Badam is the Hindi term for almonds, so it is also called almond halwa. In the western part of India, this kind of pudding is referred to as sheera. Hence we call it badam sheera.

❤️ You’ll Love This Badam Halwa Recipe

This is the traditional method of making almond halwa (badam halwa) when almonds are blanched, peeled and ground and used in the recipe. There is another method that uses almond flour (detailed mentioned below). The cooking time is only 15 minutes. That’s quick and you’ll have decadent dessert is ready. This badam halwa recipe gives the perfect texture (soft yet firm), not pasty or dense at all. Badam halwa has the right amount of sweetness and richness. Perfect for festivals like Diwali, Holi, Raksha Bandhan, Iftar, etc.

🧾 Ingredients For Almond Sheera

Here is the pic of ingredients used in almond halwa. You’ll need total 6 ingredients + water.

As the name of the dish, almonds are the main ingredients, so use the good quality almonds.  Adjust the sugar as per your liking sweetness. We prefer our desserts just sweet. Saffron and cardamom powder are added for the flavor. 

👩‍🍳 How To Make Badam Halwa? (Stepwise) 

  1. Take almonds in a bowl. Pour about a cup of hot boiling water. And let it soak the almonds for at least 5-15 minutes.
  2. Drain all the water and start peeling the almonds. As we blanched the almonds it will be very easy to peel the skin off. It took me only 5 minutes.
  3. Now take peeled almonds and milk in a blender.
  4. And grind it into a puree. It should have some texture, do not make it smooth paste-like. 
  5. Heat 3 tablespoons of ghee (clarified butter) in a pan on LOW heat.
  6. Once the ghee is hot, add pureed almonds. And cook it with stirring continuously.
  7. Keep cooking till all the milk or moisture gets evaporated and it starts to leave the sides of the pan. It took me about 10 minutes. Add saffron strands and mix it well.
  8. Add sugar and mix. 
  9. Sugar will start to melt and halwa will become runny again. At this time add 1 tablespoon of ghee.
  10. Keep stirring and cooking till it starts to leave sides of the pan and fat will ooze out. That time badam halwa is ready, turn off the gas heat.

💭 Expert Tips For Almomd Halwa

Stirring constantly is the key here while making badam halwa. Otherwise, it sticks, burns to the bottom of the pan. This burning flavor will ruin the halwa taste. Keep the gas heat LOW. Add ghee in two stages to get the best texture of halwa. First, in the beginning, second at the end of the cooking process. Storage: This badam halwa stays good in an airtight container in the refrigerator for up to a week. 

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