Badam Halwa Recipe
Make Badam Halwa Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Nuts & Base
Sweetener & Flavor
Fats & Garnish
Method
Nuts & Base
- 1
- 2
Grind almonds
Transfer blanched almonds to a food processor or high-speed blender. Add 2 cups whole milk and pulse until a coarse to smooth paste forms, scraping sides as needed. Do not overheat; keep the mixture slightly grainy for texture, or blend smoother for a silkier halwa.
Sweetener & Flavor
- 3
Bloom saffron and prepare cardamom
Crush the 6 green cardamom pods lightly to expose the seeds; grind the seeds to a fine powder with a mortar and pestle or spice grinder. Place saffron threads in 2 tablespoons warm milk and let sit 10 minutes to release color and aroma.
- 4
Combine sugar with almond mixture
Measure 1 cup granulated sugar. Have it ready to add once the almond-milk mixture reduces on the stove (see next section).
Cooking & Finishing
- 5
Cook the almond-milk mixture
Heat a wide, heavy-bottomed skillet or nonstick pan over medium-low heat. Add 3 tablespoons ghee and swirl to coat. Pour the blended almond-milk mixture into the pan. Stir continuously with a heatproof spatula to prevent sticking and burning. Maintain a gentle simmer: as the mixture heats, it will thicken and reduce. Continue stirring and cooking for about 15–20 minutes until the mixture noticeably thickens and the raw smell is gone.
- 6
Add sugar and reduce
Once the almond mixture has thickened, reduce heat to low and add 1 cup sugar. Stir continuously; sugar will liquefy and the mixture will loosen initially. Continue cooking and stirring for another 10–15 minutes. The halwa will gradually thicken again and start to leave the sides of the pan. Keep the heat low to avoid burning and stir frequently.
- 7
Incorporate ghee and flavors
As the halwa becomes cohesive and glossy, add the remaining 3 tablespoons ghee in 1-tablespoon increments, stirring and allowing each addition to be absorbed. Pour in the saffron-infused milk and the ground cardamom. Taste and, if desired, stir in 1 teaspoon rose water. Continue cooking for 3–5 minutes until the halwa is glossy, aromatic, and begins to form lumps and pull away from the pan.
- 8
Finish and garnish
Turn off the heat. Transfer the Badam Halwa to a serving dish or shallow bowl. Garnish with 2 tablespoons slivered almonds or chopped pistachios and a few saffron threads. Serve warm. The halwa will thicken further as it cools; to reheat, gently warm with a teaspoon of milk or a little ghee to restore softness.
