Badam ka Halwa is an Indian sweet made with whole almonds, milk, sugar, ghee and cardamoms. Make this delicious festive dessert under 30 mins, the traditional way using whole almonds.
Badam ka Halwa
Prep time – 15mins Cooking time – 30mins Makes – 800gms
Soak the almonds in water for 2 hours at least for this recipe, soaking them overnight is best. Add water to a sauce pan and bring it to boil. Add almonds to the boiling water and wait for water to get to a good boil again. Turn off the heat and strain them. Let it cool and now peel the almonds. You can individually press the almonds between your fingers and they will easily pop out of the skin effortlessly.
You can also place them in the centre of a clean kitchen cloth and loosely tie the cloth on top. Now place the kitchen cloth on the table and firmly hold one end of the knot down and with the other hand roll the side containing almonds in to and fro motion. This process will enable the almonds to brush with each other thereby removing the almond skin. Open the cloth and separate the almond skin form the kernel.
Mix together peeled almonds and milk and grind it to a paste in a mixer grinder. Heat a pan and add ¾ cup ghee and once it gets warm add the almond paste. Cook the almond paste on medium heat till it thickens up which should take approximately 8-10 mins. At this stage add the remaining ¼ cup ghee. Use a thin flat metal spoon that can easily scrape the sides & bottom of the pan or kadai. After cooking for another 5-8mins approx, once it is quite thick add in the sugar and cook it together on medium heat.
Adding sugar will make the halwa thin as sugar will release its moisture. Once the sugar melts increase the heat to high for the next 5mins and cook till the almonds, then lower the heat to medium and cook till it thicken up and starts leaves the bottom of the pan when scrapped. This may take about 15mins.
At this stage halwa is ready but it will be quite thick at this stage so we can add either water or milk just enough to get a thick and pouring consistency.
Sprinkle cardamom powder, rose water, kewra water and the dissolved saffron and give a quick boil. Turn off the heat and sprinkle some roasted almonds and mix them in. Serve it hot.
