Swetha's Fusion

Badam Halwa | Almond Halwa | Almond pudding | 'King of Sweets'

Sunday, October 11, 2020

For a very good reason Badam Halwa is also refereed to has "King of Sweets." It is made of almonds, lots of ghee and saffron. Just with few ingredients magic happens. Requires lots of patience while preparing the sweet, it takes about 30 to 40 minutes in front of stove. But it is worth every small grain, as it melts in your mouth leaving a trail of rich flavor, without your knowledge you seem to close your eyes to hold on to all the richness, while smile appears - heavenly.

When I was young, I remember Badam Halwa being sold in very few sweet stores, it used be expensive and some stores were very famous for their version of halwa and being sold out within minutes of store opening. The halwa would be packed in banana leaf dripping with pure ghee, about 1 or 2 tablespoon of it, almost like holding pure shiny gold in your hand - "King of Sweets"

Ingredients:

1 cup - Almonds
4 to 6 - Cashew nuts (optional)
¾ cup - Sugar
½ cup - Ghee -melted (may not use all of it)
¼ cup - milk (I used almond milk)
¼ tsp - saffron strands
½ tsp - cardamom powder
1 tbsp - chopped or slivered almonds for garnish
small pinch of salt

Instructions:

Soak almonds overnight or for at least 4 hours. May soak in hot water for 2 hours. If you are short on time, microwave for 5 to 6 minutes with water, let it sit for about 10 minutes.
Peel the skin off and keep aside [Note: I feed my plants with the soaked water and the almond skin, why just discard and waste it]
If adding cashew, grind it into course powder and keep aside.
In the same food processor, grind the almond to course paste with as little milk as possible. Keep the paste consistency grainy, almost like fine sand.
Meanwhile, to 2 tsp of warm-milk add saffron strands. Let it soak for about 2 minutes. Using a pestle or back of a spoon crush the saffron to extract more color. No need to make a paste or break the strand. Keep aside.

Put a nonstick pan on the stove and add 1 tbsp of ghee. Turn flame to medium low.
Add ground almond paste (and cashew powder) to the pan.
Keep stirring for about 4 to 5 minutes. Nice aroma starts to come.

Now add sugar and mix. Keep stirring.
Sugar will melt and the mixture will start to bubble.

Now add prepared saffron milk and keep stirring the halwa. Do not let it stick to the bottom or burn at any point.
Notice the change in color of the halwa. Saffron does not just give that rich golden color, it also enhances the flavor and aroma.

Add 1 tbsp of ghee and small pinch of salt to the mixture, continue stirring. This may take about 15 to 20 minutes. ... this is where you need patience, so turn on some sweet music and enjoy! (music may add some extra flavor to the halwa)
As the mixture come together, the mixture starts to leave the sides of the pan, bubbling will stop and ghee starts to floats or separates at the sides.... all the signs that halwa is almost done.

Add cardamom powder and one more tbsp of ghee to the halwa. Stir for couple of more minutes and turn off the stove. Continue stirring for minute or so then transfer to severing bowl. Don't leave it in the pan, as pan is still hot and may burn the halwa.
Garnish the halwa with chopped/slivered almonds, bit of cardamom powder and few strands of saffron.
Do not refrigerate the halwa. Since the halwa contains lots of ghee, it hardens and separates - flavor does not blend well. Halwa won't go bad for few days if stored in a covered container. ... if only any halwa is left :P
Serve warm or at room temperature and enjoy the 'King of Sweets' with your family and friends.