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Badam halwa | Indian Almond pudding

Badam halwa is a traditional Indian sweet recipe. In Tamil Nadu, it is often served during special occasions, weddings/reception. Rich and exotic Indian dessert is super addictive.

What is special about catering Badam halwa?

Homestyle badam halwa consistency is different from the catering style almond Indian dessert. Soft fudge wrapped in parchment/butter paper is super addictive.

Is it a time-consuming Indian dessert?

Traditional Almond halwa is prepared by soaking almonds then we peel the skin and prepare the sweet. I am using Almond flour which makes it super easy and no compromise in that taste. Best Badam halwa with a shortcut.

Can I increase sugar?

Yes, adjust the sugar according to your sweetness.

Should I grind Almond flour and prepare Almond milk?

Yes, I would recommend that as it will help for the best halwa texture.

Is ghee enough for halwa?

You can increase the ghee but if you prepare to wrap the halwa I would recommend less ghee

Can I skip food color?

Yes, to replicate wedding style halwa I added little food color. You can skip it

Keep mixing and cook

Always use a wide heavy-bottomed nonstick pan. Keep mixing to avoid halwa from turning brown.

How long should I cook halwa?

Cook till halwa thicken and leave the side of the pan. Halwa turns thick even after turning off the stove so avoid cooking for a long time. That will alter the halwa texture.

Should I transfer the halwa immediately?

Yes, if you keep halwa in the same pan it thickens and alters the texture so always transfer immediately

Always wrap when it is warm

I have used parchment paper but you can also use butter paper. Always wrap when it is warm. avoid wrapping the room temperature halwa.

Catering style Badam halwa

best almond halwa with almond flour

4.50 from 2 votes

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Ingredients

1 + 1/2 cup Almond flour
1 + 1/2 cup Sugar heaped
2 cups milk
Pinch of saffron
Little food color
1/4 teaspoon of cardamom powder
4 tablespoon of softened butter
1 + 1/2 tablespoon roasted almond flakes
2 tablespoon + to grease ghee

Instructions

Firstly add almond flour, sugar, milk; grind well and prepare almond milk
Add butter to a wide pan and turn on the stove and heat
When butter melts add almond milk
Mix well regularly and add saffron
cook till the mixture boils and reduce the quantity
Add cardamom powder; mix well and cook for a minute
Furthermore add yellow food color, 2 tablespoon of ghee; mix well cook
Cook till the halwa thickens and leave the pan. If you touch it with wet hands it will turn nonsticky
Finally add almond flakes and mix well
Transfer the halwa to a different vessel and let it turn warm enough to touch
Grease a spoon with ghee and take a spoonful
Shape it and place it on parchment paper
Wrap the paper and out catering style badam halwa is ready

Video

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Notes

Always grind and prepare almond milk; then prepare halwa. It helps for a smooth texture
Use a wide heavy-bottomed nonstick pan. Keep mixing to avoid halwa from turning brown
If you keep halwa in the same pan it thickens and alters the texture so always transfer immediately
I used parchment paper to wrap the halwa but you can also use butter paper. Avoid cling wrap
Always wrap when Halwa is warm else halwa texture might change
You can also soak almonds, remove the skin and prepare halwa
Halwa stays good for 3-4 days in room temperature, Refrigerate for longer shelf life
Food color is optional
overcooked halwa turns gooey or make burfi like texture so after halwa thickens cook in low flame and turn off at the right consistency