Badam Kesar Halwa is a rich, traditional Indian sweet that melts in the mouth and is heavenly in taste. One of the most popular sweets prepared during festivals or occasions. This is quite easy and simple to prepare which requires fewer ingredients
Now there are quite many variations in preparing this dessert. The most common way is to blanch almonds and then grind it along with milk and saffron to form a paste and then this paste is cooked along with sugar and ghee to make a glossy halwa. Now I have deviated from this traditional way and found my way of making halwa even more delicious. Once you sauté almonds, it renders even more nuttier flavor to the halwa
Adding rose water and cardamom powder is optional but I have found that adding them makes this halwa absolutely delectable , so you can add or skip them as per taste. I have added all ghee at the start, If you want glossy appearance then reduce 1 tbsp. ghee at the start and once halwa is done , add 1 tbsp. ghee and mix, this will make it look even more bright.
Soak almonds in hot water for 30 minutes or soak overnight, remove the skin, pat them dry and powder them. You can use almonds with skin too if desired. I have used mix of both here.
*Adjust the quantity of sugar, cardamom powder and rose water as per taste.
**Ghee renders rich taste to the ghee, substituting with coconut oil or other fats will alter the taste of halwa but yes they can be used as a substitute. Just make sure you use fat substitute
***You can reduce the quantity of ghee , however then do not thicken halwa completely, it should only be of semi thick consistency else you would end up with dry hard halwa
***Milk quantity depends on the consistency of the halwa desired
Do watch the video for better clarity in preparation and share your experience in the comments section below
Preparation time: 30 mins Cooking time: 20 mins Total time: 50 mins
1 cup =240 ml
- 100 g Almonds, powdered
- 1/4 teaspoon saffron
- 3/4 cup -1 cup full fat milk
- 5-6 tbsp. sugar (adjust to taste)
- 5-6 tbsp. ghee (clarified butter)
- 1/4 teaspoon – 1/2 teaspoon cardamom powder (optional)
- 3/4 teaspoon rose water (optional)
- 2 tbsp. slivered/chopped almonds for garnish
Steps to prepare
- Soak Saffron in 4 tbsp warm milk for 30 minutes
- Heat ghee in deep bottom vessel
- Add powdered almonds and saute until golden brown
- Add remaining milk and sugar. mix well until lump free
- Add saffron milk and mix well
- Bring halwa to rolling boil over medium heat. Halwa will be bubbling
- Cook until halwa starts to thicken
- Add cardamom powder and rose water. Mix well
- Once the halwa reaches the desired consistency, switch off the flame.
- Allow to cool slightly/completely
- Garnish the halwa with chopped/slivered almonds and saffron strands.
- Serve the badam kesar halwa when it’s warm or cold as desired.