Badam Halwa | Almond Halwa | Diwali Sweets

Badam halwa, is a popular dessert in India. We can make halwa with carrot, beetroot, pumpkin and many other ingredients. But Badam Halwa is the superior variety of all halwa dishes. Badam halwa is a delicious desert made with puréed almonds, butter/ ghee (clarified butter) and sugar. Badam Halwa is high in nutrition and gives strength to the body, It is also good for pregnant ladies and newly delivered mom. Almond is one of the healthy nut which is very good for all of us.

Table of Contents

How to get perfect Badam Halwa?

Soaking Almonds in hot water for 30 mins or in plain water for 2 hours makes the skin comes off easily.
Coarse Almond Paste will give more texture to the halwa than smooth grinding. Grind the de-skinned almonds in a mixer jar to a coarse thick paste by adding milk.
Use a non stick pan or heavy bottomed pan to avoid burning.
Use of Saffron gives a natural color to the halwa. We can also add yellow food color.
Do not overcook. Once the badam halwa becomes thick and start to roll like a ball without sticking to sides of the pan, switch off the flame. If we overcook, the halwa becomes more harder and chewy

Method with Step by Step Pictures:

Soak the almonds for about 2 hours. We can also boil water and add almonds to it and then close the vessel with a lid and let it sit for half an hour. Then drain the water and peel the almond skin. It is very easy to peel the almond skin, we just need to apply little pressure on the sharp corner and the peel comes out easily. I usually prefer soaking almonds in hot water as it makes our peeling easily and also we don't need to remember about the soaking process. Then take the peeled almonds in a mixer along with ½ cup of milk. We should add milk just to grind the almonds to a thick coarse paste. I have used ½ Cup of milk. I have also soaked the saffron threads in 1 tablespoon of warm milk

Grind the almonds to a little coarse paste. If you think you need milk to grind the almonds, then add milk little by little. Heat 2 tablespoon of ghee in a pan.

Add the ground almond paste and saute it in low flame for about 2 minutes. Then add saffron threads soaked in milk and mix well.

To this now add sugar and mix well. Adding sugar makes the mixture diluted. Now add yellow food color and mix well. Keep stirring the almond sugar mixture continuously by adding ghee in regular intervals and cook in low flame to make sure the badam doesn't get burnt. It will take atleast 30 minutes for the mixture to start oozing out the ghee and also the mixture will start to roll like a ball without sticking to the sides of the pan.

When the mixture starts to roll without sticking to the sides of the pan, remove the pan from flame. Allow the halwa to cool down and then then if you want, we can garnish with chopped badams