Almond Halwa
(Badam Halwa)
a sweet treat recipe
by Jayalakshmi Rangarajan
I'm Jayalakshmi Rangarajan, a software engineer by profession and a food photographer by passion. I'm currently based out of Memphis, Tennessee. A winner of 16 international food photography awards, I enjoy styling and photographing food and produce. I've worked with leading brands to create images and videos that convey a food story.
Check out my Instagram handle at
@kitchenmusingsbyjay
Almond/Badam Halwa is a classic, rich, sweet from India. It is reminiscent with Indian weddings wherein the Halwa is neatly wrapped and served in small packets. Prepared with just a handful of ingredients, the dish is packed with flavors. With every spoonful, the melt-in-the-mouth texture leaves behind a great taste that lingers.
TIME (ACTIVE) | 30 M
TIME (INACTIVE) | 2 H
TOTAL | 2 H 30 M
4 SERVINGS
PRINT RECIPE
- Soak almonds in hot water for about 2 hours. If soaking in normal water, soak for about 4 hours.
- Soak saffron in about 2tbsp hot water. This helps to extract the flavors from saffron.
- Once the almonds are soaked well, peel off the skin.
- Grind to a paste adding water little by little. It shouldn’t be too runny or too fine. A bit of grainy texture is required.
- In a pan, add a tbsp of ghee, the puréed almonds, sugar, and saffron extract.
- Give a good mix.
- Initially the mixture will turn runny as the sugar melts and slowly it will thicken up.
- Keep stirring.
- Once it thickens and bubbles up, start adding the remaining Ghee in intervals.
- Keep stirring and continue to add ghee little by little.
- Always cook in low flame and do not leave it unattended.
- Once it is cooked well, the mixture will form a mass and start leaving the sides of the pan.
- Turn off the stove at this stage.
- The Halwa is ready. Can be served warm.
- To store in packets, let it cool down a bit.
Take a spoonful of Halwa and pack it in a piece of parchment paper. (This is totally optional; can be enjoyed as a spoonful).
Stays good upto a week when refrigerated.
Cook on low flame throughout the process, else it will burn easily.
Always keep stirring and do not leave it unattended.
Saffron is the main ingredient here. Use of quality saffron is essential.
The color of the Halwa comes only from the saffron extract.
super negin grade
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.035 oz - REFILL$12
.176 oz - REFILL$55
