by - August 01, 2018


      "Badam Halwa or Almond Halwa" is an exquisite, creamy textured rich dessert prepared with ground Almonds, Sugar, Milk, Ghee, Cardamoms and Saffron.  Badam Halwa has a silky and creamy melt in mouth texture.  A tasty dessert unique to itself.
     Badam Halwa is usually prepared during special occasions and festivals like Diwali. Raw Almonds are soaked in hot water and then they are blanched.  Blanched Almonds are ground into a fine paste along with Milk, and cooked along with Ghee & Sugar, flavoured with Green Cardamoms and Saffron strands. Saffron gives a mild colour & flavour to the Badam Halwa.
     There is a dialogue in a Tamil Movie 'Sila Nerangalil, Sila Manithargal' based on a Novel written by writer Jayakanthan - where the mother says she has prepared a cheat version of Badam Halwa with Potatoes and has flavoured it with Almond Essence. She also states that it tastes quite similar to an authentic Badam Halwa, why buy expensive nuts, blanch them, grind them when you can get the same version in a cheaper and simpler way. The thought was sensed with expensive Almonds used in Badam Halwa.  This dialogue always lingers in my mind whenever I make Badam Halwa.  Yet to try the cheat version of Jayakanthan's 'Sila Nerangalil, Sila Manithargal' Badam(Potato) Halwa.
For more INDIAN SWEETS, Click here...

Cuisine - Indian
Recipe Type - Sweet
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Soaking Time - 20-30 Minutes in Hot Water
Soaking Time - 4-5 Hours in Cold Water
Preparation Time - 20 - 30 Minutes




Almonds - 1 Cup
Sugar - 3/4 Cup
Milk - 3/4 Cup
Ghee - 6-7 Tbspn
Cardamoms - 5-6 Pods
Saffron - Few Strands(Optional)

To Garnish :

Cashew nuts - Few
Almonds - Few
Pistachios - Few


  • Wash and soak the Almonds in hot water for about 15-20 Minutes.
  • Powder the Cardamom Pods with few teaspoons of Sugar into a fine powder and keep it aside.
  • Soak Saffron strands in warm milk for few minutes.
  • Sliver the nuts mentioned under 'To Garnish' and keep them aside.
  • Peel the skin and rinse the blanched almonds once.
  • Grind the blanched Almonds along with 1/4 Cup of Milk into a fine paste.
  • Heat 3-4 Tbspns of Ghee in a non-stick pan.
  • Pour in the ground Almond paste along with the rest of the milk and stir well until it is well incorporated.
  • Cook this on a low flame stirring continuously for few minutes.
  • Pour in the Saffron Milk, Cardamom Powder and Sugar to the Almond Paste and mix well.
  • Cook this on a low flame for few minutes until the Badam/Almond Halwa thickens.
  • Add rest of the Ghee, a teaspoon at a time at intervals and stir the Badam/Almond Halwa.
  • Cook until the Halwa begins to leave the sides of the pan.
  • Switch off the flame and pour a teaspoon of Ghee to the Badam/Almond Halwa and give a quick stir.
  • Garnish Badam/Almond Halwa with slivered Nuts.


  • Adjust the amount of Sugar to suit your sweet tooth.
  • I usually blanch the Almonds in hot water.
  • Alternatively can soak the Almonds in cold water for 4-5 hours.
  • Adding more ghee will give a rich texture to the Badam/Almond Halwa.
  • Adding Saffron is purely optional, can add few drops of yellow/orange food colouring to the Badam/Almond Halwa if you prefer.

You May Also Like



Blog Archive