Badam Halwa | Almond Halwa | Diwali Sweets
Badam Halwa, one of the richest halwa variety ever. For Diwali and other special occasions, this Badam halwa is a perfect treat for our family and friends.
Prep Time10 mins
Cook Time20 mins
Soaking Time30 mins
Total Time1 hr
Servings: 250 gms
Heavy Bottomed Pan
- 1 Cup Almonds 1 Cup - 250ml
- ¾ Cup Sugar
- ½ Cup Milk
- Few Saffron Threads
- 6 tbsp Ghee
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.
Heat 2 tablespoon of ghee in a pan. Add the ground almond paste and saute it in low flame for about 2 minutes.
To this now add sugar and mix well. Also add Saffron threads. We can also add yellow food color. Adding sugar makes the mixture diluted. Keep stirring the almond sugar mixture continuously till the mixture becomes thick
Start adding 1 tbsp of ghee at regulr intervals nd cook in low flame to make sure the badam doesn’t get burnt. Slowly the halwa becomes more thicker and 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
The mouth-watering Badam Halwa is now ready to serve!
- We can use store bough almond flour instead of soaking and grinding almonds
- Always cook halwa in low flame so that it doesn't get stuck to the pan or get burnt
Serving: 0.5Cup | Calories: 198kcal | Carbohydrates: 17g | Protein: 7g | Fat: 12g