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Badam Halwa Recipe: How To Prepare Almond Halwa At Home
Badam halwa is a traditional Indian sweet that is popular across the country. Badam halwa is generally prepared for any joyous occasions - including festivals, weddings, naming ceremony, etc.
The badam halwa is basically made of badam, sugar and ghee as the main ingredients. This delicious almond halwa melts into your mouth and heightens your taste buds once you take a bite of it. The badam halwa is purely made out of almonds and hence is extremely rich. You will not be able to eat more than two spoons at a go.
This toothsome sweet is easy to prepare at home and does not take too much of your kitchen time. However, it does involve a lot of handwork of stirring the mixture continuously, until it comes to the correct consistency.
Also, learn how to make atte ka halwa, kaju halwa and bombay halwa.
Here is a video recipe on how to make almond halwa. Also, read and follow the step-by-step procedure along with images.
BADAM HALWA VIDEO RECIPE
Recipe By: Meena Bhandari
Recipe Type: Sweets
Serves: 3-4
-
Almonds - 1 cup
Sugar - ½ cup
Water - 5½ cups
Ghee - ½ cup
Saffron strands - 7-8
-
1. Add 4 cups of water in a heated pan.
2. Allow the water to boil for about 2 minutes.
3. Add the almonds and cover it with a lid.
4. Allow it to cook for 8-10 minutes on a high flame.
5. Check if the almonds are done by pressing the almonds. If the skin comes off easily, then it's done.
6. Remove the pan from the stove and transfer it into a bowl and allow it to cool for 5 minutes.
7. Add a cup of water in another bowl.
8. Peel the skin off, by just pressing the almonds. The skin will come out easily.
9. Transfer the almonds into the bowl after peeling them.
10. Once done, transfer the almonds into a mixer jar.
11. Add quarter cup of water and grind it into a coarse paste and keep it aside.
12. Add quarter cup of water in a heated pan.
13. Add sugar, stir well and allow it to dissolve.
14. Add saffron strands.
15. Allow it to boil for a minute and keep it aside on a low flame.
16.In another heated pan, add ghee.
17. Once it melts, add the ground almonds.
18. Allow it to cook for 8-10 minutes by stirring continuously, until the mixture turns into a granular consistency.
19. Once done, add the sugar syrup and stir well for about 2 minutes until the ghee separates.
20 Remove the pan from the stove and transfer the halwa in a bowl and allow it to set.
21. Serve badam halwa at room temperature or chilled.
- 1. Once the almonds are cooked, you can strain them, change the water and then peel the skin off.
- 2. You can also soak the almonds overnight to remove the skin easily.
- 3. After peeling, the almonds are transferred to a bowl of water, so that it retains its white colour.
- Serving Size - 1 tablespoon
- Calories - 132 cal
- Fat - 8 g
- Protein - 3 g
- Carbohydrates - 15 g
- Sugar - 14 g
- Fibre - 1 g
STEP BY STEP - HOW TO MAKE BADAM HALWA
1. Add 4 cups of water in a heated pan.
2. Allow the water to boil for about 2 minutes.
3. Add the almonds and cover it with a lid.
4. Allow it to cook for 8-10 minutes on a high flame.
5. Check if the almonds are done by pressing the almonds. If the skin comes off easily, then it's done.
6. Remove the pan from the stove and transfer it into a bowl and allow it to cool for 5 minutes.
7. Add a cup of water in another bowl.
8. Peel the skin off, by just pressing the almonds. The skin will come out easily.
9. Transfer the almonds into the bowl after peeling them.
10. Once done, transfer the almonds into a mixer jar.
11. Add quarter cup of water and grind it into a coarse paste and keep it aside.
12. Add quarter cup of water in a heated pan.
13. Add sugar, stir well and allow it to dissolve.
14. Add saffron strands.
15. Allow it to boil for a minute and keep it aside on a low flame.
16.In another heated pan, add ghee.
17. Once it melts, add the ground almonds.
18. Allow it to cook for 8-10 minutes by stirring continuously, until the mixture turns into a granular consistency.
19. Once done, add the sugar syrup and stir well for about 2 minutes until the ghee separates.
20 Remove the pan from the stove and transfer the halwa in a bowl and allow it to set.
21. Serve badam halwa at room temperature or chilled.
