So I am back in time for some quick, simple and yet delicious sweets/savories for Deepavali. The festival of lights is just around the corner and just like that, it is time for yet another celebration. I missed Navratri/Dusshera owing to my work trip, did not get to post any recipes at all. Lucky for me, I am finding some time to rest and relax during this trip, and I happened to have some food pictures I clicked that never saw the daylight yet. So, here I am posting a few recipes starting with a delicious sweet which is my absolute – Badam Halwa.
I made this easy version of Badam Halwa recipe recently when I had a stash of almonds I had to use up. Usually, Badam Halwa or Badam Katli or anything to do dry fruits is usually something that I don’t try in my kitchen. But these days we don’t buy any sweets from outside and when I had these almonds I had to use up, I immediately thought of Badam Halwa as it is simple and easy to make at home!
This recipe of easy Badam Halwa uses milk, although not a lot. If there are dietary restrictions, milk can be completely avoided and replaced with water. As almonds are rich as it is, the halwa turns out perfect. I decided to use the natural color of the saffron, which also adds a great flavor to the halwa. If the halwa turns out a tad too paler, a pinch of yellow food color can be used. With Badam Halwa recipe, it is all about the consistency and it must be taken to the right level to have perfect halwa. Find out all the details in the recipe below!
How to make Badam Halwa | Almond Halwa
📖 Recipe
Detailed step-wise picture recipe of making Badam Halwa | Almond Halwa
Soak the almonds in hot water for 15-20 mins and remove the skin.
Grind them into a thick coarse paste without adding a lot of water. The paste should be thick.
Meanwhile, soak saffron in warm milk and set aside.
In a pan, add sugar to the water and stir it until completely dissolved.
Next add the ground almond paste and stir it quickly.
Make sure there are no lumps. Add cardamom powder at this stage.
Next add the saffron soaked milk and mix it well.
Now add a tablespoon of ghee and keep stirring the mixture. If using food color, add it at this stage.
Every time it bubbles, add a tablespoon of ghee and continue stirring it non-stop.
After 15-20 mins, the halwa starts coming together. Add more ghee if needed.
When all the ghee is absorbed and the halwa leaves the sides of the pan, remove it from heat.
Once cooled down, store it in an airtight container. Halwa will set and become thicker as it cools down. Store it in fridge for longer shelf life.
Recipe Notes
Instead of milk, water can be used. Add more sugar for a much sweeter version. Halwa can be made into individual single serve packets or toffees.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
