Teresa's Recipes
Badam Halwa
Indulge in the decadent delight of Badam Halwa, a traditional Indian dessert that has been cherished for centuries. With its rich, creamy texture and the aromatic embrace of cardamom and saffron, this almond-based sweet is perfect for celebrations or as a luxurious treat after a meal. The combination of ghee, sugar, and milk creates a heavenly concoction that melts in your mouth, while the garnish of pistachios and cashews adds a delightful crunch. Experience a taste of Indian heritage with every bite!
Ingredients
- 1 cup, soaked and peeled Almonds
- 1/4 cup Ghee
- 1/2 cup (adjust to taste) Sugar
- 1 cup Milk
- a pinch Saffron strands
- 1/2 teaspoon Cardamom powder
- 1 tablespoon Rose water
- 2 tablespoons, chopped Cashews
- 2 tablespoons, chopped Pistachios
Dietary Notes
- Servings: 6
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Calories: 350
- Fat: 30g
- Carbs: 20g
- Protein: 8g
- Sodium: 10mg
- Sugar: 15g
Instructions
- Soak the almonds in hot water for 30 minutes. Peel off the skin and grind them into a smooth paste, adding a little water if necessary.
- In a heavy-bottomed pan, heat the ghee over medium heat until melted.
- Add the almond paste to the pan and cook for about 5 minutes, stirring continuously to avoid sticking.
- Stir in the sugar and continue to mix until it dissolves completely.
- Gradually pour in the milk while stirring continuously to prevent lumps from forming. Cook until the mixture thickens and begins to pull away from the sides of the pan.
- Add the saffron strands and cardamom powder, mixing well to incorporate.
- Continue cooking until the halwa reaches a fudgy consistency and leaves the sides of the pan.
- Fold in the chopped cashews and pistachios, stirring until evenly distributed.
- Finally, add the rose water, giving it a final stir to enhance the flavor.
- Remove from heat and allow to cool for a few minutes. Serve warm or chilled, garnished with additional chopped nuts.
Tips
- For a richer flavor, use organic ghee or make your own by simmering unsalted butter until golden.
- To enhance the color and flavor, you can also add a few drops of natural food coloring.
- This halwa can be refrigerated for up to a week. Reheat before serving for the best texture.