Badam (Almond) Halwa Written by Kamala Updated on January 4, 2023 in Sweets Jump to Recipe Print RecipeA Halwa made with Badam (almonds) and ghee. Pin Print Badam (Almond) Halwa 0 from 0 votes Recipe by S Kamala Course: SweetsCuisine: IndianDifficulty: Easy Servings5servingsPrep time1hour Cooking time30minutes A Halwa made with Badam (almonds) and ghee. Ingredients Badam (almond) – 1 cup heaped Sugar – 1 cup flat Ghee – 3 tablespoons Saffron – few strings Cardamom Powder – 1/2 teaspoon Yellow food colour – little (Optional) Almond essence – two to three drops (Optional) Directions Soak almonds in lukewarm water for about one hour and remove the skin. Grind the peeled almonds to a coarse paste using little milk.Take a thick bottomed pan (preferably non-stick). Add the sugar and the ground almond paste into it and then switch on the stove and keep it on medium flame. First the sugar starts melting and the mixture looks liquid.Stir continuously until the contents become solid and leaves the sides of the vessel. (To test the halwa, put little halwa on a plate and try to make a soft ball. When it comes like a soft ball without sticking in your fingers, that is the right consistency). Then switch off the stove. Add two tablespoon of ghee on the halwa. Ghee melt in the heat of the halwa. Add saffron and cardamom powder and mix everything. Now add the remaining ghee and once again mix well and transfer it to a greased bowl.Note:There is no need of adding any colour or almond essence to the halwa. However, if you desire you can add two to three drops of essence and yellow food colour.Alternate methodBoil 2 cups milk along with few saffron strings for few minutes. Then add the ground almond paste to the boiling milk and stir continuously till it is slightly thick. Then add sugar and stir continuously till you get the desired consistency. Add ghee and mix it well and remove. This way you will get very soft halwa. In both the cases, the halwa should not be overcooked, it should be thick flowing consistency. Related
Lovely sweet recipe..Lovely color!
Hi Divya Vikram
Thank you for visiting and your appreciation.
hi ,i made this badam halwa and it was an instant hit . i have a question related to besan burfi that can we accoding to our taste reduce the quantity of sugar and can we use refined oil instead of ghee? plz reply soon as i am very eager to make besa burfi.
Nice to hear that you tried this recipe and it was a hit. Re Besan Burfi – Yes. You can reduce the quantity of sugar and use refined oil. You may get perfect burfi. However, the taste will slightly differ.
Dear Kamala Madam,
Me and along with my friends tried this, Semia payasam from your recipe for Ganesh Chathurthi and both came out very well. It was appreciated by everyone. Thanks to you 🙂
Nice to hear that you tried Semiya Payasam and it came out well. Keep trying some moree recipes and post your comments. Thanks and regards to you and your friends.
I’ve been wanting to write a comment about the recipes in your blog..and I really say that they are great and turn out really well when I try them at home. Thanks maami.
Hi I tried halwa but it has become very hard. I need to reheat it for it to become soft. I think I overcooked the halwa. Pls suggest how to bring it to normal condition. Should I need to put some milk to it…or….?
As you said, it is overcooked,. If you want to add milk, boil the milk and pour over the halwa and allow to soak for sometime. Then mix it. You may get it right, but you cannot store it for long time.
Your Badam Halwa photo tempted me for trying it. Yesterday made badam halwa .Taste is good. I have kept on the stove and stirring till it is leaving sides of the vessel. But i could not get like your halwa type it become burfi type. Taste is good . I could not understand where i made mistake??
Thankyou very much for sharing this recipe.
I think you have overcooked the halwa. When the badam paste becomes semi solid state, you have to check for the consistency. If it is not sticking in you hand when you touch it, you can remove it.,
I tried this sweet so many times. but i not able to made it as halwa.. it became a Badam Burfi. i can nicely cut into pieces after put into plate.
You can try another method – Boil 2 cups milk along with few saffron strings for few minutes. Then add the ground almond paste to the boiling milk and stir continuously till it is thick. Then add sugar and stir continuously till you get the desired consistency. Add ghee and mix it well and remove. This way you will get very soft halwa. In both the cases, the halwa should not be overcooked, it should be thick flowing consistency.
I tried your badam halwa. Came out well but not like the picture shows. At every body liked it. Thank you….
I tried this recipe and came out very tasty. Everyone in my family appreciated and infact this is my first sweet preparation. Thank u so much for posting delicious dishes.. U r doing a splendid job… Plz clarify whether v can adopt the same method by replacing cashew instead of badam.
awaiting for ur response.
With cashew also you can try.
Hi madam, plz suggest whether v can use coconut milk instead of milk.
No. Adding coconut milk will dominate the flavour of Badam.
Hi madam, Hope u r doing well!! I tried the recipie with cashews instead of badam using the same proportions as mentioned above. It came out very tasty in a pasty consistent instead. Plz suggest what went wrong.
May be the Sugar syrup not reached the correct consistency. If you cook for little more time, you will get the right texture.
Hi madam, I have just added sugar to the boiling milk and didn make the syrup. Moreover, took more time waiting for the halwa. But in vain.
You have to grind soaked almond to a thick coarse paste and add sugar to it. I do not understand what you are referring to “Boiling milk”. I meant “sugar syrup” in my earlier reply was the consistency the sugar in the halwa.
Ma’am, can I add jaggery/ palm candy instead of sugar to suit diabetes patient?
If you add jaggery, it will dominate the flavour of the badam. Otherwise it is fine to try with jaggery.