• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

My Cooking Journey logo

  • Home
  • Recipes
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
×

Home » Desserts » Burfi and halwa » Badam Halwa | Almond Halwa

Published: Aug 3, 2014 · Modified: Mar 10, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Badam Halwa | Almond Halwa

Jump to Recipe

Badam Halwa or Almond Halwa is very rich and also quite a healthy treat for kids since it is made entirely with almonds. This is an excellent desert for festivals or for special occasions

Badam Halwa in a bowl

I am very happy to be the host of the month for the event South North Challenge (SNC). This event is very close to my heart because this was the first event I joined since I started blogging.

With heavy heart I am hosting the last of the series since this event is coming to an end. I had the opportunity to learn many new dishes from the Northern part of India and it was a great exposure to many of South Indians.

Divya of You too can cook is the brain child of this event and she has run this very successful event with lot of enthusiasm.

The theme for this month is halwa/kheer and the first thing that came to my mind is the very tempting Badam halwa. This is very rich and also quite a healthy treat for kids since it is made entirely with almonds. My mother is visiting me and I knew this would be a good time to try out this delicious treat.

Badam Halwa in a bowl with spoon

Preparation time – 20 minutes plus overnight for soaking the almonds
Cooking time – 60 minutes
Difficulty level – Medium

Ingredients to make Badam Halwa – (Serves 10-12)

  • Almonds / Badam – 1 cup (Soak in hot water overnight)
  • Sugar – 1 ½ cups
  • Ghee – 3 tbsp
  • Saffron – ½ tsp
  • Milk – ¼ cup
Badam Halwa in a cup
Badam Halwa garnish with almonds

Procedure to make Almond Halwa

  • Soak the almonds in hot water overnight and then peel them the next morning. To ensure easy peeling of the nuts, I usually soak the almonds in a hot case. This helps retaining the heat and hence the almonds peel very well.
  • Grind the peeled almond to a paste adding the milk. Make sure that the paste is very smooth to ensure smooth halwa.
Grind the peeled almonds
  • In a heavy bottom deep pan, add the sugar and add enough water to cover the sugar. Now cook it on low to medium heat until the sugar dissolves. Now increase the heat and let it boil very well. We have to attain single thread consistency syrup and this could take about 15 minutes. To check for the consistency, remove a little bit of syrup in a ladle. Cool it a bit and then touch it with your forefinger. Now touch the syrup with your thumb and slowly pull it apart. You know the syrup is ready when the syrup stretches to form a thread.
  • At this stage add the ground almond to the syrup and mix well. Now let this cook over medium heat. The mixture will liquefy once you add the ground almond, but will start to thicken upon cooking. This will take anywhere from 20-30 minutes.
Cook the ingredient in a pan
  • Keep stirring and cooking the halwa until it starts to bubble vigorously. Now add the ghee and the saffron threads and continue to cook.
  • Once the halwa starts to change color slightly (it will become lighter in color) and becomes frothy on the sides, turn off the flame. Let it cool down a bit and then transfer to a serving dish. The halwa will be very wet when hot but will cool down considerably once cooled. So do not let the halwa thicken too much otherwise it will become very hard and will lose its 'melt in the mouth' texture.
Keep stirring and cooking
  • Serve at room temperature.
Badam Halwa Served in a bowl with spoon

Other Halwa Recipes

  • Diwali / Deepavali Traditional Indian Sweets
  • Chakka Varatti | Jackfruit Halwa | Jackfruit Preserve
  • Bombay Karachi Halwa | Corn Flour Halwa
  • Aloo Ka Halwa | Potato Halwa – Uttar Pradesh Special

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Badam Halwa in a cup

Badam Halwa | Almond Halwa

Badam Halwa or Almond Halwa is very rich and also quite a healthy treat for kids since it is made entirely with almonds. This is an excellent desert for festivals or for special occasions
No ratings yet
Print Pin Rate
Course: Dessert, Festival Recipes, Kids Friendly
Cuisine: Indian
Diet: Vegetarian
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 10 people
Calories: 241kcal
Author: Sandhya Ramakrishnan

Equipment

  • bowl
  • Grinder
  • spatula

Ingredients

  • 1 cup Almonds / Badam Soak in hot water overnight
  • 1½ cups Sugar
  • 3 tbsp Ghee
  • ½ tsp Saffron
  • ¼ cup Milk

Instructions

  • Soak the almonds in hot water overnight and then peel them the next morning. To ensure easy peeling of the nuts, I usually soak the almonds in a hot case. This helps retaining the heat and hence the almonds peel very well.
  • Grind the peeled almond to a paste adding the milk. Make sure that the paste is very smooth to ensure smooth halwa.
  • In a heavy bottom deep pan, add the sugar and add enough water to cover the sugar. Now cook it on low to medium heat until the sugar dissolves. Now increase the heat and let it boil very well. We have to attain single thread consistency syrup and this could take about 15 minutes. To check for the consistency, remove a little bit of syrup in a ladle. Cool it a bit and then touch it with your forefinger. Now touch the syrup with your thumb and slowly pull it apart. You know the syrup is ready when the syrup stretches to form a thread.
  • At this stage add the ground almond to the syrup and mix well. Now let this cook over medium heat. The mixture will liquefy once you add the ground almond, but will start to thicken upon cooking. This will take anywhere from 20-30 minutes.
  • Keep stirring and cooking the halwa until it starts to bubble vigorously. Now add the ghee and the saffron threads and continue to cook.
  • Once the halwa starts to change color slightly (it will become lighter in color) and becomes frothy on the sides, turn off the flame. Let it cool down a bit and then transfer to a serving dish. The halwa will be very wet when hot but will cool down considerably once cooled. So do not let the halwa thicken too much otherwise it will become very hard and will lose its 'melt in the mouth' texture.
  • Serve at room temperature.

Nutrition

Calories: 241kcal | Carbohydrates: 33g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 3mg | Potassium: 110mg | Fiber: 2g | Sugar: 31g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
Post Views: 638
Previous Post: « Vendakkai Sambar | Okra Sambar | Ladies Finger Sambar
Next Post: Rempeyek With Tomato Sambal And Garlic Dipping Sauce »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

Learn More about me →

Popular Posts

  • Gozleme | Turkish Spinach and Feta Flatbread
  • Air Fryer Arancini | Italian Rice Balls
  • Aish Baladi | Vegan Egyptian Flatbread
  • Saag Aloo | Vegan Spinach And Potato Curry
  • Boulanee Katchalu | Afghani Bolani | Stuffed Flatbread
  • Xian Bing | Chinese Stuffed Pancake - Vegetarian
  • Norwegian Crisp Bread | Knekkebrød
  • Spicy Roasted Makhana | Roasted Foxnut

Street Foods

  • Koshari | Kushari - Egyptian Street Food
  • Esquites | Creamy Mexican Street Corn Salad
  • Churumuri | Beach Style Masala Pori
  • Indo Chinese Vegetable Fried Rice

Sign Up for Newsletter

Copyright © 2021 · MyCookingJourney LLC
Privacy Policy

Sign Up to Newsletter

We'll keep you in the loop with our latest news and new content that we add at MyCookingJourney.com.

Enjoy the journey with us and share it with your family and friends!