Easy Badam Halwa

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I’ve been wanting to make Badam halwa since Diwali last year, but for some reason it never happened. DH is having a potluck at office today, and he asked me what I wanted to make. When I was thinking some kind of variety rice, he suggested dessert. I jumped at the chance and immediately settled on Badam Halwa 😀

Badam Halwa is a dessert made of ground almond paste, sugar and ghee (clarified butter). The addition of saffron strands adds a lovely flavour and golden colour to the dish. It is really simple to make and a little goes a long way, since this dish is really rich 🙂


Recipe adapted from Padhuskitchen . Please head here for awesome step by step instructions with pictures 🙂


  • Badam (almonds) – 1 cup
  • Sugar – 3/4th cup
  • Saffron strands – 6 to 7
  • Kesar food colour (optional) – a pinch
  • Ghee (clarified butter) – 1/2 cup, melted
  • Milk – 1 cup
  • Water – 1 cup



  1. Heat some water until it is simmering. Add the almonds and blanch them for 3-5 minutes.
  2. Drain the almonds and peel them. The skins should come away easily.
  3. Grind the almonds with one cup of milk (or more) until you achieve a smooth paste consistency.
  4. Set aside the almond paste.
  5. Soak the saffron strands in a few drops of milk and set aside.
  6. Dissolve the kesar food colour in a  few drops of water and set aside.
  7. Now heat the ghee in a wide bottomed pan. Set the ghee aside in a different cup.
  8. (Note: Use the same pan coated with ghee for the halwa preparation as it will make the pan non-stick. Throughout the preparation, constantly keep the flame on medium-low and do not leave the stove to ensure no burning)
  9. Add the water into the pan and the sugar immediately after. Stir continuously until the sugar is dissolved.
  10. Now add the ground almond paste into the sugar syrup , stirring continuously to ensure that no lumps are formed.
  11. Add the saffron milk and the kesar colour. Keep stirring until well incorporated and the colour changes. Add more colour if required.
  12. Stir continuously scraping down the sides of the pan, until the halwa starts getting a little dry at the sides. Once you reach this stage, add 1/4 cup of the melted ghee and mix well.
  13. Stir around for 3-4 minutes on medium flame.
  14. Add the remaining ghee, mix well and switch off the stove.
  15. Serve warm, not hot.


Once you try the amazingly smooth, rich and buttery halwa.. you will start to make this regularly for all occasions!!! 🙂


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