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Badam Halwa in a cup
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5 from 7 votes

Badam Halwa | Almond Halwa

Badam Halwa or Almond Halwa is an ever favorite dessert. This almond halwa is the perfect recipe to make for the festival season. This is one of my favorite halwa to make for Navaratri and Diwali.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert, Festival Recipes, Kids Friendly
Cuisine: Indian
Diet: Vegetarian
Servings: 10 people
Calories: 241kcal


  • bowl
  • spatula
  • Blender


  • 1 cup Almonds / Badam Soak in hot water overnight
  • cups Sugar
  • 3 tablespoon Ghee
  • ½ teaspoon Saffron
  • ¼ cup Milk


  • 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.


Expert tips
  • Soak the almonds for adequate time to make sure that we can grind it smoothly.
  • I usually soak my almonds in hot water inside a hot case. This helps in speeding up the process.
  • Remove the halwa from heat when it is still a little wet. If you stir it too long, it will become grainy.


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