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Badam Halwa | Almond Halwa

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Ugadi or the Telugu New Year is on April 8, 2016. Also celebrated in Karnataka and in Maharashtra as  Gudi Padwa. It is both a time of piety and gaiety. We start the day with prayer and Ugadi Pachadi and then celebrate the a time for family and friends. As with all festivities food plays a very important role. What better way to celebrate any festival than with sweets. 🙂 So today, I am presenting the recipe for Badam Halwa.

A rich dessert that is easy to make, Badam Halwa has a very very subtle taste. It does not need many ingredients; just Badam, saffron, milk, cardamom, and sugar. Almost all of these are easily found at home. Badam Halwa can also be stored for quite a while, especially if it is made without milk.


Want more recipes to celebrate Ugadi? Here is a collection of traditional Ugadi recipes.

Badam Halwa RecipePin

 

How to Make Badam Halwa

Badam Halwa or Almond Halwa Recipe
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Badam Halwa - Ugadi Special Recipe

Aruna
Badam Halwa is a rich dessert made with ground almonds, sugar, and ghee.
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Prep Time 3 hours
Cook Time 20 minutes
Total Time 3 hours 20 minutes
Course Dessert
Cuisine Andhra, Indian, South Indian, Tamil Nadu, Vegetarian
Servings 4 Servings
Calories 619 kcal
Ingredients
  
  • 1 Cup Badam or Almonds
  • 1 Cup Sugar
  • 8 Cardamom
  • ~20 Strands Saffron
  • 3/4 Cup Milk or Water
  • 5 tbsp Ghee
  • A Few Drops Kesari or Saffron Colour Optional
Instructions
 
To Blanch the Badam or Almonds
  • Soak Badam in medium hot water.
  • Set aside for 3 hours.
  • Peel the almonds.
  • Set aside
Soak the Saffron
  • Soak the saffron in warm milk or water for at least 15 minutes.
To Make the Badam Halwa
  • Peel the cardamom.
  • Grind the cardamom and sugar to a fine powder.
  • Add the badam, milk/water and saffron.
  • Grind to a smooth paste.
  • In a non-stick pan, over medium flame, heat 2 tbsp ghee.
  • Add the ground badam paste.
  • Mix well.
  • Stir constantly and cook till the paste thickens a bit.
  • Add 1 tbsp ghee.
  • Mix well.
  • Cook while stirring constantly till the Badam Halwa becomes translucent.
  • Add the kesari colour.
  • Mix well.
  • Turn off the heat.
  • Add 1 tbsp ghee and mix well.
  • Serve the Badam Halwa warm.
Notes
If you want a softer consistency, add a little warm water or milk and mix well.
You could increase ghee by 1 tbsp.
Badam Halwa tends to stiffen as it cools because of the ghee in it. So warm it before serving it.
Refrigerate the leftover Badam Halwa.
Nutrition
Calories: 619 kcalCarbohydrates: 66 gProtein: 10 gFat: 38 gSaturated Fat: 14 gPolyunsaturated Fat: 5 gMonounsaturated Fat: 17 gTrans Fat: 1 gCholesterol: 53 mgSodium: 29 mgPotassium: 444 mgFiber: 6 gSugar: 54 gVitamin A: 101 IUVitamin C: 5 mgCalcium: 167 mgIron: 2 mg
Keyword Almond Halwa, Atte ka Halwa, Badam Halwa
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

 

Badam Halwa RecipePin

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Comments

  1. Lina says

    This looks so mouth-watering! It’s one of my favourites out of the few sweets I like! Bookmarking ths! BTW do check if you are ok with your recope for The Surprise Challenge

    Reply

  8. Sandhya says

    Aruna, the badam halwa is absolutely spectacular! Oh how I wish we were neighbors! I would gladly share the the Indo Mexican jalapeno peppers and hope to have some of that halwa for dessert:)

    Reply

  9. Anonymous says

    Hey akka. So nice to see you as one of the food bloggers Akka. Really Happy to see you Akka posting recipes with your name. I mean I am not getting the right word what to say. 🙂

    Reply

  10. Richa says

    I am a terrible cook but this looks so tempting,I am sure I will muster courage in a couple of centuries to actually try and make it at home 😀 Till then, drooling on in full mode 😀

    Reply

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