Скачать или смотреть Diwali Sweet Badam Halwa ❤️😋

🧺 Ingredients

For 4 servings:
• Almonds (Badam) – 1 cup (about 150g)
• Milk – 150 ml or 1/2 cup
• Ghee (clarified butter) – ¼ cup (or as needed)
• Sugar – ¾ cup (adjust to taste)
• Saffron strands – a pinch (optional)
• Cardamom powder – ¼ tsp

🔪 Preparation Steps

1. Soak and peel almonds
• Soak the almonds in hot water for 2-3 hours (or overnight in cold water).
• Peel off the skins easily by pressing each almond.

2. Make almond paste
• Add the peeled almonds and ½ cup milk to a blender.
• Grind to a fine paste ( texture gives it richness).

3. Cook the halwa
• Heat 2 tbsp ghee in a thick-bottomed pan on low-medium flame.
• Add the almond paste and start stirring continuously.
• Cook until the mixture thickens and the raw almond smell disappears (about 8–10 minutes).

4. Add sugar and saffron
• Add ¾ cup sugar and a few saffron strands soaked in 1 tbsp warm milk (optional).
• Mix well — the mixture will loosen as sugar melts.
• Keep stirring until it thickens again.

5. Add ghee gradually
• Add the remaining ghee little by little while stirring.
• The halwa is ready when:
• It stops sticking to the pan,
• Turns glossy, and
• You see ghee releasing from the sides.

6. Finish with flavor
• Stir in ¼ tsp cardamom powder, mix well, and turn off the flame.

🍨 Serving
• Serve warm or at room temperature.
• Optionally, garnish with slivered almonds or pistachios.


💡 Tips
• For a richer halwa, replace some milk with 1–2 tbsp condensed milk.
• Store leftovers in an airtight container in the fridge for up to 5 days — reheat with a spoon of warm milk or ghee before serving.