Badam Halwa | How to make Badam Halwa

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ByShyamala Kumar
Created on 14th Nov 2015
  • Badam Halwa, How to make Badam Halwa
  • Badam Halwa | How to make Badam Halwa (24 likes)

  • 1 review
    Rate It!
  • By Shyamala Kumar
    Created on 14th Nov 2015

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.

The delicious and mouthwatering Badam Halwa is a famous dish of Indian and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Badam Halwa is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Badam Halwa. Shyamala Kumar shared this Badam Halwa recipe which is perfect to serve for 25 people. The step by step process with pictures will help you to know how to make the delicious Badam Halwa. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Badam Halwa recipe at your home and surprise your family and friends.

  • Prep Time0mins
  • Cook Time90mins
  • Serves25People
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
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