Ingredients:
For Almond Paste:
- 1 cup almonds (badam)
- 1/2 cup milk
For Halwa:
- 1/4 cup ghee (clarified butter)
- 1 cup sugar (adjust to taste)
- A pinch of saffron strands (optional)
- 1/4 teaspoon cardamom powder
- A few chopped almonds and pistachios for garnish
Instructions:
Preparing the Almond Paste:
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Soak the almonds in hot water for about 4-6 hours or overnight. This makes it easier to peel the skin.
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After soaking, peel the almonds. The skin should come off easily.
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Grind the peeled almonds with milk to make a smooth paste. You can use a food processor or a blender for this.
Making the Badam Halwa:
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Heat ghee in a heavy-bottomed pan or kadai.
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Add the almond paste to the pan and cook on medium heat. Keep stirring continuously to avoid lumps.
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Continue to cook and stir for about 15-20 minutes until the almond paste thickens, and you can see the ghee separating from it. The mixture should turn into a golden brown color.
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Add sugar and continue to cook. The sugar will release water, and the mixture will become slightly liquidy again.
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Keep stirring until the halwa thickens once more and starts leaving the sides of the pan.
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If using saffron strands, you can soak them in a tablespoon of warm milk and add them to the halwa. This adds a nice flavor and color to the halwa.
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Finally, add cardamom powder and mix well.
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Remove the pan from the heat.
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Garnish with chopped almonds and pistachios.
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Your Badam Halwa is ready to be served. It can be enjoyed warm or at room temperature.
This rich and creamy Badam Halwa is a delightful dessert. It's perfect for celebrations and special occasions, and its unique almond flavor is sure to be a crowd-pleaser.