Badam Halwa Recipe | How To Make Almond Halwa At Home | Badam Ka Halwa | Indian Cooking

1. Place almonds and 250 ml boiled milk in a wet grinder or run in a food processor and coarsely grind into a thick batter-like consistency. Set aside.
    
2. In a small bowl, pour 25 ml warm milk over saffron and set aside to soak.
    
3. Pour 100 ml water into a heavy bottom kadhai or wok over medium heat. Add sugar and stir till sugar dissolves and liquefies completely and the syrup is clear. Remove from heat.
    
4. Stir sugar syrup while slowly and carefully adding almond batter, stirring continuously and vigorously, ensuring no lumps form.  The mixture will bubble and foam. Continue to stir after the addition as the bubbling subsides. Place kadhai back on the flame.
    
5. Break any lumps in case they do form. Continue stirring, scraping the bottom of the kadhai, for about 30 - 40 minutes. Regulate heat if you feel that the almond is burning. The halwa is done when it does not stick to a spoon.
    
6. Remove the kadhai from the flame and add ghee slowly, mixing gently to incorporate. The almond mixture will absorb the ghee. Add saffron along with the 25 ml soaking milk, and mix well to combine with the halwa. Set aside to cool.
    
7. Serve at room temperature or heat slightly if preferred.

Cook’s Note: Almond Halwa can be stored in an airtight container in the freezer for up to 30 days.

Recipe Credits: “The Bangala Table: Flavors and Recipes from Chettinad” by Sumeet Nair and Meenakshi Meyyappan, with Jill Donenfeld.