Badam Halwa | How to make Badam Halwa

By Shyamala Kumar  |  14th Nov 2015  |  
4.0 from 1 review Rate It!
  • Badam Halwa, How to make Badam Halwa
  • Prep Time

    0

    mins
  • Cook Time

    90

    mins
  • Serves

    25

    People

95

1





About Badam Halwa

‘Badam Halwa’ a rich, traditional Indian sweet that melts in the mouth and is heavenly in taste.One of the most popular sweets prepared during festivals like diwali.

Badam Halwa, a deliciously finger licking recipe to treat your family and friends. This recipe of Badam Halwa by Shyamala Kumar will definitely help you in its preparation. The Badam Halwa can be prepared within few minutes. The time taken for cooking Badam Halwa is 90 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 25 people. The recipe details out how to make Badam Halwa step by step. The detailed explanation makes Badam Halwa so simple and easy that even beginners can try it out. The recipe for Badam Halwa can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Badam Halwa from BetterButter.

Badam Halwa

Ingredients to make Badam Halwa

  • 200 gms - badam
  • 2 cups - sugar
  • 2 cups +1\4 cup - ghee
  • 1 cup + 1\2 cup - full cream milk
  • a big pinch - saffron

How to make Badam Halwa

  1. Soak badam in hot water for 30 mins, drain the water and peel the skin.Grind it into a thick paste using 1 cup of milk.
  2. Soak saffron in 1\2 cup of lukewarm milk, mix it slightly and keep it covered.
  3. In a thick bottom kadai mix badam paste and sugar, stir over low flame till its starts to bubble.
  4. When the bubbles decrease, add the saffron milk. When the halwa starts sticking to the kadai, start adding melted ghee, 1\4 cup at a time.
  5. The ghee gets absorbed into the halwa at once. Keep on adding 1\4 cup of ghee and stir till we are done with the whole amount of ghee (2 1\4 cups).
  6. At this point, the halwa thickens and starts oozing with ghee. Switch off the flame, give a good stir for a minute and let it cool.
  7. Transfer it into a clean container and serve as desired.

My Tip:

Good quality badam, sugar and desi ghee enhances the taste and texture of this halwa. I have used pure cow’s ghee of a reputed brand. We can also use homemade ghee if possible. The colour of the halwa is pale yellow. Yes, it is not bright yellow or orange in colour. I have used a big pinch of saffron for colour and to enhance the aroma of the halwa. If the saffron is pure, when mixed with milk, gives a pale yellow colour and the saffron strands retain their colour. If the saffron is impure, then the milk becomes orange or bright yellow in colour and the saffron strands becomes pale. So, if you are using good amount of saffron and still the halwa looks pale, do not worry but be happy that your saffron is pure! For the above said quantity of badam,ghee,sugar,we will get more than 1 1\4 kg(appr) of badam halwa.If we pack individual servings of about 50 gms,we can have 25 servings\packs.

Reviews for Badam Halwa (1)

Shyam Kumar2 years ago

Very nice
Reply