Badam halwa or almond fudge is a royal, rich and delicious dessert that is perfect for festivals and celebrations.
To make badam halwa, I blend together blanched almonds and milk. I then slow cook it with ghee, sugar, cardamom and saffron. The process is simple, all it needs is some patience and some muscle power to stir the halwa. But trust me, every spoonful of the halwa you relish will be it absolutely worth it. This gluten free dessert is to die for. For vegan option, replace milk with coconut/almond milk and ghee with coconut oil.
Treat your family and friends with this delicious royal dessert during your next celebration and I am sure everyone will love it.
Almonds – 2 cups
Sugar – 1 cup
Milk – 1 ½ cup
Ghee – ½ cup
Cardamom powder – a small pinch
Saffron – a few strands
Pistachio for garnish (optional)
- Soak almonds in sufficient water for 3-4 hours. Peel the skin and rinse thoroughly
- Blend the almonds and milk together into a smooth paste
- Heat a non stick pan and add ¼ cup ghee
- Add the ground paste and mix well. Cook on low-medium flame stirring continuously
- When the halwa starts to thicken, add sugar, cardamom powder and saffron
- Keep stirring and add the remaining ghee at regular intervals
- When the halwa reaches the desired consistency, turn off the flame
- Garnish with chopped pistachio and serve
- We prefer this halwa mildly sweet. You may adjust the sugar according to your preference
- The halwa needs to be stirred constantly, else it may burn