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Badam Halwa | Almond Halwa
Ramya
Simple, delicious and perfect Badam Halwa recipe!
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Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course
Festival Recipes, Sweets
Cuisine
South Indian
Servings
1
250gm box
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
▢
½
cup
Almonds
▢
½
cup
Sugar
▢
1
cup
Water
▢
¼
cup
Milk
▢
4
tablespoon
Ghee
▢
Big Pinch of Saffron/Kesar
▢
Big Pinch of Cardamom Powder
▢
Small Pinch of Yellow Food Color
COOK MODE
Prevent your screen from going dark
Instructions
Soak the almonds in hot water for 15-20 mins and remove the skin.
Grind them into a thick coarse paste without adding a lot of water. The paste should be thick.
Meanwhile, soak saffron in warm milk and set aside.
In a pan, add sugar to the water and stir it until completely dissolved.
Next add the ground almond paste and stir it quickly.
Make sure there are no lumps. Add cardamom powder at this stage.
Next add the saffron soaked milk and mix it well.
Now add a tablespoon of ghee and keep stirring the mixture.
Everytime it bubbles, add a tablespoon of ghee and continue stirring it non-stop.
After 15-20 mins, the halwa starts coming together. Add more ghee if needed.
When all the ghee is absorbed and the halwa leaves the sides of the pan, remove it from heat.
Once cooled down, store it in an airtight container. Halwa will set and become thicker as it cools down. Store it in fridge for longer shelf life.
Keyword
Desserts, Festival Recipes, Sweets
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