Badam Halwa | Almond Halwa | Badam Ka Halwa | How to Make Badam Halwa

Sweets

Badam Halwa | Almond Halwa | Badam Ka Halwa - Almond Halwa is a delicious sweet which just melts in the mouth. Using Saffron, Ghee and Sugar makes it a super hit for any special occasion. A little patience would be required to make Almond Halwa which is perfect for any occasion and would be relished by everyone.

Though Almond Halwa is made all over India, a different style is used in Southern Indian. I make it in a different style.

Generally, we only use Almond paste and Sugar for Almond Halwa but I added Saffron, Milk and Bombay Rava to make it softer and delicious. Almond Halwa requires more Ghee than usual and as the Ghee makes it special and rich.

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Tips

Almonds:

Cook Almonds for 10 minutes or soak them overnight to remove the peel easily.

Almond paste:

Grind the Almond paste with milk for a smooth paste.

Sugar/Jaggery:

Either Sugar or Jaggery can be used to make the dish. Cardamom must be added if Jaggery is being used. Saffron Milk would help achieve the colour but removes the fragrance of the Jaggery.

Ghee:

Roast the Almond paste by pouring the Ghee gradually to enhance the taste.

Bombay Rava:

I personally like Bombay Rava to the Halwa to get the Rava texture.

Salt:

Sweet shops generally add little less than a pinch of Salt to this dish. It is optional but I haven’t used it.

Serving:

If you place it in an air tight container, it remains fresh for 4 days in winter and 2 days in summer. It remains fresh for a week if kept in the refrigerator. Heat in the microwave for 30 seconds if removed from the refrigerator, so that the Ghee melts and the Halwa tastes fresh and good.