Badam Halwa

I’ve often heard the elders in the family say that ‘you always start a new journey in your life with something sweet’. And now as I embark on this journey, what better way than to celebrate it with a bowl of steaming hot Badam Halwa or the Indian Almond Fudge. It has been an all-time favorite for my family and me. Let me warn you, it is quite heavy, but it is a perfect dish to give you all the warmth this winter. Definitely a must try and quite easy to make :)

Basic

Prep Time: ~15 min

Cook Time: 30 min

Serves: 4 people

Yield: Makes around 3-4 cups

Ingredients

Almonds- 1 cup

Milk- 1/2 cup

Ghee (clarified butter)- 5-6 teaspoons

Sugar- 1 cup

Elaichi (cardamom) powder- 1 teaspoon

Saffron- A few strands

For garnishing

Rose petals- 2-5 petals

Saffron- a few strands

Almonds- Slivered

Method

1.     Place almonds in a large bowl.

2.     Pour boiling water to barely cover almonds.

3.     Let the almonds sit for about 45 minutes.

4.     Drain and remove the skin.

5.     Grind the almonds with about 4-5 tablespoons of milk in a blender.

6.     Take a thick bottomed non-stick pan and heat the ghee.

7.     Add the almond puree to the pan and cook on a low flame while stirring continuously.

8.     The mixture should turn a golden brown in about 12-15 minutes and ghee will start lining the pan.

9.     Meanwhile, heat the remaining milk in a pan and bring it to boil.

10.  Carefully add the milk to the almond mixture stirring it continuously to avoid any lumps.

11.  Add the elaichi powder and sugar.

12.  Mix a few strands of saffron in a tablespoon of milk. Add it to the almond puree.

13.  Cook it till all the sugar has dissolved.

14.  The halwa should no longer be runny and should look soft.

Plating

1.     Take a scoop of halwa in a bowl. I often like to try variations and used a martini glass this time.

2.     Put a rose petal and a saffron strand in the center.

3.     Put the slivered almonds on the side to form an outline and serve.

Tips

·      Grind the paste to a consistency where it is not absolutely smooth. A little bit of grainy texture when you put a spoonful into your mouth, enhances the taste of the halwa. 

·      The halwa has a natural tendency to thicken in a few hours. When you remove the pan from heat, just make sure it is not runny (as in thicker than kheer or payasam consistency) and not super thick at the same time (it'll make it hard when the halwa sets in).

·      If you have some leftovers, always reheat in a microwave for ~20sec on high or in a double boiler. Never reheat directly on the pan.

·      You can preserve the halwa for upto 3 weeks if you refrigerate it. It is also a common practice here to have a spoonful of halwa before one leaves for school/work as the ingredients provide warmth to the body.

·      For all you beautiful ladies out there, don't throw away the almond peel. Grind it separately and you can use it to exfoliate your skin (gives it a lovely glow!).