Badam ka Halwa
Top Rated Recipe
Key Details:
prep time: 15 minutes
Cook time: 25 minutes
Difficulty Level: Easy
Course: Mithai
Cuisine: French
Key Ingredients:
Almonds
Ghee
Sugar
Khoya
About Badam ka Halwa
Table of Contents
Rich, with delicate
almond flavour, this halwa is nutritious too
- Almonds, blanched, peeled and ground 200 gms
- Ghee 4 tbsps
- Khoya 1 cup
- Sugar ¼ cup
Step 1. Heat ghee in a non-stick pan, add khoya and saute on low heat till the khoya melts.
Step 2. To make sugar syrup boil 1 cup water with sugar in another non-stick pan, stirring till the sugar dissolves completely. Add cardamom powder and mix well.
Read MoreIngredients
- Almonds, blanched, peeled and ground 200 gms
- Ghee 4 tbsps
- Khoya 1 cup
- Sugar ¼ cup
- Green cardamom powder 1 tsp
How to Make Badam ka Halwa (Stepwise Photos)
Method
- Heat ghee in a non-stick pan, add khoya and saute on low heat till the khoya melts.
- To make sugar syrup boil 1 cup water with sugar in another non-stick pan, stirring till the sugar dissolves completely. Add cardamom powder and mix well.
- Once the khoya turns a light brown add almonds and mix well and continue to cook, stirring continuously.
- Add sugar syrup and cook stirring continuously till the mixture reaches halwa consistency.
- Transfer into a serving bowl and serve hot.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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