A rich and creamy Almond Halwa or Badam ka Halwa is a must-have dessert for the festive season and celebrations! This moist and decadent Indian dessert is made with soaked almonds, mawa (milk solids), and sugar. Easy-to-make, sinfully delicious and addicting!
Can you resist this moist and delicious Almond Halwa or Badam ka Halwa flavored with hints of cardamom and generously topped with slivered almonds, and saffron? Oh yum and utterly delicious to eat.
What is Halwa?
Halwa is a general term used for a very dense, silky smooth, thick, roasted pudding. There are many varieties of halwa, but the cooking procedure for all remains the same.
Only the main ingredient is different. The key ingredient of halwa can range anywhere from flours( wheat flour, chickpea flour) to vegetables (pumpkin, carrots, bottle gourd), and fruits (apple, pineapple).
You will love this Almond Halwa or Badam ka Halwa because:
- It’s super easy to make.
- No fancy stuff required. All you need is a few basic pantry ingredients.
- Minus the soak time, it comes together in 30 minutes.
- For extra goodness, you can sweeten this halwa with jaggery instead of sugar.
- If you are gluten-intolerant, then this halwa is totally for you.
How to make Almond Halwa or Badam ka Halwa?
This recipe comes together in 3 steps:
- Soak the almonds
- Grind the almonds
- Saute and roast the almond paste to create a yummy halwa.
1. Begin by soaking the almonds first. Best would be to soak them overnight but if you are short on time, soak them in warm water for 2-3 hours, and that will work just fine.
2. Almond skin is excellent for health, but for this recipe, I have removed the skin of the almonds and discarded it. Removing skin is optional, feel free to keep them on and grind almonds to a fine and smooth paste.
3. From here on the recipe is all about sauteeing and roasting the almond paste.
4. Cook until all the moisture dries up – add mawa, sugar, and saffron mixed with milk. Saffron will add an aromatic flavor and vibrant golden color to this halwa.
5. Sugar and saffron-milk mix WILL make the halwa watery and runny, no worries.
6. Keep stirring to prevent it from sticking to the bottom of the pan. Soon the mixture will become thick, and a smooth and silky badam halwa is ready. Garnish with nuts and enjoy!!
A fair warning though, this dessert will have your guests coming back for seconds (maybe thirds).
Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
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Almond Halwa or Badam ka Halwa
- Soak almonds for 3-4 hours or overnight. Drain water from the almonds, pat them dry and remove their skin.
- Transfer almonds and milk to a blender.
- Grind them to a fine paste.
- Check almond paste by taking some in your finger – it should be very fine and not grainy.
- Meanwhile soak saffron in 3 tablespoon of warm milk.
- Heat ghee in a heavy-bottomed pan.
- Add almond paste and cook on a medium low flame stirring continuously.
- After 10 minutes almond paste will become thick.
- Add mawa…
- Add cardamom powder…
- Add sugar..
- Add saffron infused milk..
- And mix until well blended. Cook for another 10 minutes on low flame until halwa becomes thick.
- Garnish with nuts and enjoy!!