Badam Halwa Recipe – Delicious Almond Halwa with Khoya
Indulge in the rich, decadent world of Indian desserts with this delightful Badam Halwa recipe, featuring the exquisite flavors of almonds and khoya. This dish, perfect for special occasions or festive celebrations, offers a luxurious treat that is both satisfying and nostalgic. Let’s dive into the details of crafting this delightful dessert that is sure to impress your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Badam (Almond) | 150 grams |
| Ghee | 1/2 cup |
| Milk | 2 cups |
| Sugar | 1/4 cup |
| Khoya (Mawa) | 100 grams |
| Mixed nuts (for garnishing) | As desired |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 350 |
| Protein | 8 grams |
| Fat | 25 grams |
| Carbohydrates | 30 grams |
| Fiber | 2 grams |
| Sugars | 15 grams |
Preparation Time
| Task | Time |
|---|---|
| Preparation | 20 minutes |
| Cooking | 60 minutes |
| Total Time | 80 minutes |
Servings
| Number of Servings| 2 servings |
Cuisine
| Type | Indian |
|---|---|
| Course | Dessert |
| Diet | Vegetarian |
Instructions
To embark on your culinary journey of making Badam Halwa, start by preparing the almonds. You can either opt to grind the almonds with their skins on or, for a smoother texture, soak them in water for a few hours, peel off the skins, and then grind them into a fine powder using a mixer grinder.
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Powder the Badam: In your mixer grinder, add the almonds (badam) and blend them until they reach a fine powder consistency. If you prefer a smoother taste, soaking and peeling the almonds before grinding is recommended.
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Roast the Almond Powder: In a heavy-bottomed pan, heat the ghee over medium heat. Once the ghee is warm, add the powdered almonds. Stir continuously to ensure that the almonds roast evenly, turning a beautiful golden brown and releasing a lovely roasted aroma. Be careful to keep the heat low to medium to avoid burning the almonds.
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Prepare the Milk Mixture: While the almonds are roasting, take another saucepan and combine the milk and sugar. Heat this mixture gently, stirring occasionally until the sugar dissolves completely.
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Combine Ingredients: Once the almonds are perfectly roasted, gradually pour the milk and sugar mixture into the pan with the almond powder. Stir continuously as the halwa begins to thicken, and you will notice it transforming into a coarse yet smooth mixture.
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Incorporate Khoya: After the halwa has thickened (this process should take about 15 to 20 minutes), add the crumbled khoya. Stir well until the khoya is fully incorporated, and you observe the ghee beginning to separate from the sides of the pan, indicating that the halwa is nearing perfection. The consistency should be shiny, rich, and have a delightful texture.
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Final Touches: Once your Badam Halwa reaches the desired consistency, turn off the heat. Carefully transfer the halwa into a serving bowl. For an elegant touch, garnish with mixed nuts of your choice.
Serving Suggestions
Serve your Badam Halwa warm, allowing its rich flavors to shine through. This dessert pairs beautifully with a variety of Indian meals, making it an excellent choice for celebrations such as Holi, Raksha Bandhan, and Diwali, or any festive occasion where you wish to share a little sweetness.
Enjoy this delightful creation as it encapsulates the essence of Indian sweets, making every bite a cherished moment of indulgence.
