Badam Halwa Recipe/Almond Halwa [600th Post]/Badam Halwa Recipe-How to make Badam Halwa

Today, I am so happy to share with you all my 600^th post –Badam Halwa. I am really thankful to each and every one of you for your continuous support and encouragement. So here’s a virtual treat from my kitchen to all my readers, followers and supporters. Badam Halwa is a very popular and delicious Indian dessert made with almonds, sugar, saffron and ghee. It can be made for any festive occasions, special pooja days etc. It is also served as dessert for weddings and parties. Do try out this special and tempting Badam Halwa and post your comments here. Meanwhile do check out other interesting Indian Sweets and Snacks prepared during special occasions in the link.

Here’s how to make Badam Halwa with step by step photos…

Ingredients

Almonds/Badam	1 cup
Sugar	¾ cup
Milk	1 cup
Saffron/Kunguma poo	One big pinch
Ghee	4-5 tbsp
Cardamom Powder/Elachi Powder	¼ tsp

Preparation Time: 30 -40 minutes                       Recipe Category: Dessert

Cooking Time: 40 minutes                                      Recipe Cuisine: Indian

Serves: 8-10
Author: Priya Anandakumar

Other Halwa Varieties that might be of your interest...

Apple Halwa

Almond Halwa/Badam Halwa

Ashoka Halwa/Thanjavur Halwa

Bottle Gourd Halwa/Lauki Ka Halwa

Beetroot Halwa

Bread Halwa

Corn flour Halwa/Karachi Halwa/Bombay Halwa

Mango Halwa/Maambazham Halwa

Mango Halwa/Maampazham Halwa with Jaggery [Video Recipe]

Kasi Halwa/White Pumpkin Halwa/Vellai Poosanikkai Halwa

Ragi Halwa/Kezhvaragu Halwa

Pineapple Sooji Halwa/Pineapple Kesari

Urad Dal Halwa/Urad Dal Kali
Wheat Flour Halwa/Instant Wheat Flour Halwa/Godhumai Halwa

Method

Boil the milk along with saffron strings for few minutes and switch off the stove. Keep it aside for later.

Wash and soak badam/almonds in hot water for about 3-4 hours.

Once the almonds have soaked remove their skins.  Press each almond between your thumb and forefinger and slide your thumb forward.

The almond will slip out of its skin. Similarly remove the skin from all the almonds.

Add the skinless almonds to the blender/mixer and start blending it.

Add the ½ cup of saffron milk to the mixer and blend the almonds to coarse paste. The consistency of the ground paste should not be very fine or very coarse. [It should be the same as sooji/rawa consistency.]

In a heavy bottomed kadai/pan, add the sugar, ground almond paste and mix thoroughly.

Now switch on the stove, first the sugar will start to milt and mixture looks watery. Stir continuously. At this stage add 2 tbsp of ghee and mix well.

Add the rest of the saffron milk , elachi powder to the almond mixture and stir constantly to avoid it from getting burnt.

At one stage, the liquid in the mixture will evaporate and it will start to form bubbles and splash. So you have to be careful. Add rest of the ghee slowly and stir well.

Cook until all the moisture dries up. 

The halwa will start to leave the sides of the kadai/pan and the ghee will start to separate from it.

Now switch off the stove. Remove the halwa from heat and transfer it to a bowl.

Super tempting and lovely Badam Halwa is ready to be enjoyed.

Thank you all for visiting my space, please come back again for more traditional and lovely sweets from my kitchen.

Do  check out other interesting Indian Sweets and Snacks here.

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Have a great day and enjoy.

Until then I am signing off…