Badam halwa recipe a rich and special halwa that you can make at home.Badam halwa or almond halwa is made using pureed almonds, ghee, sugar and saffron as main ingredients.
I have tasted badam halwa orĀ almond 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 this time!
Also badam halwa always reminds me of our wedding where they served this badam halwa as small packets.I have already posted badam halwa recipe long back which used milk but now this version is without milk so has more shelf life too.This recipe yields perfect badam halwa just like in sweet shops and weddings, do try it.
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 ur day special š This is so rich and delicious, do try and enjoy..pure bliss!!
Badam halwa recipe
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 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 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 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.I just made few parcels then kept it as such as I love to eat it 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 goey.You can heat it up while serving too if you feel it dry.
Steps to make badam halwa recipe:
- 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.
- Ā 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!
Hi, should the saffron be soaked in warm water or in warm milk as you have mentioned both
Its water only…thats a typo updated it
Looks very delicious. The description and Images are so beautiful. But ma’am after Diwali hangover …..Is it healthier to make and eat.
Hi Sharmi.. recently Iām 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 ?
I dont remember exactly the taste of SKS badam halwa but texture wise this recipe is different guess tastewise it comes closer to it