Badam Halwa

I have a big time craze for almonds and almond based desserts. My mother-in-law makes great Badam Halwa and every time we visit India, I put in a request for this yummy treat, and the best part is when she allows me to scrape all the bits stuck to the kadai after the halwa has been transferred. I equally love its Western counterpart, the Marzipan! In fact, every birthday I make sure my husband gets me my favorite Marzipans or Macarons, another almond treat. This birthday I decided to treat myself with some homemade Badam halwa and I hope you also enjoy preparing it for a loved one or yourself.

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Almonds – 1.5 cups
Ghee – 5 tbsp
Sugar – 3/4 cup + 2 tbsp
Milk – 1/2 cup
Almond essence – 1/4 tsp


  • Soak the almonds in water for at least 2 hours or overnight
  • Peel the skin off of the almonds and grind them with milk into a semi-coarse paste. I like the granular texture of the almonds but if you prefer, you can grind it into a smoother pasteIMG_4464
  • Heat 3 tbsp ghee in a wide non-stick pan or kadai
  • Add the ground paste and saute for 5 minutes on medium heat
  • Add the sugar and continue stirring. Keep stirring constantly to avoid any burning

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  • It will take about 15-20 minutes to reach the halwa consistency at which point you can see that the mixture no longer sticks to the sides of the pan and starts coming together


  • Add the remaining 2 tbsp ghee and the almond essence and stir for 5 more minutes
  • Transfer to a heat resistant bowl coated with ghee
  • Allow it to cool before serving. You can refrigerate it for up to 2 weeks and heat it in the microwave before serving


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