Badam Halwa

Cook along · 10 steps

Method

1. 1

   Rinse the almonds once or twice and soak them in 1 cup boiling hot water. Cover and blanch for 30–45 minutes, or soak them overnight.

2. 2

   Soak the saffron strands in 1 tablespoon warm or hot water. If using cardamom instead, skip the saffron and add the cardamom powder after the halwa is cooked.

3. 3

   Drain and peel the almonds by pressing each almond gently to remove the skin.

   

4. 4

   Add the peeled almonds and ⅓ cup water to a grinder or blender. Grind in short intervals until you get a fine rava-like consistency. Do not grind into a completely smooth paste.

5. 5

   Heat a thick-bottomed pan over low heat. Add the almond paste and cook for 2–3 minutes, stirring continuously, until it becomes aromatic.

   

6. 6

   Add the sugar and mix well. Continue cooking on low heat for 5–6 minutes, stirring frequently, until the sugar melts and the mixture thickens.

7. 7

   Add the saffron solution and mix well. If using cardamom powder instead, add it at the end of cooking.

8. 8

   Add the ghee gradually in batches, starting with 2 tablespoons. Stir continuously and cook until each addition is absorbed before adding more.

   

9. 9

   Continue adding the remaining ghee in batches and cook on low heat, stirring often, until the halwa thickens, leaves the sides of the pan and begins to form lumps around itself.

10. 10

    Test the consistency by cooling a small portion and rolling it into a ball. It should form a smooth, soft ball without being sticky or wet. Switch off the heat, transfer to a container and let it set. Serve warm or at room temperature.