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badam sheera recipe | quick badam ka halwa | authentic Gujarati almond sheera | Maharashtrian almond halwa |
Tarla Dalal
03 November, 2022
Table of Content
badam sheera recipe | quick badam ka halwa | authentic Gujarati almond sheera | Maharashtrian almond halwa |with 27 amazing images.
Badam Sheera: A Rich and Authentic Indian Dessert
Badam sheera, also known as badam ka halwa, is a classic Indian sweet that's beloved across the country. This authentic dessert is a testament to the rich flavors and textures of traditional Indian cuisine. Made primarily from almonds, milk, and sugar, it's a dish that's both simple in its ingredients and complex in its taste. The process of creating badam sheera involves careful preparation, starting with the almonds, which are the star of the show.
The Preparation: From Almond to Paste
The first step in making this delicious dessert is to prepare the almonds. Begin by boiling them in a deep pan for 3 to 4 minutes. This process helps to soften the almonds, making them easy to peel. After boiling, let them sit for 5 minutes, then drain the water and peel off the skins. It's crucial to dry the peeled almonds completely using a kitchen towel or muslin cloth. This step prevents the formation of a sticky paste and ensures a coarse, grainy texture when blended.
Building the Flavor Base
With the almonds ready, the next phase is to build the flavor base. The dried almonds are coarsely blended in two batches. This method ensures a perfect consistency, preventing the nuts from turning into a smooth, oily paste. Then, in a separate deep pan, ghee is heated. The coarsely crushed almonds are added to the hot ghee and cooked for 3 to 4 minutes, with continuous stirring. This step is essential as it toasts the almonds, enhancing their nutty flavor and aroma.
The Sheera Comes Together
Once the almonds are fragrant and lightly toasted, the remaining ingredients are added. First, a precise amount of milk is poured into the pan. This transforms the mixture into a creamy consistency. The mixture is cooked for 1 to 2 minutes, stirring constantly to ensure it blends smoothly. Following this, sugar is added. As the sugar melts, the mixture will become a bit watery, but continued cooking and stirring for another 3 to 4 minutes will help it thicken into the desired sheera consistency.
Adding the Final Touches and Serving
To complete the badam sheera, a pinch of cardamom powder is added. This final touch is a game-changer, as the aromatic spice perfectly complements the rich almond and ghee flavors. A final stir ensures the cardamom is evenly distributed. The badam ka sheera is now ready to be served. It is best enjoyed either hot or warm, allowing its flavors and comforting warmth to shine through.
An Authentic Sweet Treat
This badam ka halwa recipe serves six and is a classic example of authentic Gujarati almond sheera. It also closely resembles Maharashtrian almond halwa. The simplicity of the method and the richness of the ingredients make it a perfect dessert for special occasions or a cozy evening treat. It's a quick recipe that delivers a truly luxurious and memorable culinary experience, proving that some of the best sweets are made from the most basic, high-quality ingredients.
You can also try walnut sheera and Kaju kopra sheera.
Tips to make badam sheera: 1. Make sure to dry the almonds well, otherwise it will become paste while blending. 2. You can also add saffron to enhance the flavour of badam sheera. 3. If you want to serve it later re-heat the sheera on medium flame and serve hot.
Enjoy badam sheera recipe | badam ka halwa | authentic almond sheera | almond halwa | with step by step images.
Badam ka Sheera recipe - How to make Badam ka Sheera
Tags
Soaking Time
0
Preparation Time
5 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
20 Mins
Makes
6 servings
Ingredients
For Badam ka Sheera
2 cups almond (badam)
1 1/4 cups milk
3/4 cup sugar
3 tbsp ghee
1/4 tsp cardamom (elaichi) powder
Method
For badam ka sheera
- To make badam ka sheera, heat enough water in a deep non-stick pan, add the almonds and boil on a high flame for 3 to 4 minutes.
- Switch off the flame, keep it aside for 5 minutes.
- Drain, peel the almonds.
