Badam Halwa
Badam halwa cooks ground almonds in milk and ghee until it turns dense and glossy.
Jump to recipe ↓
4 hr 45 mintotal
45 min hands-on4 hr hands-off
Prep 15 min · Cook 30 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes prep-ahead time.
Method
Process the peeled almonds with a portion of the warm milk in a high-speed blender.
Achieve a slightly coarse consistency; the subtle graininess is essential for the authentic texture of professional Badam Halwa.
Heat a small measure of ghee in a heavy non-stick pan.
Sauté the almond paste over low heat for 5 minutes, ensuring continuous movement to prevent any browning or sticking.
5 min
Integrate the remaining milk and the saffron-steeped milk. Stir effectively and cook until the almonds absorb the liquid entirely.
Introduce the sugar. The mixture will temporarily thin as the sugar dissolves into syrup.
Continue the low-heat reduction, incorporating the remaining ghee incrementally over 15 minutes while stirring without interruption.
15 min
The halwa is ready when it comes together into a glossy mass that pulls away from the sides of the pan.
Turn off the heat, fold in the cardamom powder, and present warm.
How to tell it's done
Rich, dense, and velvety with a professional glossy sheen and a delicate almond bite.
Nutrition
Per serving, from 2 servings.
603kcal
Where the calories come from
- Protein9.5 g6%
- Carbohydrate43.8 g28%
- Fat45.5 g66%
- Sugars
- 37.6 g
- Saturated fat
- 17.9 g
- Fibre
- 4.5 g
- Sodium
- 27 mg
- Calcium
- 166 mg
- Iron
- 1.4 mg
Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
Adding ghee in stages rather than all at once allows for better emulsification, resulting in a superior glossy finish.
What to serve it with
Serve as a luxurious, rich dessert in small portions for festive occasions.
More Indian recipes to cook
Sakkarai Pongal (Sweet Pongal)
Sakkarai pongal is a South Indian harvest festival sweet made with soft rice, moong dal, jaggery, ghee, cashews and cardamom.
Sama Ke Chawal Ki Kheer
Sama ke chawal ki kheer simmers barnyard millet in milk until it thickens, a fasting-day version of rice kheer.
Seviyan Kheer
Seviyan kheer simmers roasted vermicelli in milk until it thickens.
Shahi Tukda
Shahi tukda is a Mughlai dessert of crisp ghee-fried bread dipped in cardamom syrup and covered with thick saffron rabdi.
Shakarkandi Chaat
Shakarkandi chaat tosses roasted sweet potato with pomegranate and green chilli, eaten on fasting days.
Sindhi Khorak
Sindhi khorak roasts wheat flour with ghee and edible gum into a crumbly sweet kept through the cold months.