How to make Badam ka Halwa -
Enjoy this blissful recipe made with almonds and semolina
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : California Almonds, Pure (desi) ghee
Cuisine : Indian
Course : Mithais
You can also find more Mithais recipes like Lauki Halwa Canapes Besan Burfi Nariyal aur Gulab ki Burfi Jack Fruit Burfi
Badam ka Halwa Recipe Card
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.
Prep Time : 7-8 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Badam ka Halwa Recipe
California Almonds soaked in warm water for 1-2 hours, drained, peele 1 1/2 cups
Pure (desi) ghee 1/2 cup + tablespoons
Semolina (suji / rawa) 1/2 cup
Saffron a large pinch
Milk 1 cup
Castor sugar 1 1/4 cups
California Almonds slivered to garnish
Method
Step 1
Put the peeled California Almonds in an electric chopper and chop coarsely.
Step 2
Heat ½ cup ghee in a non-stick pan, add semolina and cook till light golden and fragrant. Add the almonds and mix well and continue to cook till the mixture turns golden and fragrant.
Step 3
Add 1 cup water, mix well and cook for 1-2 minutes. Add saffron and mix. Add milk, mix and cook, stirring continuously, for 2-3 minutes or till the mixture thickens.
Step 4
Add sugar, mix and cook, stirring continuously, till the sugar melts and the mixture thickens.
Step 5
Drizzle remaining ghee along the sides of the pan, mix, cook for 2-3 minutes and take the pan off the heat.
Step 6
Transfer the badam ka halwa into a serving bowl, garnish with slivered California Almonds and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
