Thursday, September 17, 2015

Badam Halwa Recipe | Almond Halwa | 200th Post celebration Recipe | My 200th Post

Ganesh Chathurthi wishes to all my readers and friends. You can check my collection of Kozhukattai recipes here. Today is my 200th post and I am really excited about this. When I started this blog in 2013, I never know that I will come to this level. But family, friends and my readers really helped me achieve this. I feel this as a blessing from my dear mom who, is the main inspiration behind this blog. And, to celebrate this special occasion, I would like to present you the delicious and divinely Badam Halwa. This is a very rich dessert that can be made mainly with pureed almonds, saffron, sugar and ghee. Let's go the detailed preparation steps:
Badam(Almonds) - 1/2 cup
Sugar - 1/2 cup(can add 1 or 2 tbsp more)
Ghee - 1/4 cup 
Milk - 1/4 cup(for grinding) 
Warm milk - 1/8 cup(for soaking saffron) 
Water - 1/2 Cup
Condensed milk (optional) - 2 tblsp
Saffron - a pinch 
Yellow food color - a pinch(Optional)
1. Soak the badam for 2 to 3 hours to peel the skin easily. Peel the skin of the badam once its soaked. Then grind the peeled badam along with 1/4 cup water to a smooth paste.
2. Soak the saffron in 1/8 cup of warm milk and keep it aside. In a heavy bottomed pan or non stick pan add 1/2 cup of water and allow the sugar to get dissolved in it by heating it in medium flame. 
3. Once the sugar gets dissolved add the badam paste and mix it well with the sugar water. Bring it to boil and stir it continuously to avoid the formation of lumps. Add the soaked saffron and food color(if using). Add the condensed milk at this stage. Cook it in medium flame, the halwa will splutter a lot. At continuous interval, start adding the ghee and keep stirring.
4. At one stage spluttering will be stopped and ghee will be completely absorbed. Whitish bubbles are formed at the bottom where you stir. Also the halwa starts leaving the sides of the pan. This is the correct stage, switch off the flame and pour it into the ghee greased plate.
The halwa will be slightly runny when you switch off. But it will be thickening over time. Allow it to cool and store it in a container. This keeps well for a week if refrigerated.
Points to remember:
  • Saffron gives unique flavor to the badam halwa and makes it rich. But if you couldn't find it, you can just add the food color. 
  • If you want to peel the skin of the almonds instantly, just add it in hot boiling water. Keep it for 5 mins, cool down and start peeling.
  • If you prefer cardamom flavor, you can add it towards the end.
  • Do the whole process in the medium flame to get the correct consistency for the halwa. 
  • Don't compensate on the quantity of ghee. If your halwa is sticky, then it needs more ghee.
  • I have just used 1/2 cup sugar, but the sweetness is in the lighter side. We prefer it this way. But you can increase the sugar quantity according to your taste buds.
Warm Regards,
Happy's Cook - Divya


Month's Popular Posts