Badam Halwa Recipe: A recipe for simple sweet confections or a dense chewy dessert made with crushed almond paste Halwa recipes, particularly badam ka halwa, are made during festival seasons such as Diwali, Navratri, Ganesh Chaturthi, and even Krishna Janmashtami.
There are several types of halwa recipes, which can be made with flour or with nuts. Badam halwa is one such variety that falls under the nut category and is the most popular. Let’s see how to make this delicious almond halwa recipe in this post.
I’ve already shared a recipe for simple badam burfi and kaju katli, which have the same texture and consistency. However, badam ka halwa has its own distinct flavour and chewy texture. I prefer almond halwa to badam burfi, which is my children’s favourite recipe, because it has a chewier texture. I don’t make it very often, but I do make it for auspicious occasions and religious festivals on occasion. I also make badam halwa by combining cashew and badam powder to make badam and cashew halwa.
I had badam halwa from a Mumbai shop. Their halwa was too sweet for my taste buds on the first bite, but the texture was fantastic and simply melt in the mouth.
I wanted to replicate the texture of their badam halwa. So I tried and experimented many times to make a perfect badam halwa that had the same texture but didn’t taste overly sweet.
This recipe is the result of many trials. In my experiments, I would sometimes end up with badam pudding and other times with a densely textured halwa. So, after many attempts, I have finally succeeded in making a badam halwa that tastes like the halwa sold in South Indian sweet shops.
The recipe yields a really good badam halwa with the right amount of sweetness and a lovely texture that is neither too soft nor too firm, but somewhere in the middle. When you savour the halwa, it gives you a heavenly feeling. This is a rich dessert that requires only a few spoonfuls.
If possible, use mamra almonds to make a delicious halwa. You can, however, use any good variety of almonds.
I used mamra almonds in this recipe. In fact, I use mamra almonds in recipes where badam is the main ingredient.
There is some handwork involved in the recipe as you must stir and stir, but not as much as in Moong dal halwa
. The recipe can easily be doubled. Because this is a rich halwa made with ghee and dry fruits, it is best made and served at festivals and special occasions.
In addition, some helpful hints and suggestions for making the perfect chewy badam halwa recipe. First and foremost, soak the almond nuts in warm water so that the skin of the badam easily peels off. Second, I finely ground almonds and used them in the badam ka halwa recipe. You can also make a coarse paste for a different texture. Finally, if you are vegan, you can substitute almond milk and oil for the ghee and milk.
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Badam Halwa Recipe Card:
Badam Halwa Recipe
- 1/2 cup almonds / badam
- hot water to soak
- 1/4 cup milk
- 1½ tbsp ghee / clarified butter
- 1/4 cup sugar
- 2 tbsp saffron milk
- 1/4 tsp cardamom powder / elachi powder
- few dry fruits (chopped)
Step-by-step instructions for making badam halwa:
- To begin, soak 1/2 cup almonds in hot water for 30 minutes.
- Peel the skin of the badam and add it to the blender.
- 1/4 cup milk should also be added. If you are vegan, you can substitute almond milk or water.
- Blend until the paste is smooth.
- Pour the badam paste into a large kadai.
- Add in 1 tablespoon of ghee
- and cook for 1 minute on low to medium heat.
- In addition, add 1/4 cup sugar and continue to sauté.
- Stir continuously until the sugar is completely dissolved.
- Now stir in 2 tablespoons saffron milk. Soak a few threads of saffron in 2 tbsp warm milk for 10 minutes to make saffron milk.
- Stir constantly over a low-medium heat until the mixture thickens.
- Stir in half a tablespoon of ghee.
- Stir until the mixture separates from the pan and ghee oozes from the sides.
- In addition, stir in 1/4 teaspoon cardamom powder.
- Finally, garnish the badam halwa with a few chopped nuts and serve hot or chilled.
Badam Halwa Evaluation:
- To test, take a small amount. Be cautious because it is extremely hot. Allow to cool slightly before shaping into a ball. It should be a smooth, soft ball that is not sticky or wet. After adding ghee, it took me 10 minutes to get the right consistency of halwa.
- When the halwa is done, turn off the heat. Pour the halwa into the container and set it aside to cool. The badam halwa can then be scooped out and served. Alternatively, you can spread it on butter paper. When cool, fold and serve.
- Warm or at room temperature, serve badam halwa. This halwa can be stored at room temperature for 1 to 2 days. It can also be refrigerated.
- To begin, cook the halwa on a low to medium heat to avoid burning.
- Increase the amount of sugar as well for a sweeter flavour.
- In order to make an appealing almond halwa recipe, add yellow food colouring.
- Please use a heavy pan or kadai to prevent the halwa mixture from sticking to the pan.
- Make sure to use good quality almonds that are not rancid.
- To get a good aroma and taste, make sure your ghee is fresh and of high quality.
- You can substitute cardamom powder for the saffron. Once the halwa is cooked, add 12 teaspoon cardamom powder. Mix and stir.
- The recipe can be scaled up to make a large batch, but keep in mind that stirring the halwa will require a lot of handwork.
- Finally, adjust the consistency of the badam halwa recipe by adding more milk.
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