There is something deeply nostalgic about the aroma of roasting semolina and almonds in pure ghee. Badam Halwa is more than just a sweet; it is a celebration of flavors and a symbol of indulgence in Indian households. Often served at weddings and festive occasions, this golden, velvety dessert is surprisingly easy to recreate in your own kitchen.
The secret to a perfect halwa lies in the patience of stirring. By roasting the semolina first, we create a sturdy base that perfectly complements the creamy, rich texture of the almond paste. This combination ensures the halwa isn’t just a mushy paste, but has a slight, satisfying bite that keeps you coming back for more.
Saffron plays a starring role here. When those delicate crimson threads hit the warm milk, they release a beautiful golden hue and an earthy fragrance that defines high-end Indian sweets. It transforms a simple almond pudding into a royal treat that looks as stunning as it tastes.
What I love about this particular version is the balance of sweetness. The sugar melts down to create a glossy, smooth finish that coats the palate without being overwhelming. The final touch of cardamom powder brings everything together, adding a floral warmth that lingers long after the last spoonful.
Whether you are making this for a special puja, a dinner party, or just to satisfy a mid-week sweet craving, Badam Halwa is a guaranteed crowd-pleaser. It’s a dish that feels like a warm hug and a luxury all at once.
Once you’ve garnished it with shimmering silver vark and slivers of almonds, you’ll have a dessert that looks like it came straight from a professional sweet shop. Get your spoons ready—this one won’t last long on the table!
The Easiest Badam Halwa Recipe (Step-by-Step Guide)
Ingredients
- 2 cup almond (soak overnight)
- 1/2 cup ghee
- 1/3 cup semolina suji
- 1/4 cup water
- 2 cups milk
- 1 large pinch saffron
- 1 1/2 cup sugar
- 1/2 tsp cardamom powder
- silver foil for garnish
- shredded almonds for garnish
- saffron for garnish
Instructions
Overnight Soak
- Soak 2 cup almond overnight to easily remove the skins, then blend the peeled almonds into a smooth, fine paste.
Roast the Base
- Heat the 1/2 cup ghee in a heavy-bottomed pan over medium heat. Add the 1/3 cup semolina and sauté, stirring constantly, until it becomes fragrant and turns a very light golden color. Add your blended almond paste (or almond flour) into the pan. Stir well to combine it with the ghee and semolina, ensuring there are no large lumps.
Add Liquids, Aromatics and sweetener
- Pour in the 1/4 cup water and 2 cups milk, followed by 1 large pinch saffron. Stir the mixture continuously to prevent it from sticking to the bottom. Add the 1 1/2 cup sugar to the mix. Continue to stir as the sugar dissolves. You will notice the mixture releasing moisture and then thickening into a glossy, smooth paste. Once the halwa reaches a thick, pudding-like consistency, stir in the 1/2 tsp cardamom powder powder. Mix well for another minute until the fragrance is fully absorbed.
Garnish and Serve
- Transfer the hot halwa to a serving bowl. Decorate with silver foil (Vark), a few extra strands of saffron, and shredded almonds. Serve warm for the best flavor.
Video
Notes
Calorie Estimates:
Please note that the calorie counts are estimates and may vary based on cooking methods, portion sizes, and specific ingredient brands. For the most accurate nutritional information, consider calculating based on your own measurements.We’d Love to Hear From You!
Did this Badam Halwa satisfy your sweet tooth? We’d love to know if you made it for a special occasion or just as a cozy treat! If you tried the recipe, please drop a comment below and share your thoughts. And if you have a friend who is a total dessert lover, don’t forget to share this post with them—it’s the sweetest way to say you’re thinking of them!