Add almonds and milk to a mixer jar and blend them together to a smooth paste.
In a pan, heat ghee. Once the ghee is hot, add the almond paste and sauté for 15-20 minutes on medium flame.
When the quantity is reduced and the ghee oozes out, add sugar. Saute them together for another 5-7 minutes.
Add saffron water and mix well.
Keep sautéing the halwa till it turns shiny and ghee oozes out.
Ingredients
Directions
Add almonds and milk to a mixer jar and blend them together to a smooth paste.
In a pan, heat ghee. Once the ghee is hot, add the almond paste and sauté for 15-20 minutes on medium flame.
When the quantity is reduced and the ghee oozes out, add sugar. Saute them together for another 5-7 minutes.
Add saffron water and mix well.
Keep sautéing the halwa till it turns shiny and ghee oozes out.
Notes
The preparation of badam halwa requires patience and attention to detail, as the almonds need to be soaked, peeled, and blended into a smooth paste before cooking. It’s typically garnished with saffron, cardamom powder, and chopped nuts like pistachios or almonds, and can be served warm or cold.
Badam halwa is not only a tasty dessert, but it’s also a nutritious one. Almonds are a good source of healthy fats, protein, and fiber, as well as vitamins and minerals like vitamin E, magnesium, and potassium. However, because it’s made with sugar and ghee, badam halwa should be enjoyed in moderation as part of a balanced diet.
Tips
- Soak the almonds properly: Soaking the almonds helps to soften them and make them easier to blend into a smooth paste. Make sure to soak them for at least 4-6 hours, or overnight for best results.
- Use high-quality ghee: Since ghee is a key ingredient in Badam Halwa, using high-quality ghee will make a big difference in the overall flavor.
- Stir constantly: Stirring the Badam Halwa constantly while cooking helps to prevent it from sticking to the pan and burning.
- Use full-fat milk: Using full-fat milk will give the Badam Halwa a rich and creamy texture. Skim or low-fat milk won’t have the same effect.
- Add sugar in stages: Adding sugar in stages while sautéing the almond paste helps to prevent lumps and ensures the sugar is evenly distributed.
- Use a non-stick pan: Using a non-stick pan can help prevent the Badam Halwa from sticking to the bottom and burning.
- Garnish with saffron and chopped nuts: Garnishing the Badam Halwa with saffron and chopped nuts like pistachios or almonds adds a nice touch of color and texture.
- Serve warm or cold: Badam Halwa can be served warm or cold, so choose the temperature that you prefer. If serving cold, let it come to room temperature first before refrigerating.
FAQs
Q: What is Badam Halwa?
A: Badam Halwa is a rich and creamy Indian dessert made with almonds, milk, sugar, ghee, and saffron.
Q: Is Badam Halwa difficult to make?
A: Badam Halwa requires some effort and patience, but it’s not overly difficult to make. The most time-consuming part of the recipe is soaking, peeling, and blending the almonds.
Q: Can I make Badam Halwa without saffron?
A: Yes, you can make Badam Halwa without saffron, but saffron adds a distinct flavor and aroma to the dish.
Q: Can I use almond flour instead of whole almonds?
A: While almond flour may work in a pinch, it’s best to use whole almonds for the most authentic flavor and texture.
Q: Can I make Badam Halwa ahead of time?
A: Yes, you can make Badam Halwa ahead of time and store it in the refrigerator for up to a week.
Q: Can I use a different type of milk?
A: Yes, you can use any type of milk you prefer, but traditional Badam Halwa is made with full-fat milk.
Q: Can I use less ghee or sugar to make the recipe healthier?
A: While you can reduce the amount of ghee or sugar used in the recipe, it will affect the taste and texture of the final product. Badam Halwa is a rich and indulgent dessert that should be enjoyed in moderation as part of a balanced diet.
Q: What are some variations of Badam Halwa?
A: Some variations of Badam Halwa include adding cardamom powder or rose water for added flavor, or using jaggery or honey instead of sugar for a healthier twist.