Badam ka Halwa
by Tarla Dalal
Added to 700 cookbooks
This recipe has been viewed 340606 times
A delicacy rooted in Indian tradition, Badam Halwa is indispensable for celebrations of any kind. It is good to have on normal days too! Infact, grandmas unfailingly advice their grandchildren to have a spoonful of this wholesome halwa every morning, all through the winter. This is one delicious morning ritual nobody would want to skip! This all-time favourite winter recipe is, of course, a bit rich, so you cannot have more than a few spoons at a time. Worry not, you can stash this safely into the freezer and have some everyday, especially in the winters. In this particular recipe, we have added a bit of whole wheat flour to get a crunchy effect and also prevent the formation of ghee on top of the halwa, so don’t forget to add it.
- Combine the almonds and enough water in a deep bowl and soak for 8 hours. Drain and de-skin the almonds. Keep aside.
- Blend the almonds in a mixer to a coarse mixture without using any water or milk. Keep aside.
- Heat the ghee in a deep non-stick kadhai, add the almond mixture, mix well and cook on a medium flame for 7 minutes, while stirring occasionally.
- Meanwhile combine the milk and ½ cup of water in a deep pan and boil for 3 to 4 minutes. Keep aside.
- Add the whole wheat flour to the almond mixture, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Add the milk-water mixture, mix well and cook on a medium flame for 5 minutes, while stirring continuously.
- Add the sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Add the saffron, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Switch off the flame, add the cardamom powder and mix well.
- Serve warm garnished with the almond slivers or store in an air-tight container.
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