Fullmeals

Badam Halwa - Melt in Mouth Sweet

Name: Badam Halwa - Melt in Mouth Sweet
Prep time: 245 min
Cook time: 20 min
Total time: 265 min
Yield: 4 People
Cuisine: Indian
Ingredients: 1 cup Almonds (Badam); 1 cup Sugar; a pinch Saffron; 1 tsp Cardamom powder; 500 ml Milk; 1/4 cup Ghee; as needed Pistachios (for garnish)

Ready in265 min
Prep245 min
Cook20 min
CuisineIndian · South Indian
Serves4 People
DifficultyMedium
Calories~450 kcal

Ingredients

Main Ingredients

1 cupAlmonds (Badam)
1 cupSugar
a pinchSaffron
1 tspCardamom powder
500 mlMilk
1/4 cupGhee
as neededPistachios (for garnish)

Step-by-Step Instructions

1.Soak and Peel Almonds
Add 1 cup of almonds to boiling water and let them soak for 4 hours. After soaking, drain the water and easily remove the skin from the almonds.
2.Grind Almonds
Transfer the peeled almonds to a mixer grinder. Grind them coarsely first. Then, add 200ml of milk and grind again until you achieve a sand-like texture.
3.Sauté Almond Mixture
Heat 4 tablespoons of ghee in a pan. Add the ground almond mixture and sauté for 3 minutes on medium heat, stirring continuously, until the raw smell disappears.
4.Add Saffron and Milk
Add a pinch of saffron to the sautéed mixture and mix well. Then, pour in the remaining 300ml of milk and continue to cook, stirring frequently, until the mixture thickens and starts to leave the sides of the pan.
5.Incorporate Sugar and Ghee
Once the mixture has thickened, add 1 cup of sugar (adjust to your taste) and mix thoroughly. The sugar will melt, making the mixture liquidy again. Gradually add the remaining 1/4 cup of ghee, a spoonful at a time, as the halwa absorbs it. Continue stirring until the halwa becomes thick, glossy, and leaves the sides of the pan.
6.Add Cardamom Powder
Stir in 1 teaspoon of cardamom powder and mix until well combined. Continue cooking for another minute until the halwa reaches your desired consistency.
7.Serve and Garnish
Once the badam halwa is ready, transfer it to a serving bowl. Garnish with a few strands of saffron and chopped pistachios. Serve warm or chilled. It can be stored in the refrigerator for up to a week.

Ready in

265 mins

Cuisine

Indian · South Indian

Prep Time

245 min

Cook Time

20 min

Serving

4 People

Difficulty

Medium

Calories / Serving

~450 kcal

Adjust Servings

Measurements

Tap an ingredient to mark it ready0 of 7 ready

Step-by-Step Instructions

Follow each step to make the recipe successfully.

Soak and Peel Almonds
Add 1 cup of almonds to boiling water and let them soak for . After soaking, drain the water and easily remove the skin from the almonds.
Grind Almonds
Transfer the peeled almonds to a mixer grinder. Grind them coarsely first. Then, add 200ml of milk and grind again until you achieve a sand-like texture.
Sauté Almond Mixture
Heat 4 tablespoons of ghee in a pan. Add the ground almond mixture and for on medium heat, stirring continuously, until the raw smell disappears.
Add Saffron and Milk
Add a pinch of saffron to the mixture and mix well. Then, pour in the remaining 300ml of milk and continue to cook, stirring frequently, until the mixture thickens and starts to leave the sides of the pan.
Incorporate Sugar and Ghee
Once the mixture has thickened, add 1 cup of sugar (adjust to your taste) and mix thoroughly. The sugar will melt, making the mixture liquidy again. Gradually add the remaining 1/4 cup of ghee, a spoonful at a time, as the halwa absorbs it. Continue stirring until the halwa becomes thick, glossy, and leaves the sides of the pan.
Add Cardamom Powder
Stir in 1 teaspoon of cardamom powder and mix until well combined. Continue cooking for another minute until the halwa reaches your desired consistency.
Serve and Garnish
Once the badam halwa is ready, transfer it to a serving bowl. Garnish with a few strands of saffron and chopped pistachios. Serve warm or chilled. It can be stored in the refrigerator for up to a week.

Before You Cook

Helpful details before you start

Ingredient SubstitutionsMissing something? View suitable alternatives.

View 3 swaps

No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)

AllergensThis recipe contains nuts and dairy.

nutsdairy

Plan Ahead

Complete this step earlier to save time later.

Soak and Peel Almonds4 hours
Add 1 cup of almonds to boiling water and let them soak for 4 hours. After soaking, drain the water and easily remove the skin from the almonds.
View Step 1

Storage & Leftovers

Keep your leftovers fresh and ready to enjoy.

Refrigerate
It can be stored in the refrigerator for up to a week.

Variations

Simple ways to adapt this recipe.

Substitute white sugar with jaggeryIngredient swap
Substitute white sugar with jaggery or brown sugar for a different flavor profile.
Add rose essence instead ofIngredient swap
Add rose essence instead of cardamom powder for a floral aroma.

Helpful Tips

Small details that can improve the final result.

PreparationSoaking Almonds in Hot Water Makes Peeling Easier
Cooking tipGrind Almonds Coarsely for a Sand
Like texture, which enhances the halwa's consistency.
Cooking tipStir Continuously While Cooking to
Stir continuously while cooking to prevent sticking and ensure even cooking.
Cooking tipAdd Ghee Gradually as the Halwa Absorbs It
Until it starts leaving the sides of the pan.