Badam Halwa Recipe – Sweet and Scrumptious

The best dessert you can eat is badam halwa, which is both exceptional and exquisite. Prepare badam halwa with ground almonds and ghee to give the dessert a unique flavor. The texture of this delicacy is smooth and chewy, making it one of everyone’s favorites as well as a regal treat due to its appearance. 

The name of this exquisitely rich and delectable delicacy, “Badam Halwa,” was inspired by almonds because in Hindi, they are known by the name Badam. However, it is known as Almond Halwa in the Western portions of India. Since Halwa is also known as “Sheera” in other parts of India, it is also referred to as “Almond Sheera” or “Badam Sheera” in those areas.

Origin of halwa 

Halwa is a sweet dish that is popular in many parts of the world, including the Middle East, South Asia, and North Africa. It is made from a variety of ingredients, including flour, sugar, and butter or oil, and it is typically flavored with spices and sweeteners. The exact origin of halwa is uncertain, but it is believed to have roots in ancient times.

One theory is that halwa originated in Persia (modern-day Iran) and was spread to other parts of the world by Arab traders and conquerors. Persian cuisine is known for its sweets, and halwa is thought to have been one of the earliest sweets in the region. In Persia, halwa was made from ingredients such as flour, sugar, and ghee (clarified butter), and it was often served as a treat during special occasions and celebrations.

Another theory is that halwa was first made in India, where it is still a popular sweet dish today. Indian halwa is typically made from semolina or cornstarch and is flavored with cardamom, saffron, or other spices. It is a staple of Indian sweets and is often served at religious festivals, such as Diwali, as well as at weddings and other celebrations.

Regardless of its origin, halwa has been adapted and modified in various parts of the world, and it is now made in many different forms and styles. Some popular variations include carrot halwa, which is made from grated carrots and is popular in India; tahini halwa, which is made from tahini paste and is popular in the Middle East; and harisa, which is a sweet and sticky halwa made from semolina and is popular in North Africa.

In conclusion, the origin of halwa is uncertain, but it is likely that the sweet dish has roots in both Persia and India. Over the centuries, halwa has been adapted and modified in various parts of the world, and it is now a popular sweet dish in many cultures. Whether served as a treat during special occasions or simply enjoyed as a sweet snack, halwa continues to be a beloved and cherished dish in many parts of the world.

Origin of badam halwa, 

In essence, these desserts have a long history because they were created in the distant past, although they were actually created by Arabs somewhere in the Middle Ages. Around 200 years ago, Arab. They later had an impact on this delicacy in other Continents. Arabs first made the Badam Halwa in coastal Indian places like Karachi and Kozhikode, from where it spread throughout the world and gained popularity. Later, after the Arabs had introduced the Badam Halwa, they discovered that Indians loved it for its regal texture and delectable flavour. Thus, they later introduced a variety of distinctive and distinct Halwa types to India, including those created with the flavours of dals like moong dal and channa lentils. They also had an impact on the Halwas produced from vegetables like carrots and bottle gourds, therefore they are also responsible for this. Because of this, the Indians also enjoy carrots and bottle gourds.

Ingredients for the preparation of badam halwa recipe

• Badam/almonds – ½ cup
• Sugar – ¼  cup
• Saffron strands – few
• Cardamom powder – ¼ tsp
• Ghee – ½ cup

Method to prepare badam halwa recipe

1. Half a cup of Almonds should be boiled in water for at least an hour. 
2. Put a few strands of saffron in a tablespoon of warm milk and let it soak.
3. Transfer the soaked almonds and saffron to a mixer jar after removing the skin.
4. It should be ground into a paste by adding water. The texture of the paste should be coarse and not smooth.
5. To a pan add the ground almond paste, and ½ cup sugar and mix well.
6. It will be runny at first, so mix well. 
7. Continue to cook on a low burner, so it turns thicker.
8. Around 2 tbsp of ghee should be gradually added. Continue to stir constantly. Do not leave it unattended.
9. Add ghee in intervals and keep stirring on low to medium flame.
10. Add ¼ tsp cardamom in powdered form and mix well.
11. Cook the halwa by stirring continuously until the ghee starts to leave the sides of the pan.
12. Switch off the flame and let the halwa cool for a few minutes.
13. Serve the delicious badam halwa warm.

Tips and tricks to prepare badam halwa recipe

• Continue stirring over a low flame; it could burn quickly if left unattended, even for a minute.
• Milk can be used in place of water, however, if you want to extend the shelf life, omit the milk.
• Saffron is best added at the beginning to ensure that the halwa absorbs the flavour completely.
• Once the halwa is finished, remove it from the flame. Transfer the badam halwa to a bowl and then wait for it to set. The badam halwa can then be removed and served. Alternatively, butter paper may be used to spread it. When chilled, fold, then serve.
• Badam halwa can be served warm or at room temperature. This halwa keeps well at room temperature for one to two days. It may also be chilled.
• On a moderate to the medium-low burner, continuously mix the halwa as it cooks.
• Make sure the almonds you use are of good quality and are not stale.
• To get ghee with a wonderful scent and flavor, make sure it is fresh and of high quality.

Recipe Card

Badam Halwa Recipe – Sweet & Scrumptious

A traditional, decadent, and delectable sweet Indian pudding made with almonds is called badam halwa

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Prep Time 1 hour hr

Cook Time 45 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine Indian

Servings 4

Calories 341 kcal

Ingredients

  

Ingredients for the preparation of badam halwa recipe

• ½ cup Badam/almonds
• ¼ cup Sugar
• Few Saffron strands
• ¼ tsp C

Instructions

 

Method to prepare badam halwa recipe

• Half a cup of Almonds should be boiled in water for at least an hour.
• Put a few strands of saffron in a tablespoon of warm milk and let it soak.
• Transfer the soaked almonds and saffron to a mixer jar after removing the skin.
• It should be ground into a paste by adding water. The texture of the paste should be coarse and not smooth.
• To a pan add the ground almond paste, and ½ cup sugar and mix well.
• It will be runny at first, so mix well.
• Continue to cook on a low burner.
• Around 2 tbsp of ghee should be gradually added. Continue to stir constantly. Do not leave it unattended.
• Add ghee in intervals and keep stirring on low to medium flame.
• At this time, stir in 1/4 tsp of cardamom powder.
• Cook the halwa by stirring continuously until the ghee starts to leave the sides of the pan.
• Switch off the flame and let the halwa cool for a few minutes.
• Serve the delicious badam halwa warm.

Keyword Badam Halwa Recipe

Try Other Desserts

• Carrot Halwa Recipe
• Kaju Katli Recipe