Badam Halwa Recipe

Badam halwa recipe

Badam 2 cup heaped
Sugar 2 cup heaped
Ghee (clarified butter) 1 1/2 to 2 – cup
Saffron or yellow food colour 1 pinch

Milk – to Grind Almond as paste

1. Soak badam for 12 to 15 hours in enough water. Peel the skin and grind it with enough milk or water to a really smooth paste.badam-peel-grind
2.Take a heavy bottom pan or non stick pan(preferably deep pan to avoid splattering). Add 2 cup sugar and 1 cup water and bring to boil and wait until the sugar dissolves & until 1 string consistancy.
3.Simmer the stove to medium.Add the ground paste and mix well to avoid lumps.sugar-syrup-add-paste
4.Add affron soaked in luke-warm milk or food colour and elachi. Keep stirring for 4 minutes.
5. Add a tsp ghee/butter in regular intervals and keep stirring until the halwa starts leaving the pan.
6.After that very soon say 3 minutes, you will see whitish bubbles start appearing at the bottom where you stir. This is the right stage and pour in a greased plate to let it cool down.

Right-consistency Notes

1. While grinding the almonds, after the few seconds of grinding, make sure you wipe off the sides and lids of the mixer to ensure even grinding.Add more milk while grinding if its needed. I had given only approximate measure.

2.Adding ghee is very important for halwas. If you are concerned about the ghee, please do not make. Definitely there will be texture wise/ taste wise compensation if you reduce ghee.
If your halwa is sticky, then you need to add more ghee and keep stirring for a while again.

3.The consistency will be perfect if you do the whole process in medium flame.
After cooling down completely, the texture gets thickened a bit. So be patient till it cools down. If you find it still sticky, then you can always stir again in the pan and add more ghee to get the right consistency!

4. After cooling, the halwa will be non sticky, and you can store in a container and refrigerate. Will be good for 4-5 days. You can also pack as single servings in butter papers we get in few sweet stalls. Also you can keep as such in a container and spoon required halwa.

Thanks RAKSKitchen.

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