Badam Halwa, or Almond Halwa, is a rich and indulgent sweet from Indian cuisine, rooted in the traditional regional recipes of South India. Made with ground almonds, sugar, and ghee, it’s slow-cooked to a thick, glossy, and smooth consistency. A hint of saffron adds a fragrant aroma, elevating the dish even further. While it tastes luxurious, the recipe is simple and only requires a short ingredients list. This melt-in-the-mouth halwa is perfect for festivals, special occasions, or whenever you want to treat yourself.
In a bowl, soak the almonds in 1 cup of boiling water for 20 minutes. Drain, rinse under cold water, and peel off the skins. Pat the peeled almonds dry.
Description - Step 2
Grind The Almonds
In a grinder or blender, grind the peeled almonds with ⅓ cup water until you have a smooth, fine paste. Set aside.
Description - Step 3
Prepare The Sugar Syrup
In a small pan, combine the sugar with the remaining ⅙ cup of water. Heat on medium, stirring until the sugar dissolves completely. Remove from heat and set aside.
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Cook The Almond Paste
In a heavy-bottomed kadai or non-stick pan, add the almond paste. Cook on low heat, stirring constantly, for 2-3 minutes until fragrant. Pour in the sugar syrup and mix well. Continue cooking on low heat, stirring continuously, until the halwa thickens and begins to leave the sides of the pan.
Description - Step 5
Add Saffron, Cardamom And Ghee
Soak the saffron strands in 1 tsp warm milk. Add this saffron milk and the cardamom powder (if using) to the halwa. Mix well. Now, begin adding the ghee little by little, stirring constantly. Keep cooking and stirring until the halwa achieves a glossy sheen and semi-soft, fudge-like consistency.
Description - Step 6
Garnish And Serve
Remove the halwa from the heat. If desired, garnish with sliced pistachios or cashews. Serve warm. The halwa will firm up further on cooling to room temperature.
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South Indian
Intermediate
Dessert
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