Badam Halwa is a very popular Indian sweet that is usually served during weddings and religious ceremonies. Made using almonds, cashews and ghee, this rich dessert will have you licking your spoon clean.
Badam Halwa
Badam Halwa is a very popular Indian sweet that is usually served during weddings and religious ceremonies. Made using almonds, cashews and ghee, this rich dessert will have you licking your spoon clean.
Ingredients
- 1 cup almonds (soaked in 2 cups of water for at least 1 hour)
- ½ cup cashews
- ¾ cup ghee
- ¼ tsp saffron (soak in 1 tbsp of water)
- ½ cup water (for grinding almonds)
For sugar syrup:
- 1 cup sugar (adjust to taste)
- 1½ cup water
Instructions
- Remove the skin from the soaked almonds and set aside.
- Grind the cashews into a coarse powder. Set aside in a bowl.
- Grind the almonds into a coarse paste with ½ cup water. Set aside.
- Add sugar and water to a heavy bottom pan and boil on medium flame for 5 minutes.
- Then, carefully place a drop of the sugar syrup on your pointer finger and stretch it between your pointer finger and thumb. If a string forms between your fingers, the syrup is ready. If not, continue boiling and check every 30 seconds.
- After string consistency is reached, add cashew powder and mix. Make sure no lumps form.
- Add the almond paste and mix well. There should be no lumps. Stir for 3-4 minutes.
- Add the saffron water and mix thoroughly.
- When you notice the halwa sticking to the sides of the pan, add 1 tbsp ghee and keep mixing. Gradually add all the ghee, 1 tbsp at a time, and keep stirring.
- Once the halwa stops sticking to the sides of the pan, use a spoon to take some halwa out of the pan. The halwa should be able to drop from the spoon without sticking to it. At this time, the halwa is done.
- Remove from flame and set aside. Serve hot or cold.
To wrap the halwa:
- Let the halwa reach room temperature. Cut wax paper or parchment paper into 10 inch x 6 inch sheets.
- Fold the paper into thirds so that a long strip forms.
- Then, fold the long strip into thirds again.
- Place a tablespoon of halwa in the middle square and fold the sides onto the halwa.
