i had made the almond halwa or badam halwa as we call it in hindi for dussehra festival, but could not post the recipe at that time. so had decided that will post it before diwali.
sweets and sweets is what we see during the diwali festival. when we were kids, our neigbours would gift us both savory and sweet diwali treats and they would be sooo much that all of us would get bored of these after 2-3 days
i always preferred the savory ones over the sweet mithais. amongst the sweet mithai, i used to only like cashew barfi or kaju katli. till today it is my favorite.
okay, now coming back to this almond halwa. it is a super light and not at all a heavy dessert. there is very less oil in the halwa. in this halwa you won’t see oil or ghee oozing out from anywhere.
the predominant taste and flavor in this badam halwa is only of almonds and almonds.. if you are fond of almonds then you will like this almond halwa.
instead of ghee, i have added coconut oil. the almonds over power the aroma of the coconut oil and you won’t even know there is coconut oil in the halwa.
though you can add sunflower oil or add ghee if you prefer. made with simple ingredients this is a super light healthy almond halwa.
lets start step by step badam halwa or almond halwa recipe:
1: soak or blanch the almonds. what you see below is almonds soaked overnight and drained. blanching the almonds would help in peeling them easily. soaked ones take a lot of time. so i did not peel the almonds.
2: blend the almonds in a blender to a smooth puree. take the almond puree in a wide pan.
3: start cooking the almond paste on a low to medium flame.
4: keep on stirring the paste at intervals. the paste splutters, so be careful while stirring.
5: the paste would start becoming dry and will become thick. this is how the paste appears after 12-13 minutes.
6: at this stage add sugar.
7: stir and then add water.
8: again stir.
9: add oil.
10: stir and let the mixture cook for some 20 minutes more. be ready to exercise your wrist muscles with the constant stirring
11: thickened a bit…9 minutes after adding oil.
12: has become lumpy and thickened very well. after 10 minutes. the mixture has to become lumpy and it should stick to each other. if you add more oil or ghee you will see the oil separating out at this stage very clearly.
13: time to add crushed cardamom and saffron… mix well and switch off the fire.
14: now you can serve the almond halwa warm or hot in serving bowls or spread the hot halwa evenly on a greased plate or baking tray. if you want you can apply silver paper (varaq) on top of the halwa. i avoid all these things due to contamination in the varaq.
15: once the badam halwa cools, then slice in square or diamond shapes.
16: serve almond halwa and enjoy.
almond halwa or badam halwa recipe below:
- 11/2 cups almonds/badam soaked overnight or blanched
- 2 cups water
- 2 pinch of saffron/kesar
- 5-6 green cardamon crushed
- ½ cup water or milk
- ½ cup sugar
- ¼ cup coconut oil
- blend the soaked almonds with 2 cups water to a smooth paste.
- take the almond paste in a pan.
- cook till the mixture thickens and dries.
- now add sugar.
- add water and stir again.
- keep on stirring.
- add oil.
- stir and cook till the whole mixture becomes lumpy and thick.
- lastly add saffron and cardamom and stir.
- pour on a greased plate or pan.
- let the almond halwa cool.
- slice in diamond or rectangular shapes.
- you can also refrigerate the almond halwa and then slice them.
- badam halwa stays good for 5-6 days in the refrigerator.