Badam halwa is an Indian dessert. It is extremely rich, yummy, & colourful pudding loved by almost all Indians. It is also called Badam Sheera. Almonds are referred to as badam in India and halwa refers to pudding. Thus, the name Badam halwa is self-explanatory, it is an Indian pudding made up of almonds.
Badam halwa is a very special dessert & is mainly prepared during special occasions like festivals and wedding functions. It is also used to present as a gift to nearer and dearer ones during festivals. The main ingredients of this classic Indian sweet are almonds, desi ghee, and milk. Cardamom and saffron, both in combination enhance the aroma and richness of taste.
Traditionally, the process of making Badam Halwa starts with the soaking of almonds to peel off its skin. After the peeling off, almonds are ground to make a paste-like consistency. Patience is required essentially to make a classic Badam Halwa or Badam Sheera. These days, blanched almond flour is also available in the market and the same can be used to make Badam Halwa. But here I recommend the traditional method to cook a luscious Badam Halwa.
There are ample varieties of halwa/sheera that are being made in India for decades, using different flours and nuts. The Badam Halwa comes in the category of nut one’s and most liked one in its category. Here in this post, let’s learn, how to prepare the amazing Badam Halwa?
- Almonds (Badam) – 250 gm
- Hot water – 500 ml
- Milk, full cream – 1 cup
- Warm Milk, full cream – 1 cup
- Warm Milk – 2 tbsp
- Pure ghee (desi ghee) – 1 cup
- Sugar – 1 cup
- Saffron flakes (Kesar) – 15-20 flakes
- Cardamom powder – 1/4 tsp
- Pistachio (Pista), chopped – 12 -15 pieces
- First and foremost, soak the almonds in hot water for 1 hrs.
- After an hour check that almonds are soaked properly so that the skin can be peeled off easily. If it is so, then peel off the skin of all the almonds.
- Now, put all the almonds in the grinder and pour the 1 cup of milk in it. Grind it to make a paste-like consistency.
- Take a thick bottomed pan and heat it on medium flame.
- Now, put pure ghee in the heated pan and make it a little bit hot too.
- Add the grounded almond paste in the ghee.
- Stir the mixture consistently.
- Keep on stirring it constantly. While doing so, maintain the flame from medium to low as required.
- Remember that it should not stick on the surface of the pan.
- Stir it until it the colour of the mixture turns yellow golden from white.
- At this point of time, add a cup of warm milk in it.
- Stir it till the time, the milk is completely dried and the colour of the mixture turns golden.
- Now, add sugar in it.
- Now add saffron soaked milk in it. Add the saffron in 1 tbsp warm milk, 10 minutes before adding it in the mixture.
- Stir this mixture until sugar is dissolved and ghee is separated from the whole mixture.
- Add powdered cardamom and mix it well by stirring for 1 minute.
- The delicious Badam Halwa is ready. Garnish it with chopped Pistachio and serve hot.
Here are some tips who are trying to cook for the very first time:
- It is recommended to soak the almonds overnight in normal (neither hot nor cold) water if your guests are not approaching you immediately.
- The grounded almond paste’s consistency should alike Rava or sooji paste. Otherwise, you can try a coarse paste for a different texture.
- Pan surface should not heat too much, to avoid the halwa from burning.
- Maintain the flame from low to medium as required during cooking the halwa.
- Stir it continuously.
- Finally, add more milk if required, to adjust the consistency of the mouth-watering Badam Halwa.