Every Diwali, you can smell the aroma of this traditional sweet in our house!
Badam ka halwa made with the Mamra quality is indeed as good as any halwa can get and amply distinguishes itself from those available in the stores! The deep brown colour and slightly abrasive texture is a treat to the eyes and mouth but only until the flavour hits your palate…all these different experiences in just that one spoon of this badam ka halwa will surely whirl your senses in a frenzy wanting more!
Wish you all a very happy sweet and safe Diwali ?
|Preparation Time||Overnight soaking (8-10 hours)|
|Cook Time||1 hour|
Ingredients for Badam Halwa
( 1 cup=200 ml, 1 tbsp=15 ml)
|500 gm||Mamra Badam (or best quality American Almonds)|
|2 cups||Desi Ghee (clarified butter)|
|¾th cup||Powdered sugar|
|½ cup||Warm milk|
|2 cups||Warm water|
|1 tsp||Elaichi powder|
|A few||Strands of saffron (kesar)|
|1-2 tbsp||Pistachio slivers for garnish|
|1-2 tsp||Almond flakes for garnish|
Instructions for the Badam Halwa
|1||Soak the almonds overnight in water.
|2||Remove the skin the next day and blend coarsely in a blender. (I prefer the texture a little coarse with a few pieces of almonds too). Do not grind with water. Also do not make a very smooth paste.
|3||Heat 1 cup of ghee in an iron kadhai. Add the almond paste. On a slow flame, cook this mixture until the colour starts becoming brown. Keep stirring, else the paste will get stuck. Keep the flame on low. The 2nd cup of ghee, add from time to time when you find the mixture turning dry. This takes upto 30-40 minutes to turn deep brown.
|4||Now heat up the milk and water. Add them in intervals, stirring continuously. Dry out the mixture but not completely.
|5||When a little liquid still remains, add in the powdered sugar and mix well. Keep stirring on a low flame. (In case the halwa feels very dry, add more water). (Also in case you want the halwa very sweet you can increase the quantity of sugar).
|6||Now, add in the elaichi (cardamom) powder and saffron strands. Serve hot garnished with pistachios and almond flakes.
- You can freeze the halwa in the freezer for 2-3 months.
- Just warm the quantity you require on a pan with a little warm water and a bit of warm ghee.
- Best serve hot.