Badam halwa recipe, Almond halwa recipe, Badam ka halwa
Badam halwa recipe, almond halwa recipe, badam ka halwa. A drool-worthy and mouth watering halwa made with almonds, sugar and ghee. Badam halwa is a popular and delicious halwa that you can easily make at home.
Badam halwa recipe or almond halwa recipe is my all-time favorite halwa. When you eat it, it just melts into your mouth.
My friends usually make badam halwa for festivals like Diwali and Krishna Jayanthi. Somehow, I had the thought that the preparation of this almond halwa would be a cumbersome job. I thought peeling almonds for almond halwa would take some time.
Just two years back, when we went to dine in hotel Saravana Bhavan, I happened to taste almond halwa. Instantly, I fell in love with it. For one week, I still felt the almond halwa taste in my tongue. Then, I decided to try it out at home.
Last Krishna Jayanthi, I got the almond halwa recipe from my friend who makes badam halwa often. I gave it a try. My husband loved it. I also made the same for my friends, and they also loved it. Now, I can confidently say that I can make badam halwa very well.
Do try out this almond halwa recipe, and I am sure you will also like it!
Badam halwa recipe, almond halwa recipe, badam ka halwa recipe card:
How to make badam halwa recipe, badam ka halwa, almond halwa recipe:
1. Soak almonds in warm water for ten minutes and peel its skin off. Grind the peeled almonds to a coarse paste using little milk say less than 1/4 cup of milk. If you feel you need to add more milk, add more milk or even water. Milk tastes best. Soak saffron in lukewarm milk.
2. Wipe off the sides and grind it once again just to make sure the almonds are ground evenly. Heat a non-stick pan on a medium flame. Add sugar and 1/4 cup of water and boil well until sugar dissolves.
3. Add the ground almond paste and stir well to avoid lumps. Now, add saffron soaked in lukewarm milk, food color, cardamom powder, and essence.
4. Stir continuously and add a teaspoon of ghee in regular intervals till the mixture becomes solid and leaves the sides of the vessel.
5. There are three ways to check the right consistency of badam halwa:
a. Badam halwa would become solid and start leaving the sides of the pan.
b. Take very little halwa in your hand and make a tiny ball. If it does not stick to your fingers, the consistency is right.
c. When you see white bubbles at the bottom where you stir, the consistency is right.
Now, badam halwa is ready. You can serve badam halwa either warm or cold.
Badam halwa recipe – Notes.
- Add ghee only after almond mixture has at least cooked for five mins.
- When badam halwa starts to bubble and splash, be careful while stirring it.
- Stir continuously to prevent badam halwa from getting burnt. If badam halwa stick to the bottom of the pan, add more ghee.
- Non-stick pan will help badam halwa from sticking to the pan.
- You can also use boiled milk for grinding almonds.
- You can either add saffron or any color or add both. Saffron itself would give a good flavor and natural color.
- Please do not compromise on ghee. It gives an excellent flavor to this halwa.
- Badam halwa consistency becomes thicker once it cools down.
- If you have just missed the correct consistency, let the badam halwa cool down. Then, make balls like ladoo and garnish it with chopped almonds slices.
- You can also use raisins and cashew nuts for garnishing.
- Store halwa in a container and refrigerate. It will be good for five days.
Almond halwa recipe – Cut into shapes
- Grease a flat plate using ghee. When badam halwa reaches the correct consistency, pour it in the plate. Level the halwa using a flat spoon or wax paper/ziplock cover.
- When badam halwa reaches a lukewarm state, cut it into shapes – diamond or squares or your desired shapes.
- Garnish each piece of badam halwa with some chopped almonds or cashews or pistachios. You may have to press these nuts a little so that they get sticked to the halwa well.
Badam halwa recipe – Serve in butter paper
- Cut the wax paper or butter paper in squares (size-according to your wish). Most of the wax paper can be microwaved.
- Spoon little badam halwa into each wax paper and fold it on all sides like how you wrap boxes.