The word ‘Halwa‘ comes from the Arabic word ‘how meaning sweet. Almond Halwa is one of the types of halwa among many types in the Asian sub-continent. It is a dessert deep-rooted in Indian tradition. Badam Halwais a dessert fit for Kings. The recipe doesn’t require many ingredients, and the process is easy, but it takes devotion and time to make a good Badam Halwa. The chef needs to stand over the pot and stir constantly to prevent the Halwa from burning.Â
The Ingredients required for making Almond Halwa are:
- ½ cup almonds/badam
- Hot water
- ¼ cup milk
- 1½ tbsp. ghee or butter
- ¼ cup sugar
- 2 tbsp. saffron milk
- ¼ tsp cardamom powder
- Dry fruits (chopped)
Process of making Almond halwa
1.Add Almonds to hot water and soak them for some time.
2. Also soak saffron/ Kesar strands in 1 tablespoon warm or hot water.
3: Drain out almonds from the water. Peel their skin.
4: Now add the peeled almonds to a grinder or blender.
5. Add …“ cup water and grind the almonds to get fine salmonella or sooji-like consistency. Do not make it too fine.
6. Heat a thick bottomed pan and keep the flame to a low. Take the almond paste in a pan to get the almond paste.
7. Continuously stir the almond paste and cook it for 2 to 3 minutes.
8. Add ½ cup sugar.
9. Mix well so that the sugar is mixed evenly with the almond paste.
10. Keep on stirring and the mixture will thicken and start to come together. Cook on a low flame for 5 to 6 minutes.
11. Now add the soaked saffron solution.
12. Mix it well.
13.Add butter/Ghee to Almond paste in intervals.
Adding Butter/ghee in badam/Almond halwa
14.Add 2 tablespoons of ghee.
15. Stir and mix it very well.
16. Wait till ghee is absorbed by the halwa mixture.
17.Then add another 1 to 2 tablespoons of ghee.
18.Mix till all the ghee is absorbed.
19. Cook till the mixture thickens.
20.Stir continuously till the halwa starts to lump around itself and leaves the sides of the pan.
It is ready.
21. Switch off the flame . It is ready to be served.
22. Serve Almond halwa (Badam ka halwa) warm or at room temperature, garnished with some chopped dry fruits and Saffron
To see if your Halwa is perfectly made, let it cool a bit and form it into a ball. Check if it is smooth and softball and not sticky or wet.