Badam Halwa Recipe | Almond Halva | Badam Sheera | How to make badam ka halwa | Recipe of Almond Halva with step by step instructions
Only 4 ingredient Badam Halwa Recipe | Almond Halva | Badam sheera is a classic Indian sweet made with soaked and ground almonds, jaggery/sugar, ghee/clarified butter and milk.
It is extremely rich, delicious & colorful. It is considered to be a very special dessert like Kada Prasad / Aate ka halwa & prepared during special occasions.
Badam Halwa Recipe | Almond Halva | Badam Sheera, a must try recipe
I have shared few nuts based recipes like Kaju katli/barfi, Fruit and nut chocolate bar and Kachhi gulab pak.
Since this is a rich, nuts based halwa that includes good amount of ghee and dry fruits, it is best made and served only on special occasions or during festival time.
Is it difficult to make?
While the recipe doesn’t call for many ingredients, and the process isn’t complicated, it takes time and little patience to make a good badam halwa.
But the end result is worth your efforts. However the halwa making process requires some muscle power, patience and attentive stirring.
Step by step instructions and pictorial presentation to make Badam Halwa Recipe | Almond Halva | Badam Sheera
Soak almonds in hot water for 2 to 3 hours or overnight. It will make easier to peel it off.
Once soaked, peel almond skin by pulling it using thumb and index finger.
Grind it coarse with half the quantity of warm ghee/clarified butter.
Meanwhile in a separate pan, boil the milk and let it simmer on low flame.
Cook and reduce it till it becomes half the quantity (of rabdi consistency). Switch off the flame and keep it aside to cool.
Take a heavy bottom pan. Once hot add pureed almond paste and stir it well.
Keep stirring it on regular intervals to prevent sticking to bottom. It will take around 10 to 15 minutes.
Keep adding remaining ghee in small batches at regular intervals.
Once roasted well, almonds will change the colour to brown. Now add sugar. Keep stirring constantly.
Sugar will start melting and leave water. This will make halwa of runny consistency.
Keep cooking and stirring till halwa starts to leave the sides of the pan and ghee starts oozing out.
Add rest of the ghee, cook for few more minutes. Switch off the gas.
You can store this in airtight container in fridge up to 7 days.
While serving take out the amount of roasted Almond Halwa you want. Add thickened milk (as required) and cook it till it acquires halwa consistency.
Garnish with slivered almonds.
Serve hot enjoy.
Recipe Card 🔽
Badam Halwa Recipe | Almond Halva | Badam Sheera
Ingredients
- 250 grams Almonds
- 225 grams Ghee/clarified butter
- 1 liter Full fat Milk
- 3//4 to 1 cup Sugar adjust according to taste
- 4 Slivered almonds for garnishing
Instructions
- Soak almonds in hot water for 2 to 3 hours or overnight. It will make easier to peel it off.
- Once soaked, peel almond skin by pulling it using thumb and index finger.
- Grind it coarse with half the quantity of warm ghee/clarified butter.
- Meanwhile in a separate pan, boil the milk and let it simmer on low flame.
- Cook and reduce it till it becomes half the quantity (of rabdi consistency). Switch off the flame and keep it aside to cool.
- Take a heavy bottom pan. Once hot add pureed almond paste and stir it well.
- Keep stirring it on regular intervals to prevent sticking to bottom. It will take around 10 to 15 minutes.
- Keep adding remaining ghee in small batches at regular intervals.
- Once roasted well, almonds will change the colour to brown. Now add sugar. Keep stirring constantly.
- Sugar will start melting and leave water. This will make halwa of runny consistency.
- Keep cooking and stirring till halwa starts to leave the sides of the pan and ghee starts oozing out.
- Add rest of the ghee, cook for few more minutes. Switch off the gas.
- You can store this in airtight container in fridge up to 7 days.
- While serving take out the amount of roasted Almond Halwa you want. Add thickened milk (as required) and cook it till it acquires halwa consistency.
- Garnish with slivered almonds.
- Serve hot enjoy.
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What a delicious recipe to make badam halwa. Looks so inviting. Can we make this recipe with almond flour and skip the soaking and grinding part?
Yes Pavani you can try this with almond flour also. No need to soak and grind the almonds.
Thanks and glad you liked it.
I am in love with this caramelized badam halwa. I can almost taste the deliciousness. Badam halwa is my weakness and I have to try your method soon.
Sandhya this method of making halwa is bit different from other ones. It’s a must try.
Thank you for writing in.
Love badam halwa, so a delicious and rich dessert. The only time consuming part is removing the skin from the almond.
One of my favourite Indian sweets, I love to devour for breakfast. So delicious and warming Badam Ka halwa is with poori and aloo sabji is bliss! Here we make using almond flour, less work.
Thank you Hayley, we too love this. Using Almond flour indeed is a smart idea.
This sounds so rich and delicious. I have never tried badam halwa in my life, will definitely try your recipe.
Thanks and glad you liked it.
Oh, I cant tell you how much I love Badam Halwa and you have made that with just 4 ingredients. This looks so delicious and yummy. It’s such a rich dessert. I’m making this tomorrow.
I guess this dessert is loved by all. Thank you for writing in Anshika.