1 cup Almonds / Badam Soak in hot water overnight
- 1½ cups Sugar
- 3 tablespoon Ghee
- ½ teaspoon Saffron
- ¼ cup Milk
Instructions
- Soak the almonds in hot water overnight and then peel them the next morning. To ensure easy peeling of the nuts, I usually soak the almonds in a hot case. This helps retaining the heat and hence the almonds peel very well.
- Grind the peeled almond to a paste adding the milk. Make sure that the paste is very smooth to ensure smooth halwa.
- In a heavy bottom deep pan, add the sugar and add enough water to cover the sugar. Now cook it on low to medium heat until the sugar dissolves. Now increase the heat and let it boil very well. We have to attain single thread consistency syrup and this could take about 15 minutes. To check for the consistency, remove a little bit of syrup in a ladle. Cool it a bit and then touch it with your forefinger. Now touch the syrup with your thumb and slowly pull it apart. You know the syrup is ready when the syrup stretches to form a thread.
- At this stage add the ground almond to the syrup and mix well. Now let this cook over medium heat. The mixture will liquefy once you add the ground almond, but will start to thicken upon cooking. This will take anywhere from 20-30 minutes.
- Keep stirring and cooking the halwa until it starts to bubble vigorously. Now add the ghee and the saffron threads and continue to cook.
- Once the halwa starts to change color slightly (it will become lighter in color) and becomes frothy on the sides, turn off the flame. Let it cool down a bit and then transfer to a serving dish. The halwa will be very wet when hot but will cool down considerably once cooled. So do not let the halwa thicken too much otherwise it will become very hard and will lose its ‘melt in the mouth’ texture.
- Serve at room temperature.
Notes
- Soak the almonds for adequate time to make sure that we can grind it smoothly.
- I usually soak my almonds in hot water inside a hot case. This helps in speeding up the process.
- Remove the halwa from heat when it is still a little wet. If you stir it too long, it will become grainy.
