A rich and nutty halwa is the order of the day! Welcoming the new year with a gorgeous yellow coloured traditional sweet, badam halwa. Halwas are very popular all over India. Carrot halwa, lauki halwa are amongst the most favourite and common ones.
Badam halwa is a rich and decadent halwa made purely with almonds, sugar and fragrant saffron (kesar). Indeed it is a very rich sweet but so tasty that you will want to gorge on more than one.
This again is a crowd favourite and finishes quickly. But this halwa is not made in a very large quantity generally because of the sheer cost of almonds. Nevertherless make this delicious halwa and enjoy once in a while.
Badam halwa is popular in Bangalore but only selected places make it and even so very few good ones. M.T.R is once such place where they make this halwa really well, it is to die for!
Enjoy a little halwa this new year! Try more sweets from FOI, all halwas, and other sweets like kobbri mithai(coconut barfi), rava ladoo etc.
- 75 Gm almonds
- ¾ Cup 150 Gm sugar
- ¾ Cup milk
- 1 big pinch saffron/kesar
- ¼ Cup warm milk
- ¼ Cup ghee
- Measure almonds and put into a bowl
- Soak in boiling water for 30 minutes
- The peels become loose after about 30 minutes
- Meanwhile add a big pinch of saffron/kesar into ¼ Cup warm milk and set aside
- Remove peels from almonds after water cools or turns lukewarm
- Add the skinned almonds into mixer jar
- Add about ¾ Cup milk and grind into a rough textured paste
- Take this into a heavy pan
- Add sugar and mix well
- Bubbles start appearing
- Once bubbles recede (after around 20 mins), add saffron milk and keep mixing till it thickens
- Next add 1 Tbsp ghee at a time
- Let ghee absorb, keep mixing till it thickens
- Again add a tbsp of ghee and keep mixing it well. Repeat till all ghee is added to the halwa
- Finally, turn off heat, keep mixing till it cools to warm
- Make halwa bites and pack in parchment paper. Enjoy!
Do not grind the almonds into a fine paste, a textured paste always gives a nice bite
It is not necessary to pack in parchment paper, but store in a cool dark place to retain saffron fragance and it keeps longer
Badam Halwa Stepwise:
Measure almonds and put into a bowl
Soak in boiling water for 30 minutes
The peels become loose after about 30 minutes
Meanwhile add a big pinch of saffron/kesar into 1/4 Cup warm milk and set aside
Remove peels from almonds after water cools or turns lukewarm
Add the skinned almonds into mixer jar
Add about 3/4 Cup milk and grind into a rough textured paste
Take this into a heavy pan
Add sugar and mix well
Bubbles start appearing
Once bubbles recede (after around 20 mins), add saffron milk and keep mixing till it thickens
Next add 1 Tbsp ghee at a time
Let ghee absorb, keep mixing till it thickens
Again add a tbsp of ghee and keep mixing it well. Repeat till all ghee is added to the halwa
Finally, turn off heat, keep mixing till it cools to warm
Make halwa bites and pack in parchment paper. Enjoy!
