The Easiest Badam Halwa Recipe (Step-by-Step Guide)
Indulge in the rich flavors of Badam Halwa, a traditional Indian almond pudding. Made with almond paste, ghee, and semolina, this dessert is beautifully scented with saffron and cardamom for a luxurious, melt-in-your-mouth experience.
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.