How to make Badam Halwa Recipe
- Before preparation, soak the almonds in water for at least 8 hours. Drain and de-skin the almonds. Keep aside.
- Blend the almonds. Do not add water. The texture must be coarse.
- Heat the ghee in a deep non-stick wok (kadhai).
- Add the almond blend, mix well and cook on a medium flame for at least 7 minutes. Keep stirring occasionally.
- On the other side, add the milk and water to a hollow pan. Boil it for 4-5 minutes. Keep aside.
- Add the whole wheat flour to the almond mixture, mix well.
- Cook on a medium flame for 2 minutes and continue to stir.
- Add the milk mixture to the almonds.
- On a medium flame, continue to stir halwa mix for another 5 minutes.
- Add sugar and let it dissolve.
- Stir 2 minutes and add the saffron, mix well and cook for 1 minute more.
- Turn off the flame, add the cardamom powder and mix again.
- Garnish with the almond slivers.
- Store in an air-tight container or serve warm.
- The word "almond" comes from Old French almande or allemande.
- Chocolate companies currently use 40 percent of the world's almonds and 20 percent of the world's peanuts.
- A confection made of flour (of various kinds), sugar, water, nuts and with or without oil/fat, the halwa has decidedly Arab origins, from where it seems to have traveled both East and West, through trade and conquest.