This is a long weekend for us. School is closed for Columbus Day and I'm the one who is super excited. Getting them ready for school, helping her with homework makes school days hectic. We are kind of relaxed now and planned to make something to treat the kids. Badam Halwa has been in my to do list for a long time now. I wanted to make something easy and tasty and went through my drafts and selected this one. All of them at home are sweet lovers except me. The end result was perfect and everyone enjoyed it to the core.
Badam halwa is an Almond based Indian dessert made with sugar and ghee. Of course it is a high calorie sweet but it is really good once in a while. As Diwali is almost there I thought of sharing a sweet recipe that would be perfect for the occasion. It is very important to get the texture right and you get that by adding the right amount of ghee and continuously mixing the contents. It is also important to grind the almond into a smooth paste to get that smooth texture. Normally I soak the Almond for 2 - 3 hours, alternatively you can drop them in boiling water and soak for 30 minutes or so. You got to try this rich and yummy sweet for this Diwali !!
Preparation Time - 15 minutes + Soaking Time for Almonds - 2 - 3 hours
Cooking Time - 15 minutes
Serves - 2 - 4
Almonds - 1/2 cup
Sugar - 1/2 cup
Milk - 1/4 cup
Ghee/Clarified Butter - 1/4 cup
Water - 1/2 cup
Cardamom powder - 1 pinch
Yellow food color - 1 pinch/ Saffron - 3 - 4 strands
- Wash and soak the Almonds for 2 - 3 hours.
- Peel the skin of the Almonds.
- Mix one pinch of the yellow food color in 1 tsp of water and keep aside or soak the saffron strands in 1 tsp of warm milk.
- Grind the peeled almonds with 1/4 cup milk into a smooth paste.
- To a nonstick pan or a deep kadai add the sugar and 1/2 cup water and allow it to boil until the sugar dissolves.
- Reduce the flame to medium and slowly add the almond paste and using a ladle break the lumps.
- Add the food color mixed water or the saffron soaked milk, cardamom powder and mix well .
- Start adding the ghee 1 tsp at regular intervals and mix well.
- After few minutes the halwa will start leaving the sides.
- Cook for 3 - 4 additional minutes after adding the remaining ghee until you see bubbles at the bottom.
- Remove from heat and serve warm.
- Make sure you grind the almond into a smooth paste to get the texture right.
- Do not reduce the amount of ghee this amount is perfect and not too overpowering.
- Yellow food color is the most used color for this dessert. You can also use orange color or any color of your preference.