Recipe for South Indian Tamilnadu style Badam Halwa with step by step pictures. Best halwa ever.
- 200 grams Almonds
- 300 grams Ghee
- 400 grams Sugar
- 1 cup (250 ml ) milk for grinding Almonds
- A big pinch Saffron
- 1/2 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 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 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.
- 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.
- Category: Dessert
- Cuisine: South Indian