How to Make Badam Halwa | Almond Halwa Recipe

Badam Halwa, also known as Almond Halwa, is a rich and indulgent Indian dessert made from ground almonds, milk, sugar, and ghee. This mouth-watering sweet is a favorite during festivals and special occasions due to its creamy texture and delightful flavor. In this recipe, Mrs. Jhansi shares an easy method to prepare Badam Halwa at home using soaked almonds, whole milk, and a touch of food color. Even beginners can follow these simple step-by-step instructions to create this delectable treat that will impress your family and friends.

Preparation Time: 5 minutes
Soaking Time (Badam): 2-3 hours
Cooking Time: 20 minutes
Main Ingredient: Badam (Almonds)
Serves: 3-4
Bowl Measurement: 200 ml

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Prepare the Greased Plate
• Step 2: Prepare the Colored Milk
• Step 3: Blend the Soaked Almonds
• Step 4: Prepare the Sugar Syrup
• Step 5: Clarify the Sugar Syrup
• Step 6: Strain and Flavor the Sugar Syrup
• Step 7: Incorporate the Almond Mixture
• Step 8: Add Ghee to the Mixture
• Step 9: Add the Colored Milk
• Step 10: Thicken the Halwa with Corn Flour
• Step 11: Final Addition of Ghee
• Step 12: Set the Halwa
• Conclusion

Ingredients

Soaked Badam (Almonds): 1 bowl

Boiled Whole Milk: 1 & 1/2 bowls

Food Color: A pinch (we used green)

Corn Flour: 1/2 bowl

Cardamom: 4 pods

Sugar: 1 and 1/2 bowls (adjust according to sweetness preference)

Water: 1 & 1/2 bowls

Clarified Butter (Ghee): 2 tablespoons

Procedure

Step 1: Prepare the Greased Plate

Grease a plate or tray with a thin layer of ghee and set it aside. This will prevent the halwa from sticking when you pour it in later.

Step 2: Prepare the Colored Milk

In a small bowl, add a pinch of food color (we used green) to 1/2 bowl of milk. Stir well until the color is evenly distributed. Set it aside for later use.

Step 3: Blend the Soaked Almonds

Drain the soaked almonds and place them in a blender. Add 2-3 tablespoons of cooled, boiled milk. Blend the mixture lightly; it should be coarse and not a fine paste. This texture adds a nice bite to the halwa. Set it aside.

Step 4: Prepare the Sugar Syrup

In a large saucepan, combine 1 and 1/2 bowls of sugar with 1 and 1/2 bowls of water. Place the saucepan over high flame and bring the mixture to a boil, stirring occasionally to dissolve the sugar completely.

Step 5: Clarify the Sugar Syrup

Once the sugar has melted in the boiling water, add 1 tablespoon of milk to the syrup. This helps to remove any impurities present in the sugar. The impurities will rise to the surface as scum.

Step 6: Strain and Flavor the Sugar Syrup

Use a fine mesh strainer to filter out the impurities from the sugar syrup. Return the strained syrup to the saucepan and continue boiling on high flame for another 5 minutes to achieve a slightly thick consistency. Meanwhile, crush the cardamom pods, remove the skins, and add the powdered seeds to the syrup for a fragrant aroma.

Step 7: Incorporate the Almond Mixture

Mix 1/2 bowl of milk with the coarse almond mixture to form a smooth blend. Gradually add this almond milk to the boiling sugar syrup while stirring continuously to prevent lumps. Keep stirring over high flame for about 1 minute to combine the ingredients thoroughly.

Step 8: Add Ghee to the Mixture

Add 1 tablespoon of ghee to the almond-sugar mixture. Stir well and let it cook for another minute over medium flame. The ghee adds richness and helps to prevent sticking.

Step 9: Add the Colored Milk

Pour the prepared colored milk (from Step 2) into the boiling mixture. Stir continuously to blend the color evenly throughout the halwa. This will give the halwa a pleasant hue.

Step 10: Thicken the Halwa with Corn Flour

In a separate bowl, combine 1/2 bowl of corn flour with the remaining milk (from the 1 & 1/2 bowls of milk). Mix well to form a smooth, lump-free slurry. Gradually add this corn flour mixture to the cooking halwa while stirring continuously. Reduce the flame to low and cook for 2-3 minutes until the halwa starts to thicken and leaves the sides of the pan.

Step 11: Final Addition of Ghee

Add another tablespoon of ghee to the halwa. Stir well to incorporate the ghee evenly. This enhances the flavor and gives the halwa a glossy finish.

Step 12: Set the Halwa

Turn off the flame and transfer the hot halwa onto the greased plate prepared in Step 1. Spread it evenly using a spatula. Allow it to cool to room temperature.

Conclusion

Your sweet and tasty Badam Halwa is now ready to enjoy! You can serve it warm as a comforting dessert, or allow it to cool and set to cut into pieces for a delightful sweet treat. This rich and flavorful halwa is perfect for festivals, special occasions, or whenever you're craving something indulgent. The combination of almonds, milk, sugar, and aromatic cardamom creates an irresistible dessert that will impress your family and friends.

To make halwa pieces, let the halwa come to room temperature and then cut it into desired shapes.