Recipe for South Indian Tamilnadu style Badam Halwa with step by step pictures. Best halwa ever.
I really don’t like to use things like ” the worlds best recipe”, “the best thing I ever ate” and things like that. But I do not know how else to describe this amazing Badam Halwa. Its the best thing I have ever eaten. Two years back, we celebrated Diwali with all our family together at Ooty. Vinodh’s aunt had come to Ooty and she had brought this Badam Halwa. It was the best best best ever Badam Halwa. Vinodh’s Aunt Shantha Amma makes the most delicious sweets. This is her signature Badam Halwa dessert. She got married when she was 16 years old. At that time, she did not know how to cook. Her husband was living away from home in a place near Coimbatore called Palani due to work. She joined him there to be with him. They appointed a cook. But his food turned out to be awful. She was so disappointed that the food was bad but she did not have any other option. She was away from home, very young and longed for simple home cooked good food. Restaurant scene was almost non-existent those days. It was the 1960’s – 1970’s period. Finally, she was done with the cook’s food. She took matters in her own hand and entered the kitchen. She got help over phone from her mother and sisters and that is how her culinary journey began. She has mastered her recipes well over the years. Really well. There were no good cookbooks available and that was also the age of no internet. So if you wanted to know something, you learn from someone in person. Those were the golden days where there was no wi-fi and people spoke with each other. Shantha Amma is an extremely sweet person and I am so so happy to share her recipe here. I wish her loads of health in the coming years. We love you Amma.
Here is how to do the most authentic Badam Halwa. Dishes with very simple ingredients are the most difficult to make. This is one such dish. Its all about the technique for Badam Halwa . This Badam Halwa has Almonds, Ghee, Sugar, saffron and little milk. That’s about it. But when these ingredients cooked in a right way can transform into something genius.
First soak a generous pinch of saffron in half a cup (125 ml) of milk. Set aside.
Then, soak Almonds in boiling hot water for 20 minutes.
Now, drain the water and peel the almonds. After 20 minutes, it should peel off easily. If it does not peel, add more boiling hot water and leave it for 5-10 minutes. Drain the water and peel all the almonds. Once its peeled, grind it in a mixer/blender with a cup of milk (250 ml). Do not grind it to a fine paste. It is important to have the texture of the ground almond paste to resemble semolina / upma rava. So keep checking the mixer and stop when the almonds are grainy. This is a very important step. So eyes on the mixer please…..
Next, lets talk about the pan in which we are going to cook the Badam Halwa. You definitely need a heavy bottomed pan. Sugar burns fast. So heavy bottomed pan is very essential for any indian dessert. If you do not have a heavy pan, you can use the pressure pan ( cooker ) for making this Badam Halwa. One more important thing. The flame should be at low at all times. So do not get tempted and increase flame. You need to cook low and slow.
Mix the almond paste and sugar in the pan and keep it on stove on low flame. Keep stirring continuously.
Slowly some foam will start forming on top of the pan. Keep stirring. Stirring is key. Be at the stove at all times.
Once the foam subsides, little bubbles will form. If you stir vigorously, the bubbles might splash. So slowly, but constantly, keep stirring until all the bubbles have subsided and very few bubbles are remaining. Add in the saffron milk mixture. You can notice the color change into yellow soon after the saffron is added.
Bubbles will start to appear again after saffron milk is added. Keep stirring until all the bubbles have mostly subsided. One or two bubbles here and there is fine.
Now is the time to add ghee. Don’t add all the ghee at once. Add 1/4 cup of ghee at a time. Once the ghee is added, keep stirring and notice that the ghee is totally absorbed into the Badam Halwa.
Once the first addition of ghee is absorbed, add the next 1/4 cup of ghee. Wait for the ghee to be absorbed before adding more ghee. Repeat the procedure until all the ghee has been added.
After all the ghee has been added, keep stirring until the mixture is slightly thick like below.
