Badam Halwa

Badam Halwa/Almond Halwa (Pudding) is one of the most relished Indian sweets by one and all. Here is my recipe of Badam Halwa with step by step pictures, which is easy and fuss-free and can appear on the dining table in less than an hour. 

Badam halwa is that one Indian sweet or mithai that deserves to be labelled as 'Phenomenal'. It is prepared with lavish and rich ingredients and in taste, it is rich, sumptuous and magnificent.

It is one of my three children's favourite Indian sweet, (well, the husband can count as a child too right? just a grown-up one ;)) Somehow, all of us come up with allergic reactions if we consume almonds on its own, but perfectly fine if it is eaten as halwa, so mostly in my home, Badam Halwa is prepared quite frequently instead of Sooji (semolina) Ka Halwa.

Today I am thrilled to share this recipe with you guys which is so simple to follow, there aren't any high-level skills required as long as you have all the ingredients ready with you. So hey guys, get ready and start stirring but before that let's read a little information and what to do and don't ..

WHAT IS BADAM HALWA

Badam means almond and halwa means pudding. Badam halwa is a luscious dessert or mithai which is prepared with pureed almond, sugar and ghee ( clarified butter ). To bring yellow hue, a big pinch of saffron added to this dessert and garnished it with slivered pistachios, saffron, edible rose petals and silver foil (Chandi ka Varq).

WHEN TO PREPARE BADAM HALWA

Badam halwa considered as a winter delicacy as almonds provide warmth and energy and perfect to warm up the body, however in the modern era this easy dessert or sweet that can be prepared on any festive occasions such as Holi, Raksha Bandhan, Navratri or Diwali. Also, this almond pudding can jazz up any get together or parties.

INGREDIENTS FOR THE BADAM HALWA

For this divine but easy to make Badam halwa you will require just a few ingredients such as
Ground almond, Ghee, Sugar, Milk Powder and Milk, and flavoured with aromatic spices such as saffron and cardamom, for the garnishing which is optional you'll require slivered pistachios, silver foil and dried rose petals.

Wondering what to do if you can't find ground almond? Do not need to worry, still, you can prepare Badam halwa it's just that you won't be able to make under an hour. In this case, soak the whole almonds in hot water for at least 2-3 hours. Then peel the skin off and in the grinder place peeled almonds and little amount of water or milk, grind till you get a smooth almond puree.

HOW TO SERVE BADAM HALWA

Usually, Badam halwa is served along with the spicy Indian meal or thali. If there is a coursed meal serving then serve as a dessert end of the meal. In our family mostly we enjoy warm Badam halwa, oozing with ghee, best with Chana Bateta Nu Saak ( chickpea and potato curry) and Poori for breakfast.

FOR HOW LONG BADAM HALWA STAY FRESH | SHELF LIFE OF BADAM HALWA

The shelf life of this Badam halwa is about one week if kept in the refrigerator and at the room temperature, about 2-3 days as milk is used in this recipe. If the halwa is kept in the fridge, bring it to a room temperature before serving or warm it up in the microwave for a few seconds.

VEGAN BADAM HALWA

Replace all the dairy products to vegan, there will be a taste difference.

LET'S PREPARE BADAM HALWA

In a one bowl place, one and a half cup ground almond and little water, and make a smooth paste. In another bowl add one cup sugar, 3 cup milk, 1 cup milk powder and a big pinch of saffron. Heat one fourth cup ghee in a thick bottom pan or kadai, add almond paste.

On a low heat fry the almond paste for about 10-12 minutes without making it brown. Then add milk and sugar mixture. Keep stirring to avoid lumps in the mixture on a medium heat. Make sure the mixture doesn't stick to the bottom of the pan.

After 20-25 minutes mixture will start thickened, add cardamom powder and cook till you get halwa consistency. Turn off the heat. Serve in a serving bowl and garnish it with slivered pistachio and silver foil.

So, now that festive season is here, don't just pick up any adulterated and stale sweets from the market, rather with a little bit of planning, prepare this pure and delicious Badam halwa in your own kitchen for your loved ones, I bet you are going to get so many oooohs and ahhhhs in return!

In the spirit of the upcoming Diwali festivities, make this halwa to immerse yourself in Diwali cooking and get yourself in the festival mood!

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Indian Mithai, Badam Halwa, Almond halwa, Milk based mithai, celebrations sweets, badam halwa with ground almond, Diwali recipes

Indian Sweets, Desserts, Diwali Recipes , Indian Festival Recipes

Indian

Yield: 6-8 servingsAuthor: Jagruti DhanechaPin it

Badam Halwa

prep time: 5 minscook time: 40 minstotal time: 45 mins

Badam halwa, an exquisite, rich and sumptuous Indian dessert that is prepared with Almonds, milk, Ghee and Sugar and adorned with pistachio slivers. Perfect for Indian festivals such as Diwali, Holi, Raksha Bandhan or Eid. Check out the step by step recipe pictures for the full detailed recipe.

ingredients:

• 11/2 cup Ground Almonds* 
• 3 cup whole Milk 
• 1 cup Milk powder
• 4-5 tbsp Sugar or according to your taste
• 1/4 cup ghee
• Big pinch Saffron threads
• Pinch Cardamom powder
• Slivered pistachios 
• Dried rose petals
• Silver foil ( Varq) 

instructions:

Mix little water into the ground almond.  

Make a thick paste. 

Mix milk powder, sugar, and saffron in the milk.  

Heat ghee in a non-stick pan or heavy bottom pan and fry the paste 10-12 minutes.  

Add milk mixture into the almond paste and keep stirring about 25-30 minutes till halwa comes together as a single mass.

Add cardamom powder.

Mix well and serve warm in a serving bowl.

Garnish it with pistachio slivers, rose petals and silver foil.

Enjoy! 

NOTES:

* If it's not available in your area, soak almonds, peel and grind to a fine semolina consistency.

All rights reserved - Jagruti's Cooking odyssey

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Sending this to Mina's event Complete My Thali - Sweets ( MITHAI) started by me

Note:- This post was originally posted in November 2010 but I have updated the post since with newer photos and content.