Badam Halwa
This rich and sweet Badam Halwa is a classic Indian dessert, made with blanched almonds, ghee, and a touch of saffron. It's a comforting treat, perfect for celebrations or a cozy evening.
Ingredients
- 1.5 cups whole almonds
- 2 cups water (for soaking and blanching)
- 0.75 cup granulated sugar
- 0.5 cup full-fat milk
- 0.25 teaspoon saffron threads
- 0.5 cup ghee
- 0.25 teaspoon cardamom powder
- 1 tablespoon sliced pistachios (for garnish)
- 4-5 strands saffron (for garnish)
Instructions
- Soak 1.5 cups whole almonds in 1.5 cups hot water for at least 30 minutes, or preferably overnight in cold water. This helps in easy peeling.
- Drain the water from the soaked almonds. Blanch the almonds by briefly boiling them in fresh hot water for 1-2 minutes, then drain and peel off their skins.
- Grind the peeled almonds with 0.5 cup full-fat milk into a smooth paste. Add milk gradually to achieve a fine, lump-free consistency.
- In a small bowl, soak 0.25 teaspoon saffron threads in 1 tablespoon warm milk (from the 0.5 cup for almond paste) and set aside. This will help the saffron release its color and aroma.
- Heat 0.5 cup ghee in a heavy-bottomed pan or kadai over medium-low heat. Once the ghee is melted, add the almond paste.
- Cook the almond paste on low to medium-low heat, stirring continuously, for about 15-20 minutes. The mixture will start to thicken and change color, becoming slightly golden brown and releasing a nutty aroma. Ensure it doesn't stick to the bottom.
- Add 0.75 cup granulated sugar to the cooked almond paste and mix well. Continue to cook, stirring constantly, until the sugar completely dissolves and the mixture thickens again.
- Stir in the saffron-infused milk and 0.25 teaspoon cardamom powder. Mix thoroughly and cook for another 5-7 minutes, or until the halwa starts to leave the sides of the pan and comes together as a mass.
- Remove from heat. Transfer the Badam Halwa to a serving dish and garnish with 1 tablespoon sliced pistachios and 4-5 strands saffron. Serve warm.