About Badam Halwa
I have tasted badam halwa quite a few times at sri krishna sweets and has always loved the texture soft melt in the mouth yet grainy and I was waiting to try it. And yes after quite a few trials finally got the perfect texture that I always wanted. I have used open pan to make this badam halwa, you can use any heavy bottomed pan or kadai or even pressure cooker. You can even use instant pot to make badam halwa. Also badam halwa always reminds me of our wedding where they served this badam halwa in small packets. This recipe version is without milk so has more shelf life too. This recipe yields perfect badam halwa just like in sweet shops and weddings, so do try it. As I love all sweets badam halwa is no exception , I love the saffron flavour the best in badam halwa .I havent made many sweets with almonds(badam) except for badam kheer. Except for soaking and peeling this doesn’t take much time….this sweet is very easy to make and yummy to eat. I very much wanted to post this before Diwali itself but somehow got delayed as I made it on the previous day and got busy after that. But its ok as this halwa needs no special occasions you can try badam halwa and make your day special. This is so rich and delicious, do try and enjoy..pure bliss!! Pin The first thing that came to mind when I was making badam halwa was how to click it as I wanted to show the gorgeous color and texture of the halwa. Even without adding food color the color of the halwa from saffron looks gorgeous and hope I have done justice to the sweet. More halwa recipes
Kasi halwa Carrot halwa Beetroot halwa
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📖 Recipe Card
How to make Badam Halwa
Cool down completely then store in a clean container. Enjoy these rich and delicious badam halwa! Pin
Expert Tips
I love my badam halwa with a grainy texture so grinded it semi coarse. You can grind it to a fine paste too as per your preference. You can soak badam for few hours for easy peeling or if you want to peel of instantly then add it to boiling water for 10 mins then cool down and start peeling. If you like cardamom flavour add a pinch of cardamom powder. I love just the plain saffron flavour so skipped cardamom. Keep stirring continuously don’t stop at all as it easily gets burnt. Use non stick pan or heavy bottomed pan to avoid burning and sticking. It will splutter so just be careful just a word of caution. Saffron is the main ingredient that gives flavour to the halwa, so use good quality fragrant saffron. Adding ghee at regular intervals avoids sticking. When refrigerated it keeps well for atleast a week but I bet it wont last till a week . The right stage to switch off is when it starts leaving the sides of the pan.
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