Badam Halwa / Almond Halwa is a very rich sweet which is generally made in marriages or during special occasions. Halwa in general is made with the nutty paste, ghee and sugar syrup. Taste of any Halwa would be delicious if its slightly warmed before eating. A pinch of saffron strands would definitely enhance the taste of this rich halwa and also its flavour. Though it takes good amount of preparation time, the final output is really worthy for that time. My sister gave me a tip to fasten the process. With her experience, she told me that the almond paste made with water takes lesser time to get cooked and come to the Halwa consistency than the paste made with milk and water. Amount of ghee to this Halwa is not more if its added at the end of the process. So, I can confidently say that the process can never go wrong and also its not eating so much ghee. So happily we can enjoy few spoons of Almond Halwa during this festival time.
Ingredients
Almonds - 2 Cups
Sugar - 1 Cup
Ghee - 3-4 tbsp
Cardamom Powder - 1 tsp
Yellow / Kesar Orange food colour - 1 pinch
Saffron - A pinch in luke warm water.
Method
Blanching Almonds
Soak the Almonds in water overnight and peel the skin off the almonds the next day. This is the regular method which we generally follow for blanching. You can also soak them in warm water or hot water and peel their skin off after few hours. Follow any method whichever is simpler and easier for you.
Making Almond Paste
Grind the blanched almonds using a mixer grinder to a fine, smooth paste by adding little water. I don't add milk while grinding the almonds at all. Keep the almond paste ready.
Making Sugar Syrup
In a thick bottomed vessel, add 1 cup of sugar and 1/2 a cup of water and make a thick sugar syrup. Add a pinch of food colour to the sugar syrup.
Making Saffron Syrup
In a small cup, add 2 tsp of hot milk and add a pinch of saffron strands. Leave them for few minutes. Then you would see the saffron strands melted and the colour of the milk would have turned kesar yellow/orange. Keep this syrup ready.
Halwa Preparation
- Transfer the Almond paste into a thick non-stick kadai / round pan. Cook the paste by closing the lid for sometime and stir the paste constantly.
- Add the sugar syrup into the paste and mix them well. Stir the mix continuously so that the almond paste thickens and come to the Halwa consistency. This would take some good amount of time. So, patiently stir the mixture in the kadai. You can fasten the process by closing the lid and cooking them on a low flame. This would thicken the paste to some level and then stir the mix again by opening the lid for sometime.
- Add the powdered Cardamom powder and the saffron syrup into the Halwa Mix.
- Check the consistency of the Almond Halwa now. If its almost closer to the Halwa consistency, add 3 tbsp of ghee into the Halwa. Stir them again for sometime and finally the Almond Halwa would come in shape with good aroma and taste.
- Switch off the flame. Transfer the Halwa into a suitable container and sprinkle some fried cashew nuts if required. Also, you can sprinkle few saffron strands just before serving...
Variations
Instead of cooking and stirring the Halwa mix in the stove, you can microwave the Halwa mix and fasten the process too.