Badam Halwa Recipe

Badam Halwa Recipe with Step by Step Pictures. Delicious and melt in mouth badam | almond halwa which taste absolutely mouthwatering. Badam halwa also known as almond halwa is made healthier with jaggery and lots of ghee to achieve the melt in mouth texture.

Badam Halwa

Its monday, I am gonna start this week by sharing a rich sweet recipe to make your week so sweet. This recipe was in my mind for ages. But somehow I postponed it from making, because it is so rich. But nothing can compromise it taste.

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• Badam Halwa
• About Badam Halwa
• Ingredients
• Badam Halwa (Step by Step Pictures)
• 📖 Recipe Card

Halwa is always yummy. Specially this recipe, it is mouthwatering. This is not at all complicated to make. You will never go wrong with this recipe, if you follow my steps. Try to add a good amount of ghee in this recipe, that will make it non sticky and halwa like. Check out my chewy and  jelly like halwas too cornflour halwa or custard powder halwa.

About Badam Halwa

Badam halwa is also known as almond halwa or badam ka halwa. It is such an easy recipe made using almonds, jaggery, ghee, milk and flavouring. Traditional South Indian badam halwa recipe is made using sugar and tons of recipes are available all over online.

So I decided to make my Amma's special badam halwa which is made with jaggery. The cool thing about this recipe is it is easy and doesn't require any extra steps like peeling almonds which you have to do in traditional badam halwa.

But I can promise you that you don't have to compromise on the taste and texture. The badam halwa is so mouth watering and so flavourful you have to try this.

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My Recipe for Badam Halwa (using Jaggery)

You known traditional badam halwa involves so much steps like soaking badam in hot water and peeling off the skins one by one. Grinding it and cooking with lots of refined sugar until glossy and halwa like.

Not this recipe, it is one of the less complicated recipe in which you grind badam or almonds with skins on and cook them with jaggery. The texture is almost same to the traditional one, it is glossy, chewy, non sticky, melt in mouth. But this is less time consuming to make and healthier.

Ingredients

Almonds (Badam) - Use raw organic almonds for best taste. Make sure to soak the almonds in water before grinding. Even though this step is optional, it helps grinding process smooth.

Milk - I used milk for grinding the almonds. You can use water also, but milk adds taste and texture.

Jaggery - try to source organic jaggery for better taste and texture.

Ghee - don't be stingy with the ghee, more the ghee richer the taste and texture.

Saffron - one of the main flavouring in badam halwa.

Cardamom - if you are not a fan of cardamom, you can skip it.

Important Points to remember

Here are few of my pointers to remember or note before making the halwa.

• Make sure the almonds is soaked before grinding for smoother texture.
• You can use raw almonds or roasted almonds too. When I first made this halwa, I used roasted unsalted almonds which was so good.
• Make sure you make jaggery syrup with equal parts jaggery and water. Since this thin consistency and longer cooking time gives the iconic melt in mouth texture in the halwa.
• Be generous with the ghee and add little at a time.
• The halwa has to be cooked on medium low heat for getting the chewy texture.
• Don't skip saffron, it adds aroma and taste.

Badam Halwa (Step by Step Pictures)

1)Take almonds in a bowl and cover it with hot water and soak it for 30 mins.

2)Now take the soaked almonds in a blender along with milk and grind to a puree. You can add milk little at a time when grinding to get a smooth puree.

3)Don't need to make it extra smooth. a little coarse is fine.

4)Take jaggery and water in a sauce pan and bring it to a full boil.

5)Once it reaches full boil, Set this aside.

6)Heat 1 tablespoon ghee in a kadai. Nonstick kadai is preferable.

7)Add in the ground almond puree. Saute this for 4 to 5 minutes until the raw smell leaves.

8)The mixture will get thick in texture.

9)Now use a strainer and strain the jaggery syrup over the sauted almond mixture. Now mix this really well.

10)Keep mixing and cooking this almond mixture until it starts to thickens and slightly glossy. It will take around 10 to 15 minutes.

11)You have to keep on cooking this until the mixture thickens.

12)Now start adding in ghee a tablespoon at a time. Keep adding little by little until the mixture thickens.

13) It will take around 15 to 20 mins.

14)you will see the mixture leaves the sides of the pan and ghee oozing on the sides.

15)At this point add in cardamom powder and saffron. mix well. The mixture will be thick.

16)It will get even more thick as it cools. Once it is cool enough to handle, serve.

17)Enjoy.

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If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.

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