Badam Halwa

I wanted to try a new sweet for my husband’s birth-star day.Since I had lot of almonds in the pantry, bought during a U.S trip, I decided to try Badam Halwa. While browsing the net for recipes, I got this very easy recipe from Chitra Amma’s Kitchen . I have modified the recipe little bit-added only 1/2 the quantity of ghee as suggested in the original recipe.To avoid the halwa sticking to the vessel I used a heavy bottomed nonstick pan.I also soaked the almonds overnight to easily deskin them.The halwa came out excellently.I am planning to prepare this  again for this Diwali.

I am reposting  this recipe for Complete my thali – mithai event started by Jagruti of  ‘joy of cooking’and hosted now by Mina of ‘Authentic vegetarian Recipes’

Badam Halwa


1 cup almonds

1 cup sugar

1 cup milk

1/2 cup ghee

2-3 cardamom pods


  1. Soak the almonds overnight.In the morning it will be very easy to remove the skin.Hold the almond between your thumb and forefinger and squeeze, it just pops out easily(doing this was actually fun).
  2. Grind the almonds , cardamom seeds and milk to a fine semolina like consistency.
  3. Add 1 cup of sugar to 1 cup of water in a heavy bottomed vessel(preferably nonstick) and heat it in a medium flame.
  4. After the sugar completely dissolves in water add the almond paste to the pan and keep stirring. After some time you will see bubbles on the surface.Now add the ghee little by little and keep stirring.At one stage, the halwa will become thick and not stick to the vessel.This the correct stage.Add the remaining ghee and switch of the stove. Transfer to a serving bowl and serve.

August 25, 2010. Tags: , , , . Sweet/dessert.

One Comment

  1. Radha replied:

    Can you teach us sweets made from karupatti Velam or panakarkandu?
    Whenever you say use milk or add milk, is it hot milk you mean not cold?

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