Almond Halwa
Description
Almond Halwa - Authentic recipe from India. Ready in 50 min. Vegan. Try it now!
Directions
✓ researched- 1
Blanch 150 g almonds, peel them and grind with a little almond milk into a smooth paste.
⏱️ approx. 12 min💡 Tip: Badam Halwa is a refined Indian sweet — almond paste cooked down with ghee, sugar and almond milk into a rich, glossy almond halwa. Sweet, rich, nutty (almond), aromatic. A noble Indian halwa (almond-rich, festive).
- 2
Fry the almond paste in 2 tbsp ghee, then add 300 ml almond milk and 100 g sugar.
⏱️ approx. 12 min💡 Tip: Badam Halwa is a rich, noble Indian halwa — almonds (badam) are blanched, peeled, ground into a paste and cooked down with ghee, sugar and almond milk while stirring constantly into a glossy, thick, nutty halwa (with cardamom and saffron). Sweet, rich, nutty and aromatic (simply melts away). A festive, refined halwa (almond-rich). Served warm. Sweet and indulgent.
- 3
Stir and reduce until the halwa is glossy and pulls away from the sides. Refine with saffron and cardamom.
⏱️ approx. 12 min💡 Tip: Badam Halwa is served warm (or at room temperature) as a refined sweet halwa/dessert at celebrations — the rich, nutty almond halwa. Sweet and indulgent. A noble Indian halwa.
📜 Origin & History
Badam Halwa is a traditional Indian dessert made from ground almonds, sugar, and ghee. It has its origin in Mughal cuisine, which became popular in India in the 16th century. The use of almonds in desserts is a legacy of Persian cuisine that came to India through Mughal rule. Badam Halwa is often served at festivals and special occasions.
🌿 Regional variants
With Saffron
With a generous amount of saffron — more festive and aromatic.
Vegan
With coconut oil instead of ghee and almond milk — vegan.
🍷 What goes with it?
Served warm (or at room temperature) as a refined sweet halwa/dessert at celebrations. Sweet, rich, nutty and aromatic. A noble Indian halwa.
Frequently Asked Questions
What is Badam Halwa?
Badam Halwa is a refined, rich Indian halwa — almond paste (badam), ghee, sugar and milk cooked down into a glossy, thick, nutty halwa with cardamom and saffron. Sweet, rich, nutty and aromatic. A festive, noble mithai/halwa (almond-rich and labour-intensive — which makes it special). Served warm. Sweet and refined.
Why is it considered so refined?
Almonds (badam) are a precious ingredient, and Badam Halwa uses a generous amount of them plus plenty of ghee — making it rich, nutty and truly special (a 'royal' halwa). With saffron it becomes even more festive. It is regarded as a refined sweet and a gift. Rich and noble.
How does it become glossy?
Fry the almond paste in plenty of ghee, then patiently cook it down with milk and sugar while stirring constantly, until the mixture turns glossy, thickens and pulls away from the sides of the pan (the ghee separates out — it's done). Patience and plenty of ghee. Glossy and thick.
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Ingredients
verified- Almonds150 g
- Mandelmilch300 ml
- Sugar100 g
- Ghee2 tbsp
