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Home / Recipes / Kesari Badam Halwa | Traditional Indian Almond Fudge

Photo of Kesari Badam Halwa | Traditional Indian Almond Fudge by Shaheen Ali at BetterButter
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Kesari Badam Halwa | Traditional Indian Almond Fudge

Jan-19-2016
Shaheen Ali
10 minutes
Prep Time
20 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Kesari Badam Halwa | Traditional Indian Almond Fudge RECIPE

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!

Recipe Tags

  • Easy
  • Festive
  • Dessert

Ingredients Serving: 2

  1. almonds - 1/2 cup
  2. sugar - 1/2 cup
  3. Milk - 1/2 cup + 2 tbsp for soaking saffron
  4. Desi ghee - 1/4 cup
  5. saffron - 2 pinch
  6. cardamom powder - 1/2 tsp

Instructions

  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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