kesar badam halwa /how to make almond halwa recipe

This kesar badam halwa is “the”king among the other well appreciated desserts. Badam is a high energy food that is more comforting and satisfying when taken specially during this winter days.At shops we can see the badam halwa mostly in small packets rolled in butter papers. Even now I can see these packets of badam halwa sold at my home town at that particular sweet shop where I use to buy. It’s all because of its unique taste and texture it stands tall among all other special occasion desserts. For me I don’t add any colour while making this badam halwa because the radiant colour from the saffron itself will do the job. I don’t add cardamom powder for this halwa as we are adding saffron. When we add both the particular flavour needed for the sweet will not be there. The consistency to be noted is that at the end the halwa will leave the sides that’s when you have to switch off the stove. Now you can enjoy this wonderful sweet following the below method.

kesar badam halwa /how to make almond halwa recipe

INGREDIENTS:

Badam – 1 cup
Sugar – 3/4 cup
Ghee – 1/4 cup
Saffron strands – a big pinch
Milk(boiled) – 1 cup

METHOD:

1.First soak badam in hot water for minimum one hour then drain them and take the skin out and keep ready.
2.Now take this in a mixer jar with saffron and milk.

3.Make a paste not too smooth it can be little grainy.
4.Keep this ready.

5.Heat a non-stick  pan add this paste and add the washed water from the mixer jar where some badam paste will be there and add sugar along with it and keep on stirring.
6.When it starts to boil start adding ghee little at the time.

7.At one stage the contents will start leaving the sides and now you can switch off the stove adding the remaining ghee.
8.The contents may be little sticky and loose its ok for now as it will tighten when it cools.

kesar badam halwa /how to make almond halwa recipe

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Total Time 1 hour hr 45 minutes mins

Servings 6 -7

Ingredients

  

• Badam - 1 cup
• Sugar - 3/4 cup
• Ghee - 1/4 cup
• Saffron strands - a big pinch
• Milk boiled - 1 cup

Instructions

 

• First soak badam in hot water for minimum one hour then drain then and take the skin out and keep ready.
• Now take this in a mixer jar with saffron and milk.
• Make a paste not too smooth it can be little grainy.
• Keep this ready.
• Heat a pan add this paste and add the washed water from the mixer jar where some badam paste will be there and add sugar along with it and keep on stirring.
• When it starts to boil start adding ghee little at the time.
• At one stage the contents will start leaving the sides and now you can switch off the stove adding the remaining ghee.
• The contents may be little sticky and loose its ok for now as it will tighten when it cools.
  

Notes

For this badam halwa I usually don’t add any cardamom powder.
The sugar added can be increased according to the sweet level.
If you don’t want this much ghee you can reduce but it will be little dry.
No need to add any yellow colour because the colour from the saffron itself gives good colour.

Other Halwa recipes:

karachi bombay halwa /corn flour halwa recipe

mango kesari halwa /sooji (rava) sheera recipe

tirunelveli wheat halwa recipe /thirunelvali godhumai halwa

beetroot halwa with milk /beetroot halwa