Badam Halwa Recipe | South Indian Kesar Badam Halwa | Traditional Diwali Sweets | Best Almond Halwa

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Best melt in the mouth South Indian Style traditional Badam Halwa is a treat to the tongue and soul. Heavy, rich and with the goodness of Saffron, Almonds and Ghee, this dessert is very commonly made on festive occasions and during weddings. Tasty and Delicious, thismelt in the mouth sweet is a must try!!
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Some points to remember while making the perfect Badam Halwa -
1.Grind the soaked and peeled badams to a coarse and grainy consistency. This is very important to get the final texture of the halwa right.

2. Make sure you keep the flame low always.
3. Use a heavy bottom wide pan and keep stirring the mixture always, else it can burn.
4. Adding ghee in intervals is the key to get the perfect texture. Please keep patience while doing that and don't rush in that stage.
5. The halwa will clump together and leave the sides of the pan, that is when it is done. To further check its doneness, perform the ball test as mentioned in the video.
6. As soon as the halwa is done, remove it from flame and transfer it to another vessel. The halwa will thicken further on cooling.
7. Serve the badam halwa warm or chilled, as you like it. You can also wrap it in parchment paper and serve it, just like you get it in the sweet stores.


Variations:
1. Can adjust sugar according to your taste and preferences.
2. Use robust high quality kesar/saffron to get that yellow colour. If you are not able to get that deep yellow, can use a pinch of lemon yellow food colour.
3. If you find it a little difficult to grind the almonds, can increase water quantity to 1/3 cup. Further, can replace the water entirely with equal quantity of milk. Replacing water with milk will decrease the shelf life of the halwa.

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