The much awaited Badam Halwa or Indian Almond Fudge recipe is here in my blog. I know i had been away from blogging from paste few weeks, as my computer was a bit unwell. But know as my sweet lappy is back home i shall be continue doing my blogging like before. For all who missed me i would like to say thanks for all your love and encouragement. I am so glad that everyone kept up their patience up to wait for me to come back in motion again.
I know it’s too late as the badam halwa i posted on facebook was made during Diwali season and it’s Christmas time now…lol. Anyways, i believe if it’s a sweet the other side, one can never be late for them. Badam halwa or the Almond fudge is one such royal delicacy that can capture anyone’s heart in no time. It is made using handful of ingredients but the best part of this dessert is that it is made and consumed in it’s purest form. Rich in texture as it has Almonds, milk, ghee and sugar. The dash of saffron gives another royalty to the dessert. So without any further delay let us just directly jump on to see the recipe. The recipe i followed is adapted from my mom’s kitchen . A tried and tested recipe from ages that is simply flawless!
- Soak almonds overnight and peel the skin next day and keep aside. If you forget the soak then blanch the almonds for few minutes, cool them and peel the skin and keep aside.
- Similarly soak saffron in 1 tbsp milk and keep in fridge, this gives deep intense color.
- Take the soaked almonds in a blender jar and by adding little milk grind them to make a fine paste. Remove it in a bowl and add the remaining milk and stir to make a fine batter.
- Heat ghee in a non stick wok and as soon as the ghee melts pour it in a bowl and keep aside. In the same greased wok, add 1/4 cup of water and boil.
- As soon as the water starts boiling add sugar and keep stirring till the sugar dissolves completely.
- Now add almond paste, soaked saffron milk ,cardamom powder and keep stirring continuously.
- The almond paste will start gathering towards the ladle and as soon as you see the almonds paste getting thick, dry and flaky. Add ghee and keep stirring.
- After few minutes the ghee will start leaving sides and you will get a smooth and silky textured badam ka halwa.
- Turn off the gas and transfer the halwa into the serving bowls and garnish it with few saffron strands before it sets.
- Serve hot or cold, as per personal choice.