- Dry them compeltely in a kitchen towel or a muslin cloth.
- Blend in a small mixer jar till coarse in 2 batches. Keep aside.
- Heat the ghee in a deep non-stick pan.
- Add the coarsely crushed almond, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
- Add the milk, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Add the sugar, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
- Add the cardamom powder and mix well.
- Serve the badam ka sheera hot or warm.
Badam ka Sheera recipe with step by step photos
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like badam sheera recipe | badam ka halwa | authentic almond sheera | almond halwa | then do try then do try our different sheera recipes.
- walnut sheera recipe | akhrot ka halwa | walnut halwa | quick akhrot ka sheera |
- kaju kopra sheera recipe | Indian cashewnut and coconut halwa | nariyal aur kaju ka sheera |
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like badam sheera recipe | badam ka halwa | authentic almond sheera | almond halwa | then do try then do try our different sheera recipes.
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badam sheera recipe | badam ka halwa | authentic almond sheera | almond halwa | is made using easily available ingredients in India: 2 cups almonds (badam), 1¼ cups milk, ¾ cup sugar, 3 tbsp ghee and 1/4 tsp cardamom (elaichi) powder. See the below image of list of ingredients for badam sheera.
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badam sheera recipe | badam ka halwa | authentic almond sheera | almond halwa | is made using easily available ingredients in India: 2 cups almonds (badam), 1¼ cups milk, ¾ cup sugar, 3 tbsp ghee and 1/4 tsp cardamom (elaichi) powder. See the below image of list of ingredients for badam sheera.
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Heat enough water in a deep non-stick pan.
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Add 2 cups almonds (badam) .
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Boil on a high flame for 3 to 4 minutes.
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Switch off the flame, keep it aside for 5 minutes.
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Drain the almonds.
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Peel the skin of almonds.
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Place the peeled almonds on a muslin cloth.
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Dry them completely.
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Transfer the almonds in a mixer.
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Blend in a small mixer jar till coarse in 2 batches. Keep aside.
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Heat enough water in a deep non-stick pan.
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Heat 3 tbsp ghee in a deep non-stick pan.
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Add the coarsely crushed almond.
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Mix well.
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Cook on a medium flame for 3 to 4 minutes, while stirring continuously.
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Add 1 1/4 cup milk.
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Mix well.
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Cook on a medium flame for 1 to 2 minutes, while stirring continuously.
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Add ¾ cup sugar.
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Mix well.
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Cook on a medium flame for 3 to 4 minutes, while stirring continuously.
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Add ¼ tsp cardamom (elaichi) powder.
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Mix well.
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Serve badam sheera hot or warm.
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Heat 3 tbsp ghee in a deep non-stick pan.
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Make sure to dry the almonds well, otherwise it will become paste while blending.
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You can also add saffron to enhance the flavour of badam sheera.
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If you want to serve it later re-heat the sheera on medium flame and serve hot.
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Make sure to dry the almonds well, otherwise it will become paste while blending.
Nutrient values (Abbrv)per plate
| Energy | 411 cal |
| Protein | 8.7 g |
| Carbohydrates | 31.7 g |
| Fiber | 3.9 g |
| Fat | 28.8 g |
| Cholesterol | 6.7 mg |
| Sodium | 7.9 mg |
Click here to view Calories for Badam ka Sheera
The Nutrient info is complete
Rashi
April 8, 2018, 6:58 a.m.
Hello, Can I store this in air-tight container for 1 week? I want to make this for my kids they are small 7yrs and 6months. So will give them little daily is it possible to make and store? Also is this and badam halva different?
Tarla Dalal
April 8, 2018, 6:58 a.m.
Hi Rashi, Yes, you can make the badam sheera and store for 1 week. 6 months is too early. Try it at the age of 10 months that too in a very small quantity. There is no major difference between sheera and halva. Here is the recipe for halva - https://www.tarladalal.com/Badam-ka-Halwa-3915r
Murwaan
Nov. 16, 2016, 7:06 a.m.
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