Badam Halwa - Sinfully Delicious Almond Dessert

Badam Halwa - Sinfully Delicious Dessert

Badam halwa - was once a sweet which I thought we could never make at home. Always used to buy from shops and relish.

During the course of trying of new recipes and developing old recipes.. I found out that this badam halwa recipe was such an
easy and simple recipe with very few ingredients. It is not at all a big deal !
It is a fool proof recipe. Any one can do it and end in an awesome badam halwa. You will love yourself for reproducing the halwa at home!

Of course, this is a calorie-laden. But once in a while its okay to INDULGE yourself into this sinfully good dessert. And this dessert is made with good almonds and ghee - our traditional fat, which is far better than these days' refined oils, creams and cheeses. The only check you should have when we make this dish is the sugar we add. Just keep it to the low end, which helps the dessert to express the almond texture and saffron plus ghee flavour. The commercially selling badam halwas are very sweet that literally screams on your face after a couple of spoons.

In this recipe I add saffron for natural colour and flavour which gives this sweet a heavenly touch.
Here I never add cardamom as it will over powder the almond and saffron flavour.

I am happy that I am making this sweet dish for this festival season and I never feel guilty to indulge in this sinfully delicious dessert as I make this only once a year - Deepavali !

For more - Sweets, Festival foods, Deepavali goodies,

Ingredients:

• Badam (Almonds) - 1 cup
• Sugar - 1/2 cup
• Saffron - 1 pinch
• Water - 1/4 cup
• Ghee - 1/2 to 3/4 cup
• Milk - 1 cup or slightly more if required

Procedure:

• Soak the almonds over night or soak it in hot water for couple of hours. 
• Once well soaked the seed coat will become loose. Now you can pinch or squeeze out the seeds from the seed coat.
• Remove the seed coats for all the almonds.
• Take this in a blender, add little milk and make a coarse paste. (not very coarse, but like fine rava). Keep aside
• Cut the saffron into tiny bits and soak it in hot milk.
• Take a pan, add the water, add the sugar let it boil.
• Let it come to sticky consistency. 
• Now add the almond paste to the sugar syrup and keep stirring.
• Add the saffron milk to this almond.
• Keep the heat in low as the halwa might splutter on your face.
• Keep stirring.. add one spoon of ghee, keep stirring.. after 5 minutes, add another spoon of ghee, Keep stirring.. after 5 minutes add another spoon of ghee..keep stirring.. without stopping for at least 15 minutes
• Continue stirring till the ghee oozes out and the halwa come out without sticking to the walls of the pan.
• By this time the badam halwa would have got this beautiful golden yellow colour from the saffron.
• The delicious badam halwa is ready be indulged.

Check the texture of the halwa

You can use any good quality non stick pan for easy job.

Once done, transfer it to a clean and dry container.

Enjoy this delicacy with you family and friends on this festival season.

Happy cooking !!