When the consistency of Badam Halwa is thick but not solid like above, Switch off the flame. Badam Halwa will thicken when it cools. Remove the pan to the kitchen counter and start mixing the Badam Halwa with a spatula. Use a folding motion to mix. Keep mixing Badam Halwa until its warm.
Once its warm, take big bite size pieces of the Badam Halwa mixture and pack like a candy on a parchment paper.
Enjoy the Badam Halwa!
- 200 grams Almonds
- 300 grams Ghee
- 400 grams Sugar
- 1 cup (250 ml ) milk for grinding Almonds
- A big pinch Saffron
- ½ cup (125 ml) warm milk for soaking saffron
- Soak a generous pinch of saffron in half a cup (125 ml) of warm milk. Set aside.
- Then, soak Almonds in boiling hot water for 20 minutes. Drain the water and peel the almonds. Once its peeled, grind it in a mixer/blender with a cup of milk (250 ml) to a grainy paste.
- Mix the almond paste and sugar in the pan and keep it on stove on low flame. Keep stirring continuously. Slowly some foam will start forming on top of the pan. Keep stirring. Stirring is key. Be at the stove at all times. Once the foam subsides, little bubbles will form. keep stirring until all the bubbles have subsided and very few bubbles are remaining.
- Add in the saffron milk mixture. You can notice the color change into yellow soon after the saffron is added. Keep stirring until all the bubbles have mostly subsided.
- Add ¼ cup of ghee at a time. Once the ghee is added, keep stirring and notice that the ghee is totally absorbed into the halwa. Once the first addition of ghee is absorbed, add the next ¼ cup of ghee. Wait for the ghee to be absorbed before adding more ghee. Repeat the procedure until all the ghee has been added.
- After all the ghee has been added, keep stirring until the mixture is slightly thick.
- Switch off the flame. Remove the pan to the kitchen counter and start mixing with a spatula. Use a folding motion to mix. Keep mixing until its warm. Once its warm, take big bite size pieces of the mixture and pack like a candy on a parchment paper.
Wow so classy and mouth watering halwa recipe i loved it and please keep posting such tempting halwa recipe because i am Learner of making new and different halwa.
Hello! First of all, thank you for sharing a recipe of such a delicious looking sweet! Iâm planning to make this and bring it to the party my south Indian friend will hold this weekend. Now, I have a question; do you think this will turn out fine even if I replace ghee with regular butter since getting ghee here in Japan is quite difficult?
Hi Saori,
You can melt the butter and use it.
Melt the butter in a pan for 5-6 minutes until the milk solids settle at the bottom.
Strain and use it for the recipe.
Thank you.
Thank you so much for your fast reply! Iâll try as your instruction đ
If want to add Koya, when can I add.
Please dont use khoya for this recipe.
Hi Suguna. I tried your Badam halwa recipe for this Diwali n it came out so well. Tku very much. One thing when I put saffron in milk it turned light yellow then after sometime it became pink and so the colour of Badam halwa is in light brown. What is the reason for this??
I feel that the saffron might be adulterated. I have never seen saffron turning pink.
Hello Mam,
Can u please give measurements in cups for Almonds,ghee and sugar?
Hi.. Ive tried this recipe earlier and it came out too good.. Nw i want to do this gor Diwali.. I just want to know if i can double or triple the measurements for a larger batch?
Hi Bhavv, Sure you can double the recipe. Use a big flat vessel and be vigilant on the timing and texture. That will decide your end product.
Hi Suguna,
Badam halwa was awesome. The narrative behind your recipes adds flavor to the recipes.
Thank you!
I thanx a lot for sharing this lovely recipe
Thank you for the detailed recipe ,Suguna ! Could you perhaps add a note about adjusting sugar according to taste? I added the recommended amount of sugar and though the halwa turned out excellent,the amount of sweetness was really excessive to my taste.
