Badam/Almond halwa is an Indian sweet. Almonds can be eaten as raw or toasted as a snack or add them to sweet or savory dishes. Almonds contain vitamins, minerals, protein, and fiber. So they offer a number of health benefits. Just a handful of almonds — approximately 1 ounce — contains one-eighth of a person’s daily protein needs.
Badam Halwa is my children’s favorite too..

There are different ways to make Badam halwa. This is one of the simplest method to make Badam halwa
without using artificial coloring.


Badam/Almond                                                      1 Cup
Sugar 1 Cup
Milk1 Cup
Ghee4 tbsp
Turmeric powder1/4 tsp
Salta pinch


1. Soak Almond (Badam) overnight or soak in hot water for an hour and peel the skin, then rinse the Badam once.

2. Blend the Badam/Almond coarsely with milk. keep it in sand like texture.

3. Keep the mixture in pouring consistency, helps prevent the formation of lumps while cooking.
4. Heat a pan with 3 tbsp ghee, add a pinch of turmeric powder (avoid adding food colour) and pour the Almond mixture to the pan.
5. Cook the Badam/Almond mixture for 5 – 7 mins, keep stirring to avoid the mixture from sticking to the pan.

6. Once the Badam/Almond is cooked, add sugar to it slowly and continue stirring.
7. Add 2 tbsp ghee, a pinch of salt and stir until mixture is cooked well and ghee separates.
8. Silky and tasty Badam halwa is ready.


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