Kesari Badam Halwa | Traditional Indian Almond Fudge | How to make Kesari Badam Halwa | Traditional Indian Almond Fudge

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ByShaheen Ali
Created on 19th Jan 2016
  • Kesari Badam Halwa | Traditional Indian Almond Fudge, How to make Kesari Badam Halwa | Traditional Indian Almond Fudge
Kesari Badam Halwa | Traditional Indian Almond Fudgeby Shaheen Ali
  • Kesari Badam Halwa | Traditional Indian Almond Fudge | How to make Kesari Badam Halwa | Traditional Indian Almond Fudge (52 likes)

  • 0 reviews
    Rate It!
  • By Shaheen Ali
    Created on 19th Jan 2016

About Kesari Badam Halwa | Traditional Indian Almond Fudge

Badam halwa or Almond fudge is one such royal delicacy that can capture anyone's heart in no time. It is made using handful of ingredients but the best part of this dessert is that it is made and consumed in it's purest form. Rich in texture as it has Almonds, milk, ghee and sugar. The dash of saffron gives another royal touch to the dessert. So without any further delay let us just directly jump on to see the recipe. The recipe I followed is adapted from my mom's kitchen . A tried and tested recipe from ages that is simply flawless!

Kesari Badam Halwa | Traditional Indian Almond Fudge, a succulent delicacy which is famous all over the world. Kesari Badam Halwa | Traditional Indian Almond Fudge is one dish which makes its accompaniments tastier. With the overflow of flavours, Kesari Badam Halwa | Traditional Indian Almond Fudge has always been everyone's favourite. This recipe by Shaheen Ali is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Kesari Badam Halwa | Traditional Indian Almond Fudge, just the perfect situation when you realise that you need to know how to make the perfect Kesari Badam Halwa | Traditional Indian Almond Fudge. So, at that time you can try out this delicious recipe by Shaheen Ali. The recipe of Kesari Badam Halwa | Traditional Indian Almond Fudgeis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Kesari Badam Halwa | Traditional Indian Almond Fudge is 20 minute. This recipe of Kesari Badam Halwa | Traditional Indian Almond Fudge is perfect to serve 2. Kesari Badam Halwa | Traditional Indian Almond Fudge is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

  • Prep Time10mins
  • Cook Time20mins
  • Serves2People
Kesari Badam Halwa | Traditional Indian Almond Fudge

Ingredients to make Kesari Badam Halwa | Traditional Indian Almond Fudge

  • Almonds - 1/2 cup
  • Sugar - 1/2 cup
  • Milk - 1/2 cup + 2 tbsp for soaking saffron
  • Desi Ghee - 1/4 cup
  • Saffron - 2 pinch
  • Cardamom powder - 1/2 tsp

How to make Kesari Badam Halwa | Traditional Indian Almond Fudge

  1. 1. Soak almonds overnight, peel the skin next day and keep aside. If you forget to soak then blanch the almonds for few minutes, cool them and peel the skin and keep aside.
  2. 2. Similarly soak saffron in 1 tbsp milk and keep in fridge, this gives deep intense color.
  3. 3. Take the soaked almonds in a blender jar and by adding little milk grind them to make a fine paste. Remove it in a bowl and add the remaining milk and stir to make a fine batter.
  4. 4. Heat ghee in a non stick wok and as soon as the ghee melts pour it in a bowl and keep aside. In the same greased wok, add 1/4 cup of water and boil.
  5. 5. As soon as the water starts boiling add sugar and keep stirring till the sugar dissolves completely.
  6. 6. Now add almond paste, soaked saffron milk ,cardamom powder and keep stirring continuously.
  7. 7. The almond paste will start gathering towards the ladle and as soon as you see the almonds paste getting thick, dry and flaky, add ghee and keep stirring.
  8. 8. After few minutes the ghee will start leaving sides and you will get a smooth and silky textured badam ka halwa.
  9. 9. Turn off the gas and transfer the halwa into the serving bowls and garnish it with few saffron strands before it sets.
  10. 10. Serve hot or cold, as per personal choice.

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