Happy's Cook

Thursday, September 17, 2015

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

Ganesh Chaturthi wishes to all my readers and friends! As we celebrate this auspicious day, I want to express my heartfelt gratitude for your continuous support. If you're looking for delightful Kozhukattai recipes, you can find a curated collection here. Today marks the 200th post on my blog, and the excitement is palpable. Reflecting on the journey that began in 2013, I am humbled by the unexpected growth. It wouldn't have been possible without the constant encouragement from my family, friends, and dedicated readers.

This milestone feels like a profound blessing, and I owe much of it to the inspiration drawn from my dear mom, who has been the driving force behind this blog. To commemorate this special occasion, I am thrilled to present a recipe that embodies richness and divinity – the delectable Badam Halwa. Made with pureed almonds, saffron, sugar, and ghee, this dessert promises to elevate your celebration. Join me as we delve into the detailed preparation steps:
Badam (Almonds) - 1 cup
Sugar - 1 cup
Ghee - 1/2 cup 
Milk - 1/2 cup(for grinding) 
Warm milk - 1/4 cup(for soaking saffron) 
Water - 1 cup
Saffron - a generous 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 1/2 cup milk to a smooth paste.
2. Soak the saffron in 1/4 cup of warm milk and keep it aside. In a heavy bottomed pan or non stick pan add 1 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). 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 15 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 used 1 cup sugar, and the sweetness is right for us. But you can increase the sugar quantity by 1 or 2 tblsp. Also, can add a dash of condensed milk.

Warm Regards,
Happy's Cook - Divya


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