Suguna
I tried this Badam Halwa today and it came out perfect….so delicious and irresistible. I made my hubby sit up on the kitchen island and do the stirring !! Thanks much for superb recipe.
Thats so cute Mumtaz. Glad that you liked it!
Dear Suguna,
I am just writing to tell you what an amazing recipe this is! I had guests coming for dinner and was looking for a dessert recipe that would go with my South Indian menu. Came across your recipe and as I have watched my mom making badam halwa, thought would give it a try. It was such a hit. My husband says he would never go back to the market to buy badam halwa. !! Thank you so much for this recipe and many more other recipes. I would have loved to upload a picture, but I am not able to do so on this page đ
Thanks so much Deepa. Really glad that you liked it!
Hi tried it today and it turned out too good. Please mention how to store this. Should it be refrigerated?and what about shelf life
Hi Preethi, You can refrigerate and briefly microwave for few seconds and serve. If refrigerated, it will be good for a couple of weeks.
Can we make it in non stick pan instead of heavy bottom
Sure. you may try!
Can i make this with karupatti?
Have never tried with karupatti. Sorry about that.
Thanks for sharing a precious recipe. I followed everything but after a while of folding off the heat, ghee started to ooze out (until then it was integrated with dough), I almost got 1/2 cup of ghee đ
did I fold it too much?
mine were able to hold shape like ghee Mysore pak
I think you cooked a little longer. Try reducing the cooking time next time.
This seems like a lot of ghee and sugar.
Goddddd, it came out fantastic. I myself couldn’t believe that I made very tasty badam halwa. I followed the steps exactly ( you should be a very good teacher too đ ). I thank you Mrs. Sugana, to give theeeee best tasty recipes.
Thank you!
Hi suguna,
I tried your badam receipe long back and it came out very well. Thanks.
It is very nice, even with slight variations in sugar and ghee.
Thank you!
Nice recipe ma’am..
Thank you so much. Glad you like the recipes. Happy cooking!
Hi suguna, I had tried so many badam halwa recipes…. But nothing turned out well….. But this recipe of yours came out sooooooo well,all of them loved it at home. I would want to mention the most important is ur measurements are accurate. Your blog is sooooooo good… Thanks a lot.
Thank you so much. Happy Cooking!
Ghee should be hot or at room temperature.
room temp is fine.
Hi Suguna,
Happy Tamil year first of all. I tried this badam halwa recipe first time and it came out delicious. My friends and family loved it . I live in Atlanta and used to refer your site to try new recipes. Here you have some bunch of fans and every time someone makes a mouthwatering dish and when asked for recipe they always say it is from kannama cooks?. I am a vegan but my family eats non veg. So I cook non veg by referring online sites . It will be good but my all time hit is ambur mutton biryani and thalapakatti chicken biryani from your recipe. I thought to write a comment for a long time and finally I got time now . Thank you so much for your wonderful recipes and keep posting a lot ?
Thank you so much Kanchana Chandrasekaran. Your message means a lot to me. Thanks for taking time to write to me. Wish you and your family a great new year ahead.
Yes its really worlds best recipe
Thanks a lot
Made it for a get together and everyone loved it from kids to elders
Thank you so much.
Hi can i try this with almond meal?
I have never done it with almond meal but i think it will work.
Lovely recipe…well explained…tried it and it tasted so divine! My hubby who’s not fond of sweets too loved it?
Thank you.
This 300g ghee is.in thick form or does it mean the melted ghee..
The measurement is not in volume. Melted or thick – 300 grams will weigh the same.
Thanks for sharing the world’s best badam Halwa recipe.. It came out so well and your measurements were so accurate and very clear explanation.. Even a beginner like me can do it so easily.. Once again thanks a lot for this recipe.. So yummy so tasty…
Thank you so much Dhivya. Glad you liked the recipe.
Clear explanations. Fantastic results. Badam halwa is the worlds best desert as u said. Thank u for the superb recipe.
