A traditional dessert to keep you warm
A halwa is a classic South Asian dish that resembles pudding, and can feature a range of ingredients, from carrots to walnuts. In this version, almonds (“badam” in Hindi) play a starring role supported by saffron and cardamom.
Recipe for Badam Ka Halwa
Ingredients
½ cup sugar or an artificial sweetener if you prefer
A sprinkle of saffron with 2 tbsp of milk
¼ tsp cardamom powder
2 tbsp thinly sliced almonds
¼ cup + 2 tbsp ghee
1 cup almond flour
1 ¼ cups milk
Steps to Make Badam Ka Halwa
Add ghee to a heavy-bottomed saucepan. Once it’s hot, add the almond flour and sauté it for three to four minutes, or until the raw scent of the flour fades.
Keep stirring to prevent scorching.
Next pour in the milk, saffron-infused milk, and sugar. Mix until smooth.
Continue to simmer for a further five or six minutes, or until you observe a running consistency.
Cook until the halwa thickens and the ghee begins to leave the edges of the pan. Now add the leftover ghee and cardamom powder.
Keep whisking until it reaches a dessert texture.
As it cools down, badam ka halwa tends to become denser. So when the texture is just correct, transfer the mixture to a serving bowl. Leaving it on the stove will cause it to dry out and become chewy.
Serve the badam ka halwa either warm or at room temperature. Top with thinly sliced almonds and pistachios.
