Badam ka halwa is a all time favorite halwa during winters and is prepared in India on festive occasions. This is a sweet treat which is very good for staying warm in winters. This dish is a bit heavy so it can be had once in a while.You cannot eat more than a small dessert bowl of this halwa because of its richness. Almond halwa is very good for people who suffer from migraine. This halwa can be kept in fridge for 8-10 days easily.
I have used some wheat flour for better consistency, you can also use suji (semolina) for this purpose. Add some saffron strands for more warm effect. Although it is time consuming and asks for a lot of hand work as you have to continuously stir it, but you must try it. it is such a amazing delicacy. Make it for your guests and i am sure they will their fingers off. Yum
Recipe Type : Sweet
Cuisine : Indian
Serves : 5-6
Time : 2 hour
- 1 cup Almonds (Soaked overnight in water and skin peeled) (I used american almonds, you can use any good quality almonds, mamra works best)
- 1/2 cup Clarified Butter
- 1/2 cup Water
- 3/4 cup Milk
- 3/4 cup Sugar
- 1/4 cup Whole wheat flour
- 2 pinch Cardomom Powder
- 2 tbs Chopped/sliced almonds
Method (Step By Step Badam ka halwa recipe with pictures) :-
1. First of all prepare all the ingredients.
2. Take the almonds and crush the almonds in mixer with help of little milk and make smooth paste.
3. Heat a wok, add clarified butter (ghee), whole wheat flour and almond paste in it. Roast this paste by continuously moving it back and forth with a flat spoon.
4. Make sure mixture does not burn. Keep stirring on medium flame till it changes color to light brown and starts smelling good.
5. Meanwhile heat the milk and water on the flame and when flour gets well roasted, add this hot milk water milk to the halwa while stirring continuously.
6. Cook for 3-4 minutes and then add sugar and cook it till leaves ghee. You have to make sure halwa should not stick to the wok.
7. As it leaves ghee, add cardamom powder and mix well. Badam ka Halwa is ready now.
8. Garnish badam ka halwa with almonds on top and serve hot.
- When the halwa gets well cooked, it will release almost all the ghee you put into it, I prefer to take that out of my halwa and use it for vegetables or paranthas.
- You can also add saffron strands for more garnish and also warm effect.
- To peel the almond skin faster, boil some water and add the soaked almonds in it. Rest it for 5 minutes and then peel. Almonds will get peeled much faster.
- You can also use silver work to decorate the halwa.