Thank you so much for writing. Really happy that you liked it.
Hello Suguna,
This Deepavali , I made this fabulous badam halwa.. It turned out soooo well.. thank you for sharing this recipe.. everyone loved it ..!! God bless and have a spectacular Deepavali ..!!
Thank you so much!
Hello… This is my first time to try a classic sweet, infact any sweet apart from the regular payasams… It came out lip smacking delicious, thanks to your pukka description.. I must tell this, u have an amazing way with words.. The way u connect every recipe with a memory is soo good to read.. like reading a letter from a good old friend… Thnks a lot for the recipes and the lovely writing…
Thank you so much Bhavv_Rj. Really glad that you liked the recipe. Happy Deepavali to you and your family.
Thnq.. Happy Diwali to you and your family Kannamma..
Hi.. Your photos look great and tempting.. I am going to try the recipe today.. I have a doubt.. Can u pls clarify it? should we use the store bought refrigerated milk directly for grinding badam or should we use boiled and cooled milk?? Also, u ve mentioned “warm milk” to soak kesar. Is it boiled and cooled to warm temperature milk?
Thank u so much for posting the recipe..:-)
Hi Harini, I always use boiled and cooled milk.
Am visiting this page for the first time. I love the name “kannamma”, next i loved the way you wrote badam halwa recipe. Thirdly i tried with as much passion and love to make badam halwa for my family. Turned out so very well and earned another feather on my cap. Thanks Kannamma !!
Thank you so much Venky.
Hi Suguna,Just made the badam halwa….It came out very well .Thanks so m
uch.Posting it on UBF,Please have a look.
Thank you! Really glad that you liked it.
I made a mistake by not blending the almonds with milk. It would have been helpful if you added a picture of the half cup of milk that you used to blend the almonds. Will try it next time correctly, which I’m sure will turn out great
Its a cup of milk (250 ml) as mentioned! You can use standard cup measurements to be sure. 1 cup is approx 240 ml
AMAZING
AMAZING. ..
I made it just now.Really the best one I ever made.Thanks a lot for the recipe.
Thank you so much for trying Raji. really glad you liked it. One of my favorite sweets.
Absolutely divine…
Thank You Mayuri. It is heavenly!
Hi suguna
Your coconut burfi and badam halwa came out amazingly well
Thank you so much …details were given so perfectly
Thank you so much!
Suguna, your recipes are superb.. I tried several of them and everything came out wonderfully.
I dont think anyone else has given such minute details with clear pictures..I keep telling all my friends about your site. Great service to all food lovers.. Keep posting more recipes..Thanks a lot for sparing so much time…………..
Thanks so much Radha. Really glad you like the recipes. You are so kind. Thank you! Means a lot!
Hello! I made your badam halwa and my grandmother said that the dish reminded her of the one her mother made for her, when she was a child. My granny is a harsh critic and it was truly delightful to receive a huge compliment from her. All thanks to you! Keep writing ! I love the way you publish every recipe by narrating a small story related to the dish. It feels so human to read your blog. I look forward to reading more and more of your great work. Coming from Coimbatore, I hardly see any authentic web publications hailing the rich cultural legacy of Kongu naatu cuisine. Yours is such a welcome change. Thanks a bunch! You’re a blessing to us! đ
Your message made my day Arthi!. Thank you so much.
Hi I am Esther from Kenya. I love Indian sweets and this recipe sounds rich and scrumptious. Thank you for sharing with us.
Thank you Esther!
Dear M’am,
Can i say im in love with you! I have never said something of this ort to a lady ever before… But your recipes,the attention to details that has gone into it,the effort you took to explain to us the background of each of the recipes and of course your fantastic presentation has made me feel you are a wonder woman. Thank you for making my life and like me many others lives so easy with your fantastic recipes! Thank you Ma’m!!
