Almond Halwa or Badam Halwa Recipe

Steps to make Badam Halwa or Almond Halwa:
• Soak or blanch the almonds. what you see below is almonds soaked overnight and drained. blanching the almonds would help in peeling them easily. Soaked ones take a lot of time.
• Blend the almonds in a blender to a smooth puree. take the almond puree in a wide pan.
• Start cooking the almond paste on a low to medium flame.
• Keep on stirring the paste at intervals. the paste splutters, so be careful while stirring.
• The paste would start becoming dry and will become thick. this is how the paste appears after 12-13 minutes.
• At this stage add sugar.
• Stir and then add water.
• Again stir.
• Add oil.
• Stir and let the mixture cook for some 20 minutes more. be ready to exercise your wrist muscles with the constant stirring 🙂
• Thickened a bit…9 minutes after adding oil.
• The mix has become lumpy and thickened very well. after 10 minutes. the mixture has to become lumpy and it should stick to each other. if you add more oil or ghee you will see the oil separating out at this stage very clearly.
• Time to add crushed cardamom and saffron… mix well and switch off the fire.
• Now you can serve the almond halwa warm or hot in serving bowls or spread the hot halwa evenly on a greased plate or baking tray. if you want you can apply silver paper (varaq) on top of the halwa. i avoid all these things due to contamination in the varaq.
• Once the badam halwa cools, then slice in square or diamond shapes
• Serve almond halwa and enjoy.
Prep Time
6 hour

Cook Time
50 mins

Total time
6 hour 50 mins
Recipe type: Desserts
Cuisine: Indian
Serves: 4
for blending the almonds:
• 11/2 cups almonds/badam soaked overnight or blanched

• 2 cups water
other ingredients:
• 2 pinch of saffron/kesar

• 5-6 green cardamon crushed

• ½ cup water or milk

• ½ cup sugar

• ¼ cup coconut oil
• blend the soaked almonds with 2 cups water to a smooth paste.

• take the almond paste in a pan.

• cook till the mixture thickens and dries.

• now add sugar.

• stir.

• add water and stir again.

• keep on stirring.

• add oil.

• stir and cook till the whole mixture becomes lumpy and thick.

• lastly add saffron and cardamom and stir.

• pour on a greased plate or pan.

• let the almond halwa cool.

• slice in diamond or rectangular shapes.

• you can also refrigerate the almond halwa and then slice them.

• badam halwa stays good for 5-6 days in the refrigerator.

If you need any additional information, please don't hesitate to write to me at