How to make Badam Halwa Coins - Almond halwa served on toasted round pieces of sponge cake.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Almonds (आलमंड/बादाम), Semolina

Cuisine : Indian

Course : Desserts

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Badam Halwa Coins Recipe Card

Badam Halwa Coins

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Badam Halwa Coins checkout Badam Payasam, Badam Pista Kulfi, Almond Bar, Nut Chikki Munchies . You can also find more Desserts recipes like Brandy Snap Basket, Strawberry And Pista Kulfi, Lagan Nu Custard, Besan Halwa.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Badam Halwa Coins Recipe

  • Almonds blanched and peeled 1/2 cup

  • Semolina 1 eight - inch

  • Pure ghee 1/4 cup

  • Semolina (rawa/suji) 1/4 cup

  • Saffron (kesar) a few strands

  • Milk 1/2 cup

  • Sugar 4 tablespoons


Step 1

Cut thin slices of sponge cake horizontally. Crush blanched almonds coarsely. Heat ghee in a non stick pan, add rawa and saute for 2-3 minutes. Add½ cup water and mix.

Step 2

Add saffron, milk and sugar and mix. Add crushed almonds and mix and cook, stirring continuously till it gets halwa consistency.

Step 3

Cut small round coins from the cake slices with a cookie cutter. Heat a non stick tawa, place these coins in it and toast lightly on both sides.

Step 4

Arrange these coins on a serving plate. Shape halwa into quennels with two teaspoons and place on the coins and serve.