Ingredients:
- Badam/ almonds – ¼ cup
- Almond slices – 1 tsp (for topping/optional)
- Sugar – 1/3 cup
- Salt – a pinch
- Cardamom powder – 1 tsp
- Kunkuma poo/ saffron – ½ tsp (crushed)
- Whole milk – ½ cup + 1 tblsp
- Ghee/ clarified butter – ¼ cup
- Mild cooking oil – ½ cup
Procedure:
- Wash and soak the almonds overnight and the next day morning peel off the skin from the almonds (ref pic)
- Grind the almonds with ½ a cup of milk; do not pour the milk and almonds all at once
- First pulse the almonds and add milk little by little and make it a smooth paste (ref pic)
- Heat a tblsp of milk and add the saffron into it and keep aside (ref pic)
- Heat the oil and a tblsp of ghee in a heavy bottomed/ non-stick pan and add the almond-milk paste into it
- Keep stirring using a wooden spatula to avoid scorching under medium-low flame
- Once the almonds are cooked well, add the sugar along with a pinch of salt and saffron milk mixture (ref pic)
- Now keep stirring, in between add the remaining ghee and stir well
- Once the ghee-oil leaves the edges of the pan and the badam halwa form a mass paste (ref pic); add the cardamom powder and mix well and turn off the flame
- Serve when it is warm with some almond slices
- The super rich, tasty and delicious “BADAM HALWA” is ready to taste
NOTES/TIP:
- Adding more sugar depends on your taste
- You can even add the ghee instead of oil
