Badam Halwa is a rich melt in the mouth sweet that is popular all over India. Badam Halwa or Almond Halwa is made using blanched pureed almonds, ghee, sugar and saffron as main ingredients.
Badam Halwa with step by step pictures for easy understanding and reference. Now lets get on to learn Badam Halwa Recipe with step by step pictures.
About Badam Halwa
I have tasted badam halwa quite a few times at sri krishna sweets and has always loved the texture soft melt in the mouth yet grainy and I was waiting to try it. And yes after quite a few trials finally got the perfect texture that I always wanted.
I have used open pan to make this badam halwa, you can use any heavy bottomed pan or kadai or even pressure cooker. You can even use instant pot to make badam halwa.
Also badam halwa always reminds me of our wedding where they served this badam halwa in small packets. This recipe version is without milk so has more shelf life too. This recipe yields perfect badam halwa just like in sweet shops and weddings, so do try it.
As I love all sweets badam halwa is no exception , I love the saffron flavour the best in badam halwa .I havent made many sweets with almonds(badam) except for badam kheer. Except for soaking and peeling this doesn’t take much time….this sweet is very easy to make and yummy to eat.
I very much wanted to post this before Diwali itself but somehow got delayed as I made it on the previous day and got busy after that. But its ok as this halwa needs no special occasions you can try badam halwa and make your day special. This is so rich and delicious, do try and enjoy..pure bliss!!
The first thing that came to mind when I was making badam halwa was how to click it as I wanted to show the gorgeous color and texture of the halwa. Even without adding food color the color of the halwa from saffron looks gorgeous and hope I have done justice to the sweet.
More halwa recipes
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Badam Halwa
Ingredients
- 1/2 cup badam / almonds
- 1/4 cup + 2 tbsp ghee
- 1/2 cup + 2 tbsp sugar
- 10 strands saffron
- 1/3 cup + 1 tbsp water
Instructions
- Soak almonds in hot water for at least an hour. Peel off the skin and transfer them to a mixer jar.
- Soak saffron in a tbsp of warm water, set aside.
- Add 1/3 cup water to it and grind it to a paste consistency. It should be grainy not too smooth.
- In a pan add almond paste along with sugar and saffron water.
- Mix well first it will be runny. Keep cooking in low flame. It will start to thicken in few mins.
- Add ghee little by little. Keep stirring continuously. Do not leave it unattended.
- Add ghee in intervals and keep stirring. Always cook in low flame or low medium.
- Add remaining ghee and keep cooking, it will start to leave the sides of the pan.
- It will gather as a mass, switch off at this stage.
- Cool down for at least 30mins, now take 2 spoon full of badam halwa and place it on folded parchment paper as shown.
- Level it. Close and set aside .This is the way they serve in weddings. I just made few parcels then kept it as such as I love to eat Badam Halwa as such with a spoon...heaven!
Notes
- Keep stirring in low flame, it may burn easily so don't leave unattended even for a minute.
- You can replace water with milk too but to increase shelf life then skip milk.
- Adding saffron at the initial stage makes sure the flavour gets in the halwa fully.
- Use good quality saffron. I did not add any food color this time and let the natural color of saffron itself.
- It will thicken with time so switch off a bit gooey. You can heat it up while serving too if you feel it dry.
How to make Badam Halwa
- Soak almonds in hot water for atleast an hour.Peel off the skin and transfer them to a mixer jar.Soak saffron in a tbsp of warm water, set aside.Add 1/3 cup water to it and grind it to a paste consistency.
- It should be grainy not too smooth.Soak saffron in warm water and keep it ready. In a pan add almond paste along with sugar and saffron water.
- Mix well first it will be runny.Keep cooking in low flame. It will start to thicken after few mins.First the color will be plate yellow slowly you will get a brighter color
- .Add ghee in intervals and keep stirring.Always cook in low flame or low medium.
- Add remaining ghee and keep cooking, it will start to leave the sides of the pan.
- Like this, it will roll and leave the sides of the pan easily without sticking.
- It will gather as a mass, switch off at this stage.Cool down for atleast 30mins,now take 2 spoon fulls of badam halwa and place it on folded parchment paper as shown.
- Level it.Close and set aside.This is the way they serve in weddings.This will be apt for gifting purpose too.I just made few parcels then kept it as such as I love to eat it as such with a spoon…heaven!
Cool down completely then store in a clean container. Enjoy these rich and delicious badam halwa!
Expert Tips
- I love my badam halwa with a grainy texture so grinded it semi coarse. You can grind it to a fine paste too as per your preference.
- You can soak badam for few hours for easy peeling or if you want to peel of instantly then add it to boiling water for 10 mins then cool down and start peeling.
- If you like cardamom flavour add a pinch of cardamom powder. I love just the plain saffron flavour so skipped cardamom.
- Keep stirring continuously don’t stop at all as it easily gets burnt. Use non stick pan or heavy bottomed pan to avoid burning and sticking.
- It will splutter so just be careful just a word of caution.
- Saffron is the main ingredient that gives flavour to the halwa, so use good quality fragrant saffron.
- Adding ghee at regular intervals avoids sticking.
- When refrigerated it keeps well for atleast a week but I bet it wont last till a week .
- The right stage to switch off is when it starts leaving the sides of the pan.
Varsha
Hi, should the saffron be soaked in warm water or in warm milk as you have mentioned both
Sharmilee J
Its water only…thats a typo updated it
Sumit
Looks very delicious. The description and Images are so beautiful. But ma’am after Diwali hangover …..Is it healthier to make and eat.
Sridevi
Hi Sharmi.. recently I’m so addicted to this badam halwa. Tasted it from Coimbatore Sri Krishna sweets. Did not get the same taste here in Chennai. So can you pls confirm that the recipe you hav tried tastes similar to the Coimbatore One ?
Sharmilee J
I dont remember exactly the taste of SKS badam halwa but texture wise this recipe is different guess tastewise it comes closer to it
Shuba
Hello sharmi !
I have been following your blog for more than 5 yrs and it’s been a life saver for me at many instances. For this diwali I tried this badam halwa and it turned out good. Thank you. Since there are still 10days for diwali, can I refrigerate the sweet and put it out a day before diwali? Would it still stay good and non-sticky? Your help would be much appreciated. Thank you and wish you and your family a very happy diwali!
Sharmilee J
Sorry I am just seeing the comment…Badam halwa styas good for about a week not sure of the shelf life after that