Badam Halwa Recipe | Almond Halwa | Badam Ka Halwa Using Wheat Flour | Indian Sweet Recipe

Badam Ka Halwa Recipe | How To Make Almond Halwa | How To Make Badam Halwa | Homemade Halwa Recipe | Nuts Ka Halwa Recipe | Halwa Without Suji | Badam Halwa In Pan | Badam Sheera | Almond Sheera | Halwa Using Milk & Nuts | Simple Sweet Recipes for Pooja | Sweet Dish For Dinner | Atta Halwa Recipe | Healthy Sweets Recipes Indian | Almond Sweet Recipes | Badam Ki Mithai Recipe | Rajshri Food

Learn how to make Badam Halwa at home with our Chef Ruchi

Badam Halwa Ingredients
Introduction

How To Prep The Badam
200 gms Almond (soaked & Peeled)

How To Roast Wheat Flour For Making Halwa
1/4 cup Ghee
1/2 cup Wheat Flour

Grinding The Peeled Almonds

How To Make Badam Halwa
1&1/2 ltr cup Milk
Saffron
1/2 cup Ghee
1 cup Sugar
1 tsp Cardamom Powder

Plating
Silver Foil

Garnishing
Almond (sliced)
Pistachios (sliced)
Saffron

Cooking Tip

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About Halwa
Halwa (also halvah, halva) refers to various local confection recipes. The name is used for referring to a huge variety of confections, with the most geographically common variety based on toasted semolina. Halva is popular in Western Asia, Central and South Asia, the Balkans, the Caucasus, Eastern Europe, Malta, North Africa and the Horn of Africa. Halva can be kept at room temperature during non-summer months with little risk of spoilage.India has many types of halva, some unique to particular regions of the country. It is one of the popular sweets of India usually made from semolina. The town of Bhatkal in Coastal Karnataka is famous for its unique Banana Halwa which is infused with either whole cashews, pistachio or almonds.It is speculated that Halva (or Halwa) is associated with Indian traditions and culture, written records of sweets from Mānasollāsa indicate that semolina halvas, the most popular form of halvas in India, were already known in India, for instance, it mentions a sweet called shali-anna which is a semolina based sweet today known as Kesari in South India.

Tirunelveli in Tamil Nadu is known for its wheat halwa. Its preparation is a laborious process that "is slowly seeing this sweet disappear." Unlike other sweets, the extra ghee is not drained out but forms an outer layer. This increases the shelf life of the halwa. The unique taste of the halwa is attributed to the perennial Thamirabranai. |

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