Badam Halwa is a luxurious festive dessert crafted from finely ground almonds, slow-cooked in ghee and enriched with saffron and cardamom. The result is a velvety, aromatic halwa with a rich golden hue – simple in essence yet regal in flavour. This recipe yields four portions.
Method
- Soak almonds in warm water for 30 minutes.
- Peel the almonds and blend them with 200 ml milk to form a smooth paste.
Cooking the Halwa
- Transfer the almond paste to a bowl.
- Heat desi ghee in a kadhai, add suji & few saffron strands. Add Almond paste & cook for 10 minutes on low flame.
- Add sugar, stirring continuously, and cook until it dissolves completely.
- Mix Saffron strands in 50ml warm milk.
- Pour the saffron milk and cook until the mixture begins to thicken & ghee starts separating.
Finishing
- Mix in the green cardamom powder and cook until the halwa reaches a glossy, finished consistency.
Serving
- Serve hot, garnished with almond slivers.
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