14 October, 2019
Almond/badam/badami halwa |
Almond/badam halwa recipe explained with step by step procedure pics. An easy but rich dessert/sweet for any kind of celebrations or occasions like festivals, marriages or any small functions. I make this halwa as per our requirement, but you can always adjust the quantity of ghee, sugar , color etc used in the recipe.
Other kinds of halwa recipes here on my blog are – Pineapple halwa , apple almond halwa , banana halwa with walnut & almond , soya bean flour-wheat flour-banana halwa , carrot halwa using jaggery , beetroot halwa , whole wheat milk halwa , whole wheat milk mango halwa , 1/4 cup halwa , whole ragi milk halwa , dumrot/kashi halwa
You can also check many kinds of sheera/kesari recipes here – apple sheera/kesari , fruits & nuts semolina sheera , mango semolina sheera , winter carrot sheera , jack fruit sheera , Pineapple kesari/sheera/halwa , rava/rave kesari , vermicelli kesari
You can find few choco based desert recipes as well – chocolate idly , chocolate mousse , chocolate dosay/dosa , semolina choco bath , vermicelli choco bath
Note :
- You can blanch the almonds, ie soak them in boiled water for 5 minutes, then peel the skin and soak them in normal water for 2 to 3 hours and then grind
- You can grind only almonds along with milk and add the remaining ingredients like sugar, saffron etc later into the pan once the ground almond becomes thick
- You can put water and milk in equal proportion instead of using only milk or you can use only water to grind, but the milk enhances the taste of the halwa
- You can use yellow or orange food color – if you are using them regularly, I never use any artificial food color for any dish, so I have used saffron strands
- You can put more ghee if you feel like or depending on your taste
Ingredients : measuring cup used – 250 ml
- Almond/badam – 1 cup
- Almond flakes – 1 tbsp
- Milk – 3/4 cup
- Sugar – little less than 3/4 cup (I have used raw cane sugar)
- Ghee – 5 tbsp + 1 tsp (adjust)
- Saffron strands – 1/8 tsp
- Cardamom powder – 1/4 tsp
PROCEDURE :
- Soak the almonds in plain water for minimum 3 hours (actually I soak them when I get up in the morning and prepare halwa once I finish cooking, serving, packing tiffin etc ie.. approximately 4 hours), then peel the skin
- Now gather the peeled almonds, sugar and saffron in a mixie jar and grind into a slightly coarse paste
- Heat 3 tbsp ghee in a pan/kadai and add in the ground almond mixture and stir continuously until it thickens up, now add in the remaining ghee and stir further until it leaves the edges of the pan, add in cardamom powder, then remove from the heat
- Garnish with almond flakes and serve
