north_indianMediumvegetariangluten freesoy free
Badam Halwa
POPULARITY
0.0/5
TASTE SCORE
9/10
A rich and decadent Indian dessert made from ground almonds, pure ghee, and sugar. This melt-in-your-mouth sweet is perfect for festivals and special occasions, flavored with saffron and cardamom.
SERVINGS
4
INGREDIENTS
For 4 servings
NUTRITION · PER SERVING
652
652
CALORIES · 0.5 CUP
Protein10g · 6%
Carbs49g · 30%
Fat49g · 68%
Fiber5g
Sodium29mg
Potassium373mg
Phosphorus232mg
INSTRUCTIONS
4 steps. 30 minutes total.
4 STEPS
- 1
Step 1
- a.Prepare the Almond Paste: Soak almonds in 2 cups of hot water for at least 4 hours, or overnight. Drain the water and peel the skins off. Transfer the peeled almonds to a grinder, add 1/4 cup of milk, and grind to a coarse, grainy paste. Avoid making it completely smooth for better texture.
- 2
Step 2
- a.Sauté the Almond Paste: Heat ghee in a heavy-bottomed, non-stick pan over medium-low heat. Add the ground almond paste and sauté continuously for 12-15 minutes until it turns light golden brown and releases a nutty aroma. This step is crucial for the flavor.
- 3
Step 3
- a.Cook the Halwa: Add the sugar and mix well until it melts and the mixture becomes liquidy. Pour in the remaining 3/4 cup of milk and the saffron strands, and mix. Continue to cook on low heat, stirring constantly for about 10-12 minutes, until the halwa thickens, leaves the sides of the pan, and develops a glossy sheen.
- 4
Garnish and Serve: Turn off the heat and stir in the cardamom powder
- a.Transfer the halwa to a serving bowl, garnish with slivered almonds, and serve warm.
PRO TIPS
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a heavy-bottomed or non-stick pan to prevent the halwa from sticking and burning.
- 2Constant stirring, especially after adding the milk and sugar, is essential for a smooth, lump-free texture.
- 3Do not over-grind the almonds. A slightly coarse paste provides the best traditional texture for the halwa.
- 4Roasting the almond paste in ghee properly is the most important step for developing a deep, nutty flavor.
- 5The halwa will thicken further as it cools down.
- 6Store leftovers in an airtight container in the refrigerator for up to one week. Gently reheat in a pan or microwave before serving.
RECIPE VARIATIONS
Adapt it for your goals.
vegan
Vegan
Replace ghee with coconut oil or a high-quality vegan butter. Use almond milk or another plant-based milk instead of dairy milk.
healthyHealthy
For a lower-sugar version, replace regular sugar with powdered jaggery or coconut sugar. Note that this will change the color and flavor profile of the halwa.
kid friendlyKid friendly
Once the halwa has cooled slightly but is still warm, shape it into small laddoos or cut it into squares for an easy-to-eat treat for kids.
PAIRS WELL WITH