Badam Halwa

  

 

Ingredients

3/4 Cup Whole almonds

1/2  Cup Sugar

1/2  Cup Ghee  

1/2  tsp Cardamom powder

Saffron  few strands

1/2  Cup Milk

 

Preparations

Soak the almonds overnight so that the skin comes off easily. Now peel the skin and add the almonds to a blender. Along with the almonds, you can also add the sugar so that everything is ground together.

Take a heavy bottom kadhai, add the ghee to it, and now add the almond and sugar into the melted ghee. Cook this mixture on low flame by stirring constantly. Remember to stir constantly or the almonds will stick to the bottom of the kadhai.

Once the contents start to leave the pan and become a uniform mixture, add the cardamom powder and saffron strands. Now slowly add some milk to make the consistency a little runny.

Once the mixture is well formed, remove it from the flame and serve in a serving bowl. Enjoy while hot.

 

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Badam Halwa with Almond Flour

 Ingredients 

1 tbsp Whole Milk

1 pinch saffron strands

1/3 cup ghee, divided, melted

1 cup almond flour

1 cup Whole Milk

1/2 cup granulated sugar, use 75 grams for a less sweeter halwa

1/4 tsp cardamom pdr

2 tbsp almonds or pistas slivered to garnish 

 

Instructions 

In a tbsp warm milk soak crushed saffron strands, can be microwaved for 30 seconds

Stovetop Method

• In a heavy bottom pot, heat ghee on medium flame.
• Reduce to low heat. Add almond flour and sauté till the raw smell of the almond flour disappears and the almond flour starts to turn golden in color. Stir continuously to avoid burning. Total it will take about 10 minutes.
• Now add milk and mix continuously so that there are no lumps. Cook for another 5-6 minutes till the almond flour soaks all the milk.
• Add sugar, saffron milk, cardamom powder and stir well. Halwa loosens and then saute to thicken it again.
• Cook till the halwa thickens and ghee leaves sides of the pan in about 6-7 minutes.
• Almond Flour Halwa thickens as it cools. Once you have the right consistency take it out in a serving bowl. Do not leave in the pan as it can overcook and get chewy.
• Serve badam halwa warm, garnished with slivered pistachios or almonds.

Notes

• Use almond flour for this recipe. Almond meal is not as fine, and won’t make a smooth halwa. 
• For melt in the mouth halwa, the right amount of ghee is important. Hence I suggest to use the amounts mentioned in the recipe. 

 

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https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.

Badam Halwa

 

Ingredients

• 1 cup almonds (badam)
• 1 cup milk
• 1/2 cup ghee (clarified butter)
• 1 cup sugar
• A few strands of saffron (kesar), optional
• Cardamom powder (elaichi), to taste
• Chopped nuts for garnish (like pistachios or almonds)

2.Instructions

Step1-Soaking the Almonds:

• Soak the almonds in hot water for about 30 minutes to 1 hour. This will soften them and make it easier to peel off the skins.

Step2-Peeling and Grinding:

• After soaking, peel the almonds. You can easily remove the skins by pinching the almonds; the skins should slip off easily.
• Grind the peeled almonds with the milk to make a smooth paste. Add the milk gradually to facilitate grinding. The paste should be thick and smooth.

Step3-Cooking the Halwa:

• Heat ghee in a heavy-bottomed pan or kadhai over medium heat.
• Add the almond paste to the ghee and stir continuously. Cook the almond paste in ghee until it thickens and starts to leave the sides of the pan. This process may take about 15-20 minutes on medium heat. Keep stirring to prevent sticking or burning.

Step4-Adding Sugar and Flavorings:

• Once the almond paste has thickened, add sugar and mix well. The mixture will become slightly liquidy due to the sugar.
• Add saffron strands (if using) and cardamom powder. Mix thoroughly.

Step5-Cooking Until Thickened:

• Continue cooking the halwa on medium-low heat, stirring frequently, until it thickens to the desired consistency. This may take another 10-15 minutes.

Step6-Garnishing and Serving:

• Once the halwa reaches the desired consistency (it should be thick and leave the sides of the pan), remove from heat.
• Garnish with chopped nuts like pistachios or almonds.
• Serve hot or warm. Badam Ka Halwa can be enjoyed on its own or with a scoop of vanilla ice cream for a delightful contrast.

3.Tips

• Ensure you use a heavy-bottomed pan to prevent burning and ensure even cooking.
• Adjust the sugar quantity to suit your taste.
• The consistency of the halwa should be thick yet moist.
• Stir continuously while cooking to avoid lumps and achieve a smooth texture.
  

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