Almond Halwa Recipe (Badam Halwa)
Description
Badam Halwa, a beloved Indian dessert, is often prepared during festivals, weddings, or significant family occasions like housewarming ceremonies. This rich and indulgent sweet is made by soaking almonds (badam) overnight, grinding them into a coarse, semolina-like texture, and cooking them with ghee and saffron-infused milk. The result is a smooth, fragrant halwa that boasts a perfect balance of nutty richness and sweetness. This dessert is often served as a festive treat, making it a favorite for special occasions. Its rich, golden color, infused with the luxurious touch of saffron, makes it a delightful ending to any meal.
Cuisine: Awadhi
Course: Dessert
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Almonds (Badam) | 1 cup |
| Ghee | 1/2 cup |
| Milk | 3/4 cup |
| Whole Wheat Flour | 1 tablespoon |
| Sugar | 3/4 cup |
| Saffron strands | 3 strands |
| Slivered Almonds (Badam) | 1 tablespoon |
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Total Time: 35 minutes
Servings: 4-6
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 28g |
| Protein | 6g |
| Fat | 15g |
| Fiber | 3g |
| Sugars | 22g |
| Sodium | 15mg |
Instructions
-
Soak and Prepare the Almonds:
- Start by soaking the whole almonds in a deep bowl of water for 8 hours or overnight. This will help soften the almonds and make it easier to peel off their skins.
- After the soaking period, drain the almonds and peel off their skins.
- Once peeled, grind the almonds into a coarse, semolina-like consistency using a food processor or blender. Be sure to avoid adding water or milk while grinding to maintain a thick texture. Set the ground almond mixture aside.
-
Prepare the Saffron Milk:
- In a small saucepan, add the milk along with 1/2 cup of water and the sugar. Stir well to dissolve the sugar completely.
- Once the sugar is dissolved, add the saffron strands to the milk mixture. Stir and let it simmer over low heat, keeping it warm.
-
Roast the Almond Mixture:
- In a heavy-bottomed pan, heat the ghee over medium heat.
- Once the ghee is melted and hot, add the ground almond mixture. Roast the almonds in the ghee for about 7 to 8 minutes, stirring constantly. The almond mixture will begin to change color slightly and release a rich, roasted aroma.
- Keep stirring the mixture to ensure it doesn’t burn or stick to the pan.
-
Add the Warm Saffron Milk:
- Slowly pour the warm saffron milk mixture into the roasted almond mixture. Be cautious as the mixture will start to sizzle and splutter.
- Stir constantly to combine the almond mixture with the milk. Allow it to cook together for an additional 10-12 minutes, or until the milk is mostly absorbed and the halwa thickens. Continue to cook until the ghee starts to separate from the halwa and it begins to pull away from the sides of the pan.
-
Finish and Garnish:
- Once the halwa reaches a thick, pudding-like consistency, turn off the heat.
- Stir in the slivered almonds to add an extra crunch and a burst of flavor.
- Serve the Badam Halwa warm, garnished with more slivered almonds, if desired.
Serving Suggestions
Badam Halwa is perfect as a sweet treat for special occasions like Diwali, weddings, or any celebration. Serve it as a standalone dessert or alongside a traditional meal featuring Aloo Tamatar Ki Sabzi, Ajwain Puri, and Boondi Raita for a festive touch. Its richness and comforting nature make it an ideal choice for marking a joyous occasion.
Tips for Perfect Almond Halwa
- Soaking Time: The longer the almonds are soaked, the easier it will be to peel the skins off. Make sure to soak them for at least 8 hours or overnight for best results.
- Grinding the Almonds: For a coarse texture, pulse the almonds lightly in a food processor. Avoid using water or milk while grinding, as it can make the mixture too wet.
- Saffron: Fresh saffron strands provide a deep color and flavor, making this dessert stand out. If saffron is unavailable, cardamom can be a good alternative.
- Ghee: The ghee is crucial for giving the halwa its rich, melt-in-your-mouth texture. Don’t skip this ingredient!
Enjoy your Badam Halwa as a perfect end to any meal, or simply indulge in its rich flavors on a special occasion.