Thank you so much Lejna. I am blushing đ Really glad that you like the recipes.
Simply superb??
Dear Suguna,
I had saved your Shantha ammaâs Badam Halwa Recipe from FB. I made it today. The very first attempt was a successful one. Thanks to you for generously sharing a wonderful traditional recipe.
I also like your Onion Thokku.
Thank you once again
Thank you so much Nancy!
Hello mam i have tried your badam halwa receipe in the first attempt it was very yummy thank u for your receipe.
Thanks, velbharthi.
Thank you so much!
Dear Suguna,
I had saved your Shantha amma’s Badam Halwa Recipe from FB. I made it today. The very first attempt was a successful one. Thanks to you for generously sharing a wonderful traditional recipe.
I always wonderwonder why such a delicacy is served so little, is it because of sugar and ghee?Can we think of organic coconut oil in place of ghee and a little low calory sweetner like spleda in place of sugar for the flavors and goodness of almond ?
Its a very rich dessert. I have never tried splenda in indian sweets. The texture might differ.
Recipes are neatly described with simple steps, and the photos are great help in knowing the consistency at every stage of the cooking process.
Thank You Margaret!
Nice recipe maâamâŚpresented in an elaborate n interesting manner thank u …tried it today…came out well…
Thats really nice you tried it. Thanks Sowparnika.
Nice recipe ma’am…presented in an elaborate n interesting thank you maam…
Its good
Ms. Kannamma, jut came across your website searching for the perfect idly, and I cannot stop browsing it! You sound like an awesome person with a big heart and magic hands! I’m a photographer do appreciate the lovely pictures and I’m sure your eye to detail is super helpful to people following your recipes. Can’t wIt yo try your recipes đ thank you for sharing!
Thank you Fs. Thanks for stopping by. I have a super long way to photography but thank you so much for writing in.!
Hi great recipes but wanted to know the quantity in cups is it poosible for u to tell me the quantity in cups instead of grams? Thanks
Hi Noreen, I dont have cup measurement for this recipe.
Hi,
I really liked your recipe. Planning to try it, but any suggestion how many days can we leave it outside or store it in a fridge for it to stay good. I am planning to make it a week ahead for an up coming event.
Thanks for your help
You can leave it out for up to 3-4 days and up to 10 days in the fridge.
Thanks a bunch for the advice, this is lot helpful and ofcourse your recipe. Before serving If I leave it out around 2hours hope its fine.
Thanks
Sure AN! You can do that.
Thank u so much for detailed explanation of the recipe. Tried it today. It tasted excellent. Both my kids aged 8 and 10 gave a big hug to me after they tasted it. They liked it sooooo much. My husband too loved it. Tried your coconut Burfi and Annapoorna hotel style sambar. They came out very well. I always wanted to make sambar like they serve at hotels but couldn’t. Your recipe is excellent. Sambhar tasted like hotel’s. Keep posting such yummy recipes. Thanks a ton one again.
Aparna.
So nice Aparna. Super happy that the kids enjoyed it. Thank you very much Aparna for taking time to write in. Appreciate it. Happy Cooking.
Dear sis, vanakkam. Prepared badam halwa for my friends for diwali. Needless to say it came out very well. I made floral cookie moulds to pack in butter papers. It was just like my kitchen in blooms. You can call this a begginers recipe deary. Very well described and there s hardly any chances of going wrong.
Coconut burfi s real tricky towards d end for a beginner.you can add one close up image of the pan as you did in badam halwa …that swish with the laddle showing halwa leaving the sides of the pan…very helpful pic indeed. Just my humble suggestion.and a virtual hug too as you made my diwali. I won’t cut a sorry figure here after when people talk about making sweets. YOU’RE THE REASON. .a million thanks.
.
THANK U Andal! Will update the post with some pics as you say.
Hello:
Tried this recipe and it came out very well. This recipe truly is the world’s favorite recipe. Thanks for sharing.
Thank You Arvind. Indeed!
Thank you kannamma for this awesome recipe..i tried it in one of these navarathri days and it turned out really good…thanks much for the very detailed step by step instructions
Hi Narmadha, I am really really happy that the badam halwa turned out great. This is one recipe that I really love and it comes from an aunt whose recipes are the best. Happy Navarathri to you!
Dear Kannammaji,
I went through the receipe badam halwa. But I could not grasp how the badam mass was shaped into burfee in the end. Can please explain the finishing process ?
Raniji, After switching off the flame, just keep flipping the halwa so it cools down and when its warm enough to handle, make small balls and press gently to flatten and place it in a paper and fold it! If you have any doubt please feel free to contact!
Hello suguna!
I tried this recipe to tee, and it turned out really well. I live on the east coast, and the only way to tend to Indian sweet cravings, is it make them yourself! I’ve tried several recipes for the past seven years(right from when I got married) and every time it turned out to be super awful. Hubby jokingly says it could be used as weapons to attack the wrong people đ
But this time even he was spellbound by its taste. The icing on the cake, my four year old little one, had two pieces and asked for more(which is history by the way!). Thank you so much kanamma for your wonderful recipes. I’ve already tried your Vellai kurma which is a super hit al well.
We are having a small party this weekend, and gonna try appam, coconut milk, nei appam from your website. Please keep coming with more kongu recipes(arisi parupu sadham if you could). P.s. I’m from the same place as yours!
Regards,
Purna.
WOW! Thank you so much for writing in Purna Raj. It really really means so much to me when you say your kid went for seconds. You made my day. Hope you guys are having good fun on the east coast. Coimbatore rocks! Cheers!
Vanakkam. Badam halwa came out very well. Your step by step recipe with pic helped a lot as do others comments .I kept a check on crucial parts. This s the second sweet I made. But this is a grand success. Making halwa was like listening to my favorite song and your recipe guide s like lyrics with raga in hand. Another member in your fan club. Namaskaram to shantha mama.
Thank you so much Andal. I do not have poli recipe in Kannamma Cooks. I think you must have used some other website. Will definitely convey your namaskaarams to Shaantha amma. Love the way you have narrated. Thank you.
I tried the Badam Halwa today. No words to describe the taste. Lovely texture. Truly the owrlds best badam halwa. Thank you sister for the recipe.
Thank You very much Sangeetha.
hi
I tried making halwa with exact steps. But after i added ghee it crumbled and all i have left now is powdered form. Where did i go wrong ?
I am sorry the halwa crumbled. Did you make any changes to the recipe. Did you follow the timings as mentioned? Looks like you cooked for a long time.
Hi
Can i switch off the flame right before adding ghee and then add ghee….Will that make any difference?
You add ghee in batches. So its important for the flame to be on for the halwa to absorb the ghee.
Hi Suguna
Tried again today, turned out perfect.Thanks for the recipe !!
Thank You!
Vanakkam. Its a pleasure to go thru your website. It shows your attention to minute details. Anecdotes or verses I call as you start are a pleasure to read.badam halwa ,white korma,tea shop bis ,ragi cosa are the recipe I have seen. But tat speaks volumes about you as a person…happy tat I know such good website. Bharathi s kannama in another version. Keep going …
Thank you so much. This means a lot to me.
Badam halwa came out excellent in first try itself !!!
Thank u so much
Really nice to know that the badam halwa came out excellent in the first try itself. You nailed it Meena.
I tried ur recipe of south indian korma it was fantastic
Thank You Deepa!
vry yummy will do and see
Superb ! Very well written đ
Thank You!
Agree learning In person s far better that searching in Google where we never spoil the original recipe. Lovely badam halwa loved the capture too
Thank You Aparna.
OMG. OMG. This is like food orgasm or something đ Looks out of the world!
Thank you VV.
please tell me how to make tomato halwa i love it