Badam Halwa Recipe | Badam Ka Halwa | Almond Halwa Recipe with detailed photo and video recipe. A simple sweet confections or dense chewy dessert recipe prepared from crushed almond powder or paste. Halwa recipes especially badam ka halwa are prepared during festival seasons like Diwali, Navaratri, Ganesh Chaturthi, and even for Krishna Janmashtami. Yet not limited to it and hence can be made for any occasion including day-to-day lunch and dinner.
I have already shared the simple Badam Burfi and Kaju Katli recipe which has the same texture and consistency. Yet badam ka halwa has its own unique taste and chewy texture. I personally like the almond halwa because of its chewy texture compared to badam burfi which is my husband’s favorite recipe. I typically do not prepare it frequently and I occasionally make it for auspicious occasions and for religious festivals. The main reason is the cost of the almonds. There is no second doubt about the taste and flavor of this dessert recipe. But making it frequently can be a costly affair for your pockets. Perhaps depending upon the occasion or if you have some extra almonds, you may certainly try this for the next occasion.
Furthermore, some important tips and recommendations for the perfect chewy badam halwa recipe. Firstly, soaking almond nuts is very important, and soak them in warm water so that the skin of badam easily peels off. Otherwise, the almonds with skin would not give the same taste, color, and texture to the dessert. Secondly, once the skin is removed, grind the soaked almonds to a coarse mixture and not to a fine paste. You can make it fine paste, but the final dessert with a smooth texture may not be liked by everyone. Lastly, once the dessert is prepared it can be either wrapped in butter paper like chocolate or shaped like laddu or even use a cup to serve. Serving in butter paper makes it special and more attractive.
Finally, I would like to highlight my other Indian Sweet Recipes Collection with this post of Badam Halwa. This mainly includes my other recipes like, moong dal halwa, karachi halwa, gajar ka halwa, sooji halwa, carrot halwa, jalebi, mohanthal, peda, kalakand, malpua, and besan ka ladoo recipe. In addition, do visit my other recipes collection from my blog like,
About Badam Halwa
It is an easy and simple mouth-melting dessert recipe from Indian cuisine made with almonds, sugar, and ghee. In other words, Badam Halwa or Almond Halwa is one of the premium sweets of Indian cuisine widely popular because of its rich taste, color, and texture. Hence it is made one of the mandatory sweets or desserts for auspicious occasions and even for bigger celebrations.
There are many variations and importantly toppings to this simple yet premium Badam Halwa dessert. However, the most popular and attractive one is to offer it simply without any toppings or any experiment. Yet, the recipe could be added with finely chopped dry fruits once the dessert is cooked. In addition, the recipe has the appetite to take milk powder, chocolate powder, and vanilla extract to make it more flavorful.
Video Recipe:
Recipe Card for Badam Halwa
badam halwa recipe | badam ka halwa | almond halwa recipe
Ingredients
- ½ cup almonds / badam
- hot water to soak
- ¼ cup milk
- 1½ tbsp ghee / clarified butter
- ¼ cup sugar
- 2 tbsp saffron milk
- ¼ tsp cardamom powder / elachi powder
- few dry fruits, chopped
Instructions
- firstly soak ½ cup almonds in enough hot water for 30 minutes.
- further, peel the skin of badam and transfer to the blender.
- also add in ¼ cup milk. alternatively use almond milk or water if you are vegan.
- blend to smooth paste.
- transfer the badam paste into the large kadai.
- add in a tbsp of ghee.
- and saute for a minute on low to medium flame.
- furthermore, add in ¼ cup sugar and saute continuously.
- stir continuously till the sugar dissolve completely.
- now add 2 tbsp saffron milk and stir. to prepare saffron milk, soak few threads of saffron in 2 tbsp of warm milk for 10 minutes.
- keeping the flame on low-medium, stir till the mixture thickens.
- now add half tbsp of ghee and stir.
- stir till the mixture separates the pan and ghee oozes out from sides.
- furthermore, add in ¼ tsp cardamom powder and mix well.
- finally, serve badam halwa hot or chilled garnished with few chopped nuts.
How to make Badam Halwa with step-by-step photos:
- firstly soak ½ cup almonds in enough hot water for 30 minutes.
- further, peel the skin of badam and transfer to the blender.
- also add in ¼ cup milk. alternatively use almond milk or water if you are vegan.
- blend to smooth paste.
- transfer the badam paste into the large kadai.
- add in a tbsp of ghee.
- and saute for a minute on low to medium flame.
- furthermore, add in ¼ cup sugar and saute continuously.
- stir continuously till the sugar dissolve completely.
- now add 2 tbsp saffron milk and stir. to prepare saffron milk, soak few threads of saffron in 2 tbsp of warm milk for 10 minutes.
- keeping the flame on low-medium, stir till the mixture thickens.
- now add half tbsp of ghee and stir.
- stir till the mixture separates the pan and ghee oozes out from sides.
- furthermore, add in ¼ tsp cardamom powder and mix well.
- finally, serve badam halwa hot or chilled garnished with few chopped nuts.
Notes:
- First, cook the halwa on low to medium flame, to avoid burning.
- also, increase the amount of sugar for a more sweet flavour.
- additionally, add yellow food colour to prepare an attractive almond halwa recipe.
- finally, add more milk to adjust the consistency of the badam halwa recipe.
habbers kitchen is faboulous
thanks a lot Vandana
Awesome hebbars kitchen loved it
you are welcome Deepika
in the badam halwa recipe. it says 1/4 cup cardamon powder instead of 1/4 tep powder. please make the correction.
thanks a lot Lakshmi I have corrected it now.
yummy delicious Hebbar kitchen
thanks Sujatha
Main recipe and step 14 of method states 1/4 CUP cardamom powder…
I have corrected it now. it should be 1/4 tsp
Good recipe.But I think amount of cardamom powder is given 1/4 cup instead of spoon by some mistake.Please make corrections.
yes I have corrected it now. Thanks a lot Punam
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