|Badam Halwa Recipe|
Badam Halwa to me brings back fond childhood memories, my parents were part of this yearly club where we spent most weekends and even for lunch/ dinners. And one of the specialities of the club chef was Badam halwa. This melt in mouth sweet is wrapped in butter paper and no one can be satisfied with just one ;-). So I made sure to do more than required since I knew this is our family favourite. There are couple of versions to make badam halwa but this version is best for wrapping them and also serving them as it is. But there is something about wrapping them in butter paper, I found the secret it keeps the badam halwa nice and moist. Since its a milk based sweet make sure to enjoy them within 4 days (incase it lasts that long ) ;-).
Family Verdict - Its perfect in sweetness and far better than the sweet shop version of loaded ghee.
|Badam ka Halwa|
|Badam halwa in packets|
|How to make badam halwa|
BADAM HALWA RECIPE | BADAM HALWA IN PACKETS RECIPE
Recipe Source - Own
Makes - 12-13 packets (medium sized)
Badam (with skins) - 1 cup
Milk - 1/4 cup
Sugar - 1 cup
Ghee - 4 tbsp
Condensed milk - 2 tbsp
Food colour - yellow (2 pinches) Orange ( 1 pinch)
Cardamom powder - 1 tsp
Saffron - 10 strands/ saffron essence few drops
1. Soak badam overnight or for 4-5 hours in water. Alternately you can boil badam for 20 minutes and later peel the skin. Make sure you soak for enough time else it will hard to peel the skins.
2. Once peeled grind them to a semi course paste along with milk, if you feel you need for milk to grind feel free to add 2-3 tbsp of milk. Add 1 tbsp of ghee once melted add the ground paste. In medium flame keep stirring until it starts boiling ( 5mins)
3. No add sugar, food colour, cardamom powder, saffron (if adding) or saffron essence and condensed milk and keep stirring the mixture until it thickens. After 3-4 minutes the mixture starts boiling. The bubbles become bigger and thickens. Keep stirring continuously to avoid the mixture from getting burnt.
4. Now the badam mixture starts thickening and the bubbles become smaller. Now add the ghee 2 tbsp and mix well. You will find the mixture leaving the sides of the pan (3 mins). Mix for two minutes and switch off. Now grease a plate with ghee and transfer the mixture to the plate.
5. Now cut butter paper into rectangle strips and once the badam halwa is easy to handle. place 1 tbsp of badam halwa and wrap the butter paper into packets and place on a plate to cool down.
6. Serve once it comes to room temperature.
1. The texture of this badam halwa is soft and moist and not firm and hard like the sugar syrup method.
2. You can add 2 tbsp of cashew too along with badam and grind to get a more flavourful badam halwa.
3. If you add only yellow food colour the halwa will look pale adding a pinch of orange food colour balances the badam halwa colour well.
4. I strongly recommend using condensed milk it adds flavour and helps in the texture of badam halwa.
5. You can reheat the badam halwa before serving, if you love to enjoy them warm.
LEARN HOW TO MAKE
CHANNA DAL HALWA,
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