Badam Halwa Recipe

So many festivals coming ahead there is so many reasons for me to stop myself from making sweets except that I have to think twice before I make as sweets are always rich with ghee and I believe if you don’t want to have ghee rich sweet you better don’t have it as there might be a drastic taste difference. So I try to make sweets now and then for my H as he has a big sweet tooth , he enjoys sweets after lunch/dinner . Few days back when I saw snc challenge this month is going to be the last challenge and sandhya is the host , she share badam halwa and I was so excited to try as my H said he loves badam halwa a lot. So on the same day I made this badam halwa and it tasted extremely delectable and yummy..

Navratri is not so far and this is the perfect sweet to relish and offer to god on the special day. Badam halwa is a super rich indian dessert which is made in all homes for festive seasons. I made it the smooth textures but some make it the grainy way too and we enjoyed it a lot this way. In stalls in tamil nadu they sell badam halwa in butter paper folded into two. You can serve them in many way I made it into peda shapes. For this weeks theme as you know i had taken Festival Theme for BM , so for day 2 its navratri special Badam halwa.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#43

Badam Halwa Recipe

Recipe Category	Preparation time	Cook time
Indian Sweets	2-3 Hour Soaking	20 -30 mins

Ingredients

Almonds/Badam – 1 cup
Sugar- 1 cup
Saffron strands – 1/2 tsp
Ghee – 4 tbsp
Milk – 1/4 cup
Elaichi/ Cardamom – A pinch
Food color – yellow few drops ( optional)

Method

Soak almonds for 3 hours or over nite. If you want to use them quick boil the almonds in hot water for 10 mins and leave it to soak for 30 mins.
Drain the water from almonds and remove the skin.
In mixer put almonds and milk and make a fine paste.
In a heavy bottomed pan add sugar and 1 cup water and bring them to boil till the sugar dissolves.
When the sugar syrup thats bubbling add the almond paste and mix them well.

Add saffron soaked in lukewarm milk or food color and cardamom.
Keep on stirring the halwa for 5 mins and the add 1 tsp of ghee in regular intervals while stirring.
After about 5 mins you might see the halwa leaving the sides of the pan and some bubbles in the bottom while stirring them.

This is the stage when you can transfer the mixture to a greased plate or mould.
When the halwa is still hot it looks like it is not set but after it cools down a bit it will thicken.
If your halwa is sticky you have transfer them to the pan again and cook them in medium flame adding ghee in intervals .
I made it in peda shapes but you can serve them as is.
You can store in refrigerator for 4-5 days and enjoy!!