Catering style Badam halwa

best almond halwa with almond flour

4.50 from 2 votes

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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

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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