Badam ka Halwa
by Tarla Dalal
Added to 725 cookbooks
This recipe has been viewed 586892 times
badam ka halwa recipe | badam halwa | almond halwa | Indian almond halwa | with amazing 23 images.
badam ka halwa recipe, an Indian mithai with a soft, fudge-like texture. The almond halwa just slides down your throat and warms your soul! One of the all-time favourite Indian sweets, badam halwa is made for any and every occasion, and sometimes for no reason at all !
Grandmas unfailingly advice their grandchildren to have a spoonful of this wholesome badam ka halwa every morning, all through the winter as it keeps the body warm. This is one delicious morning ritual nobody would want to skip!
This all-time favourite winter badam halwa is, of course, a bit rich, so you cannot have more than a few spoons at a time. Worry not, you can stash Indian almond halwa safely into the freezer and have some everyday, especially in the winters.
To make badam ka halwa recipe we have soaked, de-skinned and blend almonds to a course mixture without using any water or milk. It is important to have the texture of the ground almonds to have a grainy texture similar to semolina. So keep checking the mixer while blitzing and stop when the almonds are coarse and not smooth.
Cook almonds in ghee until it imparts a nutty aroma and changes colour. Further, we have added whole wheat flour and cooked until almonds and atta are well roasted and followed by addition of water-milk mixture. Cook and keep stirring continously. We have added sugar, as the sugar melts the badam halwa will again turn runny so cook again until it turns a little dry. Add saffron and cardamom powder. The consistency of badam halwa is thick, not solid so make sure you do not over cook. Serve badam ka halwa hot garnished with almond slivers!
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 badam ka halwa, so don’t forget to add it.
Enjoy badam ka halwa recipe | badam halwa | almond halwa | Indian almond halwa | with detailed step by step recipe photos below.
- To make badam ka halwa, 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 the badam ka halwa warm garnished with the almond slivers or store in an air-tight container.
Badam ka Halwa recipe with step by step photos
What is Halwa? An Indian mithai with a soft, fudge-like texture, the halwa just slides down your throat and warms your soul! One of the all-time favourite Indian sweets, halwa is made for any and every occasion, and sometimes for no reason at all.
Halwa can be made with roasted flour, grated veggies or mashed fruits. The key ingredient is essentially cooked with sugar and ghee to get a soft, luscious, heartwarming sweet dish, resplendent with the aroma of ghee and Indian spices like cardamom.
You can smell a classic halwa even before you see it – that means it has been done right. Halwas are made all over India. While some like the Sooji ka Halwa, Moong Dal Halwa, Badam Halwa and Carrot Halwa are popular all over the country, each region has its specialty too, like the Wheat Halwa of Tamil Nadu, which is made with the milk extracted from soaked wheat! Halwas, unlike sheeras and kheers are usually slow-cooked to get a rich taste.
Even a small portion is enough to satisfy your sweet tooth. However, there are quick-fix versions that you can cook in a jiffy too. So, worry not. The Moong Dal Halwa and Chana Dal Halwa are typical examples of slow-cooked halwas. Although there might be quick workarounds for these, the slow versions taste better because the dal loses its raw smell and imbibes a rich taste only when you cook it in a heavy-bottomed vessel for a while.
On the other hand, those like the Gajar ka Halwa and Doodhi Halwa can be made quite quickly using a pressure cooker. You can make halwa out of rich ingredients like the Walnut Halwa or Badam Halwa, of course only to be enjoyed occasionally. You may also make healthy treats like the Low Fat Carrot Halwa and Shakarkand ka Halwa, which capitalize on the natural sweetness of the ingredients to reduce the amount of sugar required. The resulting halwas are relatively healthy, and can be enjoyed occasionally even by those with blood pressure or other health conditions.
Halwas like the Shakarkand ka Halwa and Singhada Sheera can be enjoyed even on fasting days. Jhat-Pat Halwa for a simple puja at home, Anjeer Halwa to celebrate a victory, and Peach Halwa to delight your kids in the evening… there is a halwa for each day of the month, and more! Check out our collection of 100+ halwa recipes.
To prepare badam ka halwa recipe | badam halwa | almond halwa | Indian almond halwa | transfer the almonds in a deep bowl. Make use of good quality almonds like mamra almonds to get beautiful flavored badam ka halwa.
Soak them in enough water for 8 hours. If you want to make the badam halwa immediately and don’t have much time then soak almonds in boiling hot water for 20-30 minutes. If it does not peel easily after half an hour, add more boiling hot water and leave it for 5-10 minutes.
After 8 hours, drain the almonds.
De-skin the almonds and discard the skin. To do this press each almond between a thumb and forefinger and slide your thumb forward. This will make the almond slip out of its skin easily.
Transfer the soaked and de-skinned almonds to a mixer jar.
Blend the almonds to a coarse mixture without using any water or milk. It is important to have the texture of the ground almonds to have a grainy texture similar to semolina. So keep checking the mixer while blitzing and stop when the almonds are coarse and not smooth
To begin making almond halwa recipe, heat the ghee in a deep non-stick kadhai. Ideally, we would suggest you to cook Indian mithai in thick bottomed pan on a low flame. Use oil or almond oil instead of ghee to make vegan badam ka halwa.
Once the ghee is hot and melted, add the almond mixture
Mix well and cook on a medium flame for 7 minutes, while stirring occasionally. The badam mixture will slightly change in color and get a roasted nutty aroma.
Meanwhile combine the milk and ½ cup of water in a deep pan. If you are vegan you can use almond milk in place of milk.
Boil for 3 to 4 minutes and keep aside.
Now add the whole wheat flour to the almond mixture
Mix well and cook on a medium flame for 2 minutes, while stirring continuously
Once the badam and atta is well roasted and has a good aroma, add the milk-water mixture. After adding the liquid, stir slowly as the bubbles might splash
Mix well and cook on a medium flame for 5 minutes, while stirring continuously. Keep stirring the badam halwa until the liquid is evaporated and the badam halwa comes away easily from the sides of the pan and a small amount of ghee begins to separate from it
Add the sugar. If you like more sweet then you can increase the quantity of sugar accordingly
Sugar will start to melt and badam halwa will become runny again
Mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously to prevent it from sticking to the bottom of the pan and scorching. At one stage, the liquid in the mixture begins to dry up, it will start splashing, so be very careful while stirring the Badam Halwa as droplets can burn you
Mix well and cook almond sheera on a medium flame for 1 minute, while stirring continuously. You will notice the color change into yellow soon after the saffron is added
Switch off the flame, add cardamom powder to the badam ka halwa recipe | badam halwa | almond halwa | Indian almond halwa |
Mix well and once the consistency of Badam Halwa is thick but not solid, our badam ka halwa is ready
Serve badam ka halwa | badam halwa | almond halwa | Indian almond halwa | warm garnished with almond slivers or store in an air-tight container,
Nutrient values (Abbrv) per cup
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