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Badam halwa recipe

Badam halwa recipe just like in sweet shops with tips.
Course Dessert, Snack
Cuisine Indian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 people
Author Sharmilee J

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.