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badam halwa recipe, how to make badam halwa recipe | almond halwa recipe

badam halwa recipe with step by step photos – south indian style delicious badam halwa recipe.

i have had badam halwa from krishna sweets in chennai. first bite and their badam halwa was too sweet for my taste buds, but i wanted to get the same texture as their badam halwa. so i tried badam halwa many times to get the same texture and taste.

now this recipe is after a lot of trials. at times i would end with badam pudding and at times with a dense badam halwa. so after many trials i have finally managed to make a badam halwa which tastes like the badam halwa you get in south indian sweet shops.

the recipe gives a really good badam halwa, which has the right sweetness and a lovely texture which is not soft and firm. but kind of between. one which gives a heavenly feeling when you savor the halwa. this is a heavy dessert and just a few spoons of it is enough. i have also shared a very light version of badam halwa and one which does not include ghee. recipe on this link – almond halwa

if possible use mamra almonds as they make for a really good halwa. though you can use any good variety of almonds. i have here used mamra almonds. in fact for recipes where badam is the main ingredient, i use mamra almonds. there is a some handwork involved in the recipe as you have to stir and stir, but not like the stirring involved in moong dal halwa. the recipe can be doubled too easily. few more badam recipes on blog are badam ladoo, badam pista barfi and badam kaju katli.

since this is a rich halwa with ghee and dry fruits, its best made and served during festive occasions and special occasions.

if you are looking for more halwa recipes then do check gajar halwa, atte ka halwarava kesari, sooji halwa and beetroot halwa recipe.

almond halwa or badam halwa recipe below:

4.67 from 3 votes
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badam halwa recipe
prep time
45 mins
cook time
20 mins
total time
1 hrs 5 mins
 
badam halwa recipe - rich south indian style halwa made with blanched almonds, ghee and sugar.
course: Dessert
cuisine: Indian
servings: 2 to 3
calories: 697 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
for soaking, blanching and grinding almonds:
  • ½ cup mamra almonds OR 90 grams almonds (badam)
  • 1 cup boiling hot water for soaking & blanching almonds
  • cup water to grind almonds
other ingredients for badam halwa:
  • teaspoon saffron strands (kesar)
  • cup ghee OR 70 grams ghee
  • ½ cup sugar OR 100 grams sugar
how to make recipe
soaking and blanching badam:
  1. soak ½ cup almonds in 1 cup boiling hot water. cover and blanch the almonds for 30 to 45 minutes. if you want, you can even soak the almonds overnight in water.
  2. also soak ⅛ teaspoon saffron strands in 1 tablespoon warm or hot water.
  3. drain the almonds of all the water. now just press each almond and the skin comes out easily. peel all the almonds this way.
grinding badam:
  1. now add the blanched and peeled almonds in a grinder or blender.
  2. add ⅓ cup water and grind the almonds to get a fine rava or sooji like consistency. grind in parts or you can use the pulse option in the grinder. grind for some seconds, scrape off the sides and add unground whole pieces of almonds in the grinder jar. this way grind till you get a rava like consistency in the almond paste. do not make it too fine.
making badam halwa:
  1. heat a thick bottomed pan and keep the flame to a low. now take of all the almond paste in a pan. scrape of the sides as well as the bottom jar with a silicon spatula or spoon to get the almond paste.
  2. continuously stir the almond paste and cook it for 2 to 3 minutes till you get their aroma.
  3. then add ½ cup sugar.
  4. with a spatula stir very well, so that the sugar is mixed evenly with the almond paste.
  5. the sugar will start melting.
  6. keep on stirring and cook this mixture.
  7. the mixture will thicken and start to come together. after adding sugar cook on a low flame for 5 to 6 minutes.
  8. now add the soaked saffron solution. mix it very well.

  9. now we will begin adding ghee in batches. first add 2 tablespoon of ghee.
  10. stir and mix it very well.
  11. cook till this ghee is absorbed by the halwa mixture.
  12. now add another 1 to 2 tablespoons of ghee.
  13. again stir and mix it very well, till all the ghee is absorbed.
  14. this way keep on adding ghee in batches. do cook the halwa on a low flame.
  15. after adding ⅓ cup ghee in batches, keep on stirring the badam halwa and cook till the mixture thickens.

  16. do stir often. the badam halwa will thicken and begin to leave the sides of the pan. you will also see holes in the halwa, when you stir it.

  17. stir and cook till the halwa starts lumping around itself and leaves the sides of the pan.
  18. here is a pic of the badam halwa almost done. just 1 minute before i switched the flame off.

  19. to test take a tiny portion. its hot so be careful. let it cool a bit and form into a ball. it should form a smooth soft ball and not be sticky or wet. it took me 10 minutes to get the right consistency of halwa after adding ghee.
  20. switch off the flame once the badam halwa is done. pour all the halwa in the container and then let it set. you can then scoop out the badam halwa and serve. or else you can spread badam halwa on butter paper. fold and then serve when cooled.

  21. serve badam halwa warm or at room temperature. this halwa stays good for 3 to 4 days at room temperature. you can also refrigerate it.
recipe notes

this approximate nutrition info is per serving:

Nutrition Facts
badam halwa recipe
Amount Per Serving
Calories 697 Calories from Fat 459
% Daily Value*
Total Fat 51g 78%
Saturated Fat 22g 110%
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 87mg 29%
Sodium 9mg 0%
Potassium 254mg 7%
Total Carbohydrates 57g 19%
Dietary Fiber 4g 16%
Sugars 51g
Protein 7g 14%
Vitamin A 21.3%
Calcium 9.4%
Iron 7.4%
* Percent Daily Values are based on a 2000 calorie diet.


step by step almond halwa or badam halwa recipe:

1: soak ½ cup almonds in 1 cup boiling hot water. cover and blanch the almonds for 30 to 45 minutes. if you want, you can even soak the almonds overnight in water.

2. also soak ⅛ teaspoon saffron strands in 1 tablespoon warm or hot water.

3: drain the almonds of all the water. now just press each almond and the skin comes out easily. peel all the almonds this way.

4: now add the blanched and peeled almonds in a grinder or blender.

5. add ⅓ cup water and grind the almonds to get a fine rava or sooji like consistency. grind in parts or you can use the pulse option in the grinder. grind for some seconds, scrape off the sides and add unground whole pieces of almonds in the grinder jar. this way grind till you get a rava like consistency in the almond paste. do not make it too fine.

6. heat a thick bottomed pan and keep the flame to a low. now take of all the almond paste in a pan. scrape of the sides as well as the bottom jar with a silicon spatula or spoon to get the almond paste.

7. continuously stir the almond paste and cook it for 2 to 3 minutes till you get their aroma.

8. then add ½ cup sugar.

9. with a spatula stir very well, so that the sugar is mixed evenly with the almond paste.

10. the sugar will start melting.

11. keep on stirring and cook this mixture.

12. the mixture will thicken and start to come together. after adding sugar cook on a low flame for 5 to 6 minutes.

13. now add the soaked saffron solution.

14. mix it very well.

15. now we will begin adding ghee in batches. first add 2 tablespoon of ghee.

16. stir and mix it very well.

17. cook till this ghee is absorbed by the halwa mixture.

18. now add another 1 to 2 tablespoons of ghee.

19. again stir and mix it very well, till all the ghee is absorbed.

20. this way keep on adding ghee in batches. do cook the badam halwa on a low flame.

21. after adding all the ⅓ cup ghee in batches, keep on stirring the badam halwa and cook till the mixture thickens.

22. do stir often.

23. the halwa will thicken and begin to leave the sides of the pan. you will also see holes in the halwa, when you stir it.

24. stir and cook till the badam halwa starts lumping around itself and leaves the sides of the pan.

25. here is a pic of the badam halwa almost done. just 1 minute before i switched the flame off.

26. to test take a tiny portion. its hot so be careful. let it cool a bit and form into a ball. it should form a smooth soft ball and not be sticky or wet. it took me 10 minutes to get the right consistency of badam halwa after adding ghee.

27. switch off the flame once the halwa is done. pour all the badam halwa in the container and then let it set. you can then scoop out the halwa and serve. or else you can spread badam halwa on butter paper. fold and then serve when cooled.

28. serve badam halwa warm or at room temperature. this halwa stays good for 3 to 4 days at room temperature. you can also refrigerate it.




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This post was last modified on October 18, 2017, 9:31 pm

    Categories DessertsFestival RecipesKids RecipesNavratri & Fasting RecipesSouth Indian RecipesTamil Nadu