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Badam Halwa

Badam Halwa


  • Almonds - 1 cup (around 80 almonds)
  • Milk - 3 tbsp
  • Ghee - 3 tbsp
  • Sugar - 1 cup (or as needed)
  • Saffron - a pinch
  • Kesari Powder/ Yellow food colour - a pinch


  • Soak the almonds in hot water for 2 hours and peel the skin off the almonds. To make it faster, boil the almonds with the water for 15-20 minutes and peel them or use store bought peeled almonds.
  • Grind the almonds in a blender or mixie along with the milk to make a paste. Add very little milk just to help the mixie moving.
  • Heat the sugar with 1/4 cup of water and bring it to a boil to make a simple syrup.
  • Add the milk-almond paste and keep stirring constantly to prevent it from getting burnt at the bottom.
  • Add saffron strands and food colour while mixing it.
  • Keep adding ghee little by little (1 tsp at a time) and keep stirring.
  • When the mixture cooks, there can be lot of hot splattering.
  • When the splattering reduces, it is an indication that the mixture is almost cooked.
  • Continue mixing until the halwa no longer sticks to the pan and ghee starts separating out. (The perfect Halwa consistency!!!)
  • Garnish with fresh nuts.Almond halwa is ready to be served.