Back to list

Best Easy Badam Halwa Recipe

Name: Best Easy Badam Halwa Recipe
Total time: 55 min
Yield: 90 g
Ingredients: blanched almonds 1 cup; whole milk 3 cups; ghee 6 tbsp; sugar 1 cup; cardamom powder 1 tsp; saffron strands 1 pinch

Badam Halwa is a rich, aromatic Indian dessert slow-cooked with ghee, sugar, and cardamom until luscious. This beloved sweet is a family tradition for festivals, celebrations, and special occasions.

Cook 55 min Difficulty NORMAL 340 kcal

#vegetarian #mediterranean

Image coming soon

Ingredients

Main ingredients

blanched almonds 1 cup
whole milk 3 cups
ghee 6 tbsp

Seasonings/Sauce

sugar 1 cup
cardamom powder 1 tsp
saffron strands 1 pinch

Nutrition summary

Carbohydrates 34 g 40%

Protein 6 g 7%

Fat 20 g 53%

Serving size 90g

Cooking steps

1

Soak the blanched almonds in hot water for 30 minutes, then drain and blend with whole milk to form a smooth, thick paste.
2

In a heavy-bottomed skillet over medium heat, add 4 tbsp of ghee. Once warm, pour in the almond-milk paste, stirring continuously to prevent sticking or lumps.
3

After 8–10 minutes, add sugar gradually while stirring; cook until the mixture begins to thicken and leave the sides of the pan.
4

Mix in the remaining ghee, cardamom powder, and saffron; reduce heat to low and cook another 10–12 minutes, allowing the mixture to turn glossy and aromatic.
5

Continue stirring until the halwa reaches a semi-solid texture and ghee begins to separate at the edges. Serve warm, garnished with extra saffron if desired.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The defining ingredient of Badam Halwa is blanched almonds, which give the dessert its characteristic creamy texture, rich nutty flavor, and luxurious mouthfeel. Combined with ghee and milk, the almonds create the classic halwa base recognized across generations.

Q. How do I avoid grainy or lumpy halwa?

Blend the almonds thoroughly with milk until very smooth, and use steady, moderate heat while stirring constantly. This ensures the mixture cooks evenly, preventing lumps and creating a silky halwa. Adding sugar only after the paste thickens also helps avoid a gritty texture.

Q. What is the ideal timing and heat for making Badam Halwa?

Cook the almond-milk mixture on medium heat at first, stirring constantly to avoid sticking. Once the paste thickens, add sugar and continue cooking on medium, then finish on low heat after adding ghee and spices. The total cooking time is about 55 minutes for best results.

Q. What are the calories and macronutrients per serving?

Each 90g serving of this Badam Halwa recipe contains around 340 kcal, with 34g carbohydrates (40% of calories), 6g protein (7%), and 20g fat (53%). This makes it a rich and energy-dense treat ideal for special occasions.

Best Easy Badam Halwa Recipe

AI 영양사 앤디