I’ve been wanting to make Badam halwa since Diwali last year, but for some reason it never happened. DH is having a potluck at office today, and he asked me what I wanted to make. When I was thinking some kind of variety rice, he suggested dessert. I jumped at the chance and immediately settled on Badam Halwa 😀
Badam Halwa is a dessert made of ground almond paste, sugar and ghee (clarified butter). The addition of saffron strands adds a lovely flavour and golden colour to the dish. It is really simple to make and a little goes a long way, since this dish is really rich 🙂
Recipe adapted from Padhuskitchen . Please head here for awesome step by step instructions with pictures 🙂
- Badam (almonds) – 1 cup
- Sugar – 3/4th cup
- Saffron strands – 6 to 7
- Kesar food colour (optional) – a pinch
- Ghee (clarified butter) – 1/2 cup, melted
- Milk – 1 cup
- Water – 1 cup
- Heat some water until it is simmering. Add the almonds and blanch them for 3-5 minutes.
- Drain the almonds and peel them. The skins should come away easily.
- Grind the almonds with one cup of milk (or more) until you achieve a smooth paste consistency.
- Set aside the almond paste.
- Soak the saffron strands in a few drops of milk and set aside.
- Dissolve the kesar food colour in a few drops of water and set aside.
- Now heat the ghee in a wide bottomed pan. Set the ghee aside in a different cup.
- (Note: Use the same pan coated with ghee for the halwa preparation as it will make the pan non-stick. Throughout the preparation, constantly keep the flame on medium-low and do not leave the stove to ensure no burning)
- Add the water into the pan and the sugar immediately after. Stir continuously until the sugar is dissolved.
- Now add the ground almond paste into the sugar syrup , stirring continuously to ensure that no lumps are formed.
- Add the saffron milk and the kesar colour. Keep stirring until well incorporated and the colour changes. Add more colour if required.
- Stir continuously scraping down the sides of the pan, until the halwa starts getting a little dry at the sides. Once you reach this stage, add 1/4 cup of the melted ghee and mix well.
- Stir around for 3-4 minutes on medium flame.
- Add the remaining ghee, mix well and switch off the stove.
- Serve warm, not hot.
Once you try the amazingly smooth, rich and buttery halwa.. you will start to make this regularly for all occasions!!! 🙂