This Rich Creamy Badam Halwa is the epitome of indulgence in Indian sweets, blending the goodness of almonds, ghee and saffron into a luscious dessert perfect for festive occasions. The halwa’s smooth texture and fragrant aroma make it a sought-after dish, especially during festivals. Preparing this Rich Creamy Badam Halwa might require patience, but the result is a melt-in-the-mouth treat that’s worth every minute. Traditionally made with blanched almonds and a generous amount of ghee, this recipe brings out the nutty richness in every bite. So, whether it’s for a family gathering or a special celebration, this Rich Creamy Badam Halwa will always be the highlight, leaving everyone craving more. Enjoy the richness of this Rich Creamy Badam Halwa, a sweet delight that’s sure to impress.
Recipe for Rich Creamy Badam Halwa
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Ingredients to make Rich Creamy Badam Halwa:
To make the Badam Paste:
- 1 cup almonds (Badam), soaked in hot water for 1 hour, skins removed
- 1/2 cup milk
For the Halwa:
- 1/4 cup ghee (clarified butter), divided
- 1/2 cup sugar (adjust to taste)
- 1/4 teaspoon cardamom powder
- 1 pinch saffron strands, soaked in 2 tablespoons warm milk
- 2-3 tablespoons water (optional, for adjusting consistency)
For Garnish (Optional):
- Sliced almonds
- Edible silver leaf (varak)
Instructions
1. Prepare the Almond Paste:
- In a blender, combine the blanched almonds and milk, blending until a smooth, creamy paste forms. If the paste seems too thick, add a tablespoon of milk at a time to help achieve the desired consistency.
2. Cook the Badam Halwa:
- In a heavy-bottomed pan or non-stick skillet, heat 2 tablespoons of ghee over medium heat.
- Once the ghee melts, add the almond paste to the pan. Stir continuously to prevent sticking or burning, cooking for 5-7 minutes until the paste begins to thicken and turns a light golden colour.
- Add the remaining ghee, stirring it in gradually to help the paste absorb it.
- Stir in the sugar, mixing well until it completely dissolves. You’ll notice the halwa becoming more liquid as the sugar melts; continue stirring until it thickens again.
- Add the saffron-infused milk and cardamom powder to the halwa, stirring to incorporate the Flavors. Keep cooking on low heat, stirring occasionally, until the halwa reaches a glossy, thick consistency.
- If you prefer a thinner consistency, add 2-3 tablespoons of water gradually until it’s to your liking.
3. Serve the Badam Halwa:
- Once the desired consistency is reached, remove the pan from heat.
- Transfer the Badam halwa to a serving dish, garnishing with sliced almonds or edible silver leaf if desired.
Flavour-Enhancing Tips:
- Opt for Fresh Almonds: Fresh, good-quality almonds will bring a richer taste to the halwa. Avoid using old or stale almonds as they may impart a rancid flavour.
- Use Homemade Ghee: If possible, use fresh, homemade ghee for a more aromatic and authentic flavour.
- Adjust Sweetness: Indian sweets are typically on the sweeter side, but you can adjust the sugar according to your taste preferences.
- Add a Nutty Crunch: For extra texture, add crushed or slivered almonds when the halwa is nearly done cooking. This will add a delightful crunch to each bite.
Storage Instructions:
Badam halwa stays fresh for up to a week when stored in an airtight container in the refrigerator. To reheat, simply warm it in the microwave or on the stovetop with a little ghee or water to regain its creamy consistency.
FAQs
1. Can I use almond flour instead of whole almonds?
Yes, you can use almond flour as a shortcut. Substitute 1 cup of whole almonds with 1 cup of almond flour. However, the texture may differ slightly, as freshly ground almonds provide a richer flavour and creamier texture.
2. Is there a vegan alternative to ghee for Badam halwa?
Yes, you can substitute ghee with coconut oil or a plant-based butter to make it vegan-friendly. Keep in mind that this may alter the flavour slightly, as ghee has a distinct aroma that adds to the authenticity of traditional Badam halwa.
3. How can I make my Badam halwa more flavourful?
In addition to cardamom and saffron, you can add a dash of nutmeg or a splash of rose water for a deeper, more aromatic flavour. Be cautious, though, as these Flavors can be potent and may overpower the halwa.
4. Can I make Badam halwa with store-bought almond paste?
Yes, store-bought almond paste can work as a substitute. Ensure that it’s unsweetened, as some almond pastes contain added sugar. Adjust the quantity to match the texture and sweetness of your halwa.
5. How can I reduce the cooking time?
To reduce cooking time, soak almonds overnight or use hot water to speed up the blanching process. Additionally, using a non-stick pan can help cook the halwa faster as it prevents sticking and burning, allowing for even heat distribution